Shrimp Pesto Pasta
Shrimp Pesto Pasta combines tender shrimp with al dente pasta and a rich, herbaceous pesto sauce made from scratch. This impressive dish is a perfect balance of creamy, savory, and fresh flavors.
Creamy Pesto Pasta
On certain occasions, I start dreaming of the garden I’m going to start. You know, one that is organized in rows by vegetable with wire racks around the tomato plants and little boards down the middle of the garden so you can stay off the dirt.
But then I get real. I’m probably not going to be a gardener. But my hubby plants a few things in pots for me and I’m proud to say that the basil for this pesto came from our VERY OWN BASIL PLANT. I’m sorta proud in a plant mom kind of way. 😀
Why This Recipe Works:
- SIMPLE INGREDIENTS – This recipe uses simple ingredients and is a fairly simple process. You can take a shortcut by using store-bought pesto if you’d like.
- FULL OF FLAVOR – We’re huge pesto lovers here, especially our homemade version – the star of the show. Adding pesto to pasta and shrimp is 10/10!
- IMPRESSIVE FOR GUESTS – This simple recipe is a great weeknight meal and also impressive for guests.
Ingredients needed for Shrimp Pesto Pasta:
- Shrimp – I used 1.5 pounds of large shrimp for this meal. You could also buy a different size of shrimp or make more or less shrimp.
- Pesto Sauce – I love my homemade pesto – a simple combination of fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil, and salt and pepper. Since I’m growing basil in some pots outdoors this summer, we’re eating ALL the pesto!
- Pasta – I used regular spaghetti noodles for this recipe, but any type of pasta is fine.
- Extras – To serve, add some extra fresh parmesan and pine nuts.
- Some fresh rosemary focaccia would also be delicious!
How to make Shrimp Pesto Pasta:
Step 1
Make pesto sauce. In a food processor, combine the pesto sauce ingredients – the fresh basil, garlic, toasted pine nuts, freshly grated parmesan cheese, salt, and pepper. Pulse until well combined. Then start food processor and drizzle in the olive oil until it’s nice and creamy.
Step 2
Cook pasta. Bring a large pot of water to a boil. Add pasta and a good amount of salt to the pot. Stir with a fork and cook over medium heat until al dente. Reserve a cup of pasta water and then strain pasta.
Step 3
Grill shrimp. Meanwhile, heat a cast iron skillet over medium-high heat. Add a drizzle of olive oil and then half of the shrimp to the hot pan. Cook for a couple of minutes per side, or until shrimp is no longer pink. Remove shrimp to a clean plate and then repeat with remaining shrimp.
Step 4
Combine. In the large pot (or use a large bowl), combine the cooked pasta, the pesto sauce, and about 1/4 cup of pasta water. Stir well and add additional pasta water to thin if necessary. Top with grilled shrimp and toss.
Step 5
Serve. Serve the shrimp pesto pasta with some extra freshly shredded parmesan cheese and pine nuts.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil if the pasta seems dry.
What to serve with Pesto Pasta with Shrimp:
- Bread is great for dipping! Try our Italian Focaccia Bread, Italian Herb Bread, or Oatmeal Bread.
- We love a salad with pasta like our Arugula Quinoa Salad, Hearts of Palm Salad, or Burrata Caprese Salad.
- For dessert, try some Dark Chocolate Ice Cream, Caramel Stuffed Cookies, or Chocolate Chip Cupcakes!
Recipe FAQs:
Any type of pasta works, but spaghetti, linguine, fettuccine, or penne are popular choices as they hold the sauce well.
Yes, you can use frozen shrimp. Thaw them before cooking by running them under cold water or placing them in the refrigerator overnight.
No, pesto is usually served fresh and uncooked. Simply mix it with the hot pasta and shrimp.
You can add vegetables like tomatoes, spinach, or zucchini. Sauté them lightly and mix with the pasta.
Other delicious pesto recipes:
I’ve made ALL of these dishes lately, because pesto is seriously flowing. I hope you try some of them soon!
xoxo ~Sue
Shrimp Pesto Pasta Recipe
Ingredients
For the pesto sauce:
- 2 cups fresh basil – packed
- 1 clove garlic
- 1/4 cup pine nuts – toasted
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup olive oil – or more
Remaining Ingredients
- 1-2 Tablespoons olive oil
- 1 ½ pounds large shrimp – peeled, deveined, tails removed
- kosher salt and freshly ground black pepper – to taste
- 8-10 oz. spaghetti noodles – or more
- extra parm cheese and pine nuts – to serve
Instructions
- Make pesto sauce. In a food processor, combine the pesto sauce ingredients – the fresh basil, garlic, toasted pine nuts, freshly grated parmesan cheese, salt, and pepper. Pulse until well combined. Then start food processor and drizzle in the olive oil until it's nice and creamy.
- Cook pasta. Bring a large pot of water to a boil. Add pasta and a good amount of salt to the pot. Stir with a fork and cook over medium heat until al dente. Reserve a cup of pasta water and then strain pasta.
- Grill shrimp. Meanwhile, heat a cast iron skillet over medium-high heat. Add a drizzle of olive oil and then half of the shrimp to the hot pan. Cook for a couple of minutes per side, or until shrimp is no longer pink. Remove shrimp to a clean plate and then repeat with remaining shrimp.
- Combine. In the large pot (or use a large bowl), combine the cooked pasta, the pesto sauce, and about 1/4 cup of pasta water. Stir well and add additional pasta water to thin if necessary. Top with grilled shrimp and toss.
- Serve. Serve the shrimp pesto pasta with some extra freshly shredded parmesan cheese and pine nuts.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil if the pasta seems dry.
Notes
- Fresh basil will turn black if stored in the refrigerator. It’s best to store it like cut flowers, with stems in a jar of water. Place a plastic bag over the jar to create a sort of greenhouse.
- You can use frozen shrimp. Thaw them before cooking by running them under cold water or placing them in the refrigerator overnight.
- Any type of pasta works, but spaghetti, linguine, fettuccine, or penne are popular choices as they hold the sauce well.
- If you don’t have access to fresh basil, you can buy jarred pesto sauce.
Best pesto recipe ever!! Freezes great!
Thanks Kerri! Thanks to you, I have pesto in my freezer now! 🙂
Love how simple and delicious this recipe is, Sue! Just introduced pesto to the family in the last year and it’s becoming a favorite quickly! Tonight for a variation we added broccoli to the recipe and loved that too.
I’m so glad you enjoyed it, Danalea! We love pesto recipes! 🙂