Shrimp Pesto Pasta Recipe

Closeup on a bowl of shrimp pesto pasta with a fork swirling the noodles.

5 from 1 vote

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.

Course Main Dish

Cuisine American, Italian

Keyword shrimp pesto pasta

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 734kcal

Author Sue Ringsdorf

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.
2 cups fresh basil, 1 clove garlic, 1/4 cup pine nuts, 1/2 cup freshly grated parmesan cheese, 1/2 cup olive oil
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.
8-10 oz. spaghetti noodles
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.
1-2 Tablespoons olive oil, 1 ½ pounds large shrimp, kosher salt and freshly ground black pepper
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.
extra parm 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.

Nutrition