pasta with pesto and shrimp recipe

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The Best pasta with pesto and shrimp recipe

Pasta with pesto and shrimp feels like a simple dish that somehow becomes a whole meal—easy enough to toss together on a busy weeknight but also impressive enough to serve at a dinner party. There’s something about the bright, herby flavor of pesto that makes shrimp feel lighter, almost fresh, while the pasta soaks up every last drop without overpowering it. My kids swear this is their favorite because it’s quick, delicious, and it doesn’t take long to clean up after. It’s the kind of meal that works for everyday dinners when you’re tired after a long day but still want something satisfying, or it’s perfect for a weekend gathering when you want to impress without spending hours in the kitchen.

I love this recipe because it’s a great way to use up whatever fresh shrimp you have on hand—whether it’s from the grocery store or a special catch—and it’s a great way to get a little extra veggie in without anyone even noticing. The pesto adds a burst of color and nutrition, packed with herbs, garlic, and olive oil that makes it feel like a little health boost. Plus, it’s a great way to serve it family-style, letting everyone customize their plate with extra pesto or a sprinkle of Parmesan. It’s not just a meal; it’s a way to make simple ingredients shine. And honestly, there’s nothing better than a plate of this after a long day—easy to eat, always a hit, and always a reminder that good food doesn’t have to be complicated.

Quick Pasta with Pesto and Shrimp

Quick Pasta with Pesto and Shrimp

4.9 from 1325 votes

A bright, flavorful dish combining fresh basil pesto with tender shrimp and al dente pasta for a quick weeknight meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta
  • 8 oz (225g) spaghetti or linguine
  • 2 tbsp olive oil
  • ½ tsp red pepper flakes (optional)
For the Pesto
  • 1 cup (120g) fresh basil leaves
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (60ml) extra-virgin olive oil
  • 2 cloves garlic
  • ¼ cup (30g) pine nuts (or walnuts)
  • Salt to taste
For the Shrimp
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Salt and black pepper to taste

👨‍🍳Directions

  1. 1
    Cook pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water before draining.
  2. 2
    While pasta cooks, blend basil, Parmesan, olive oil, garlic, and pine nuts in a food processor until smooth. Season with salt.
  3. 3
    Heat olive oil in a skillet over medium-high heat. Add shrimp, lemon juice, oregano, garlic powder, salt, and pepper. Cook 2–3 minutes per side until pink and opaque.
  4. 4
    Add cooked pasta to the skillet with shrimp. Pour pesto over the pasta and toss gently. If needed, add reserved pasta water to loosen the sauce.

🔧Equipment

  • Large skillet
  • Medium saucepan
  • Mixing bowls
  • Wooden spoon
  • Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 28

📝Notes

Tips: For extra richness, stir in 1 tbsp butter at the end. Serve with a side salad or garlic bread.

Watch Video Of How Quick Pasta with Pesto and Shrimp Works

This dish is a crowd-pleaser because it’s quick to make but feels special, whether you’re serving it for a weeknight dinner or a casual family get-together. The bright, fresh flavors of pesto and shrimp make it light yet satisfying, and the pasta absorbs the sauce beautifully without being too heavy. It’s the kind of meal that’s easy to customize—swap shrimp for chicken if needed, or add veggies for extra nutrition—so it works for whatever’s on your plate.

❓ Frequently Asked Questions About Quick Pasta with Pesto and Shrimp

How do I adjust the pesto for a smoother texture?

For a creamier pesto, blend the basil, garlic, and olive oil thoroughly until finely chopped. If the pesto is too thick, add a splash of warm pasta water to loosen it before combining with the shrimp and pasta.

Can I substitute fresh basil for dried basil in the recipe?

Yes, but use twice the amount of dried basil—about 2 tablespoons—since dried basil is more concentrated. Fresh basil will give the dish a brighter, more vibrant flavor.

What if I don’t have a food processor or blender?

You can still make pesto by hand: finely chop the basil, garlic, pine nuts, and Parmesan in a bowl, then slowly drizzle in the olive oil while stirring vigorously until emulsified. A heavy-bottomed bowl helps keep the mixture from splashing.

How can I ensure the shrimp stay pink and cooked through?

Cook shrimp in a hot, well-seasoned pan over medium-high heat until they turn opaque and just slightly pink in the center—about 2 to 3 minutes per side. Overcooking causes them to turn opaque and dull. Use a meat thermometer if available, aiming for 125°F (52°C).

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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