shrimp pasta pesto sauce recipe
The Best shrimp pasta pesto sauce recipe
The health benefits make it even more appealing. Shrimp is lean protein, and the pesto adds fresh herbs, olive oil, and a touch of cheese without being heavy. It’s a way to enjoy a restaurant-style dish at home without the extra calories or effort. Plus, the bright, zesty flavors keep things fresh and satisfying, so it’s easy to eat in moderation. My family loves it because it’s always a hit—no one ever complains about leftovers, either. It’s that kind of dish that feels like a treat but still feels like home.
Shrimp Pasta with Fresh Pesto Sauce
A quick, flavorful dish combining tender shrimp with a vibrant pesto sauce over al dente pasta. Perfect for a weeknight meal with minimal effort.
🥘Ingredients
- 8 oz (225g) spaghetti or linguine
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (120g) fresh basil leaves
- 1/2 cup (50g) pine nuts
- 1/2 cup (120ml) extra-virgin olive oil
- 1/4 cup (25g) grated Parmesan cheese
- 3 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat a large skillet over medium-high heat. Add olive oil and shrimp, season with salt and red pepper flakes. Cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside. -
2
While shrimp cooks, blend basil, pine nuts, olive oil, Parmesan, garlic, salt, and pepper in a food processor until smooth. Strain through a fine-mesh sieve to remove seeds, then return the sauce to the skillet. -
3
Cook pasta in boiling salted water until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water before draining. -
4
In the same skillet, add cherry tomatoes and cook for 3–4 minutes until softened. Stir in the pesto sauce and toss with the drained pasta. Add reserved pasta water as needed to loosen the sauce. -
5
Gently fold in the cooked shrimp and sprinkle with additional Parmesan. Serve immediately.
🔧Equipment
- Large skillet
- Food processor
- Fine-mesh strainer
- Salad spinner
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream to the pesto sauce.
- Use shrimp that is already peeled and deveined to save time.
- If using frozen shrimp, thaw in the refrigerator overnight for best texture.
Watch Video Of How Shrimp Pasta with Fresh Pesto Sauce Works
❓ Frequently Asked Questions About Shrimp Pasta with Fresh Pesto Sauce
How do I adjust the pesto flavor if I don’t like it too strong?
Use a pinch of grated Parmesan or a splash of heavy cream to mellow the basil’s intensity. If you prefer, add a small amount of plain pasta water before blending the sauce—it softens the pesto’s bite without diluting the dish.
Can I substitute fresh basil for dried in the recipe?
Yes, but use twice the amount of dried basil (about 1 tablespoon for every 2 tablespoons of fresh). Dried basil loses potency faster, so stir it into the sauce just before serving to preserve its flavor.
What if I don’t have a food processor for blending the pesto?
A blender or even a mortar and pestle works. Pulse the basil, garlic, and nuts until finely chopped, then mix in the olive oil and Parmesan until smooth. The texture may be slightly grainier, but the flavor will still shine.
How long can I store the leftover pesto sauce?
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze in portions for 3 months. Thaw overnight in the fridge before reheating gently over low heat—never microwave directly.
Why does the sauce sometimes separate when I stir it?
Separation is normal, especially if you’re using fresh basil or a creamy base. Stirring in a splash of pasta water or a spoonful of heavy cream can help re-emulsify it. If it’s too thick, add a tiny bit of warm water or olive oil to loosen it.
