Pesto shrimp pasta brings together simple, bold flavors in a dish that feels both light and comforting. Plump shrimp meet a fragrant basil pesto, mingling with sweet cherry tomatoes and a sprinkle of fresh Parmesan in each bite. The bright green of the pesto contrasts with the pink shrimp and red tomatoes, promising a feast for the senses as well as a satisfying meal.
What Sets Pesto Shrimp Pasta Apart
Many pasta recipes rely on heavy, creamy sauces. This one showcases the natural richness of shrimp and the vibrant bite of pesto. The preparation is fast, yet the dish always looks fit for an occasion. Fresh herbs, good olive oil, and a little starchy pasta water work in harmony, resulting in glossy strands of spaghetti or linguine that hold onto the sauce.
Whether you seek a quick weeknight dinner or an inviting meal for guests, this recipe adapts easily and never disappoints.
Ingredients and Substitutions
Choosing quality ingredients is key. Here’s what you’ll need and possible substitutions:
- Spaghetti or Linguine: These long noodles catch sauce beautifully. Fettuccine, bucatini, or tagliatelle work just as well.
- Large Shrimp: Go for peeled and deveined shrimp for convenience. Wild-caught shrimp deliver the best flavor and texture.
- Garlic: Fresh cloves offer aromatic depth. Don’t swap for pre-chopped unless you need to save time.
- Olive Oil and Butter: Olive oil keeps the dish light, while butter adds body and a silky finish.
- Basil Pesto: Homemade or store-bought both work. Homemade pesto gives you control over flavor. (See tips for making your own.)
- Parmesan Cheese: Grate this yourself for better results. Pre-grated cheese often lacks the same fresh bite.
- Cherry Tomatoes: These burst with sweetness as they cook. Grape tomatoes are also a good substitute.
- Salt, Black Pepper, Red Pepper Flakes: Essential for seasoning and a subtle heat.
- Fresh Basil Leaves: More than a garnish, they deliver a crisp, herbal aroma.
Ingredient Swap Table
| If Out of… | Try This Instead | Notes |
|---|---|---|
| Shrimp | Chicken or scallops | Adjust cook time—scallops cook fast, chicken needs longer. |
| Cherry tomatoes | Sun-dried tomatoes | For tangier, slightly chewy contrast. |
| Parmesan | Pecorino Romano | A saltier, sharper flavor. |
| Basil pesto | Spinach or arugula pesto | Bright, peppery options if basil isn’t available. |
| Spaghetti | Zucchini noodles | Ideal for gluten-free or lightened-up version. |
Step-by-Step Recipe Instructions
The process is straightforward, making it easy to enjoy a flavorful meal with little effort.
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook until al dente, generally one minute less than the package says—pasta will finish in the sauce. Reserve at least 1/2 cup of the pasta water before draining.
2. Prepare the Shrimp
Pat shrimp dry with paper towels to remove moisture, which helps them sear. Toss in a bowl with salt, black pepper, and a pinch of red pepper flakes. The slightest bit of heat highlights their sweetness.
3. Sauté the Shrimp
Heat olive oil and butter together in a large skillet over medium-high heat. Add shrimp in a single layer. Cook about one to two minutes per side—shrimp should curl and turn just opaque. Overcooking leads to rubbery shrimp, so watch closely. Remove shrimp to a plate.
4. Build the Sauce
In the same skillet, lower the heat slightly. Add a bit more olive oil if needed. Toss in sliced garlic. Sauté until fragrant, about 30 seconds. Add cherry tomatoes and a pinch of salt. Stir occasionally. Once tomatoes start to blister and burst, press gently with the back of a spoon to release their juices.
Lower the heat and stir in a generous spoonful of pesto and some of the reserved pasta water. Add a handful of grated Parmesan. Stir until a loose sauce forms, adding more pasta water as needed so it stays glossy and coats the noodles later.
5. Combine and Finish
Add the drained pasta directly to the skillet. Toss well to coat each strand. Gently return the shrimp (and any released juices) to the pan. Toss to warm through—taste and season with more salt or pepper as desired.
Right before serving, scatter basil leaves on top and another handful of Parmesan. If you want a little more color, sprinkle with extra red pepper flakes.
Tips for Irresistible Results
Delicious pesto shrimp pasta relies on a few small techniques:
- Make Pesto at Home, If Possible: Fresh basil, good olive oil, and real Parmesan make all the difference. You control the salt, oil level, and nutty character. If you use store-bought, try to choose a fresh, refrigerated brand.
- Dry the Shrimp: Removing surface moisture helps them sear and caramelize instead of steaming.
- Don’t Skip the Pasta Water: This starchy liquid helps the sauce coat the noodles perfectly. Start with a small splash and add more if needed.
- Finish in the Sauce: By adding the pasta back to the pan with the sauce, you bring everything together and help flavors meld.
- Don’t Overcook Shrimp: Keep an eye out—they should turn pink and just firm up. Take them off the heat as soon as they reach that stage.
- Add-Ins for Variety: Stir in baby spinach for extra greens, or sauté mushrooms for an umami note. Lemon zest right before serving lifts the whole dish.
Serving Suggestions
Pesto shrimp pasta makes a hearty main. Pair it with a few simple sides to round out your meal:
- Crusty Bread: Use to mop up any leftover pesto sauce.
- Light Salad: A green salad with lemon vinaigrette cuts through the richness.
- Vegetables: Roasted asparagus or steamed green beans complement the bright, herbal notes.
- Wine Pairing: Sauvignon blanc or pinot grigio matches the pasta’s freshness and won’t overpower the basil.
Sample Menu
| Course | Dish |
|---|---|
| Main | Pesto Shrimp Pasta |
| Salad | Arugula with Lemon |
| Side | Roasted Asparagus |
| Bread | Warm Baguette |
| Beverage | Sauvignon Blanc |
Storing and Reheating Leftovers
Shrimp can toughen if overcooked, so handle leftovers gently. Here’s how to keep the flavors and textures fresh:
- To Store: Cool pasta completely. Place in an airtight container and refrigerate for up to 3–4 days.
- To Reheat: Add a splash of water to a skillet, then rewarm pasta over medium-low, stirring occasionally until just heated through. For microwave reheating, cover loosely and stir midway to prevent hot spots.
- Tip: Add extra fresh pesto after reheating for a burst of new flavor.
- Freezing: Not recommended—shrimp and pasta both lose their texture after freezing and reheating.
Frequently Asked Questions
Can I add vegetables to this dish?
Definitely. Try tossing in baby spinach during the last minute of cooking, or add quick-cooking vegetables such as asparagus tips, snap peas, or zucchini ribbons for a spring twist.
Is this dish healthy?
Pesto shrimp pasta offers protein from the shrimp and healthy fats from olive oil and nuts in the pesto. For more fiber, use whole wheat pasta, and add extra vegetables for nutrition and color.
Can I make it dairy-free?
Yes. Replace butter with extra olive oil and try a vegan Parmesan made from cashews or nutritional yeast. There are also pesto recipes that skip cheese.
What type of shrimp is best?
Look for large or jumbo shrimp—21/25 count per pound is a good standard. Fresh or frozen work well. If using frozen, thaw completely and pat dry before cooking.
How do I make my own pesto?
Combine fresh basil, toasted pine nuts or walnuts, grated Parmesan, garlic, and olive oil in a food processor. Blend until smooth, adding oil to reach your desired consistency. Season with salt and pepper.
Final Notes
Pesto shrimp pasta is a celebration of fresh flavors. Fast enough for a work night but special enough for guests, this dish comes together with minimal fuss yet always brings a little wow to the table. The key is to trust fresh ingredients and simple methods—every bite rewards you with a taste of summer, any time of year.
Pesto Shrimp Pasta
This pesto shrimp pasta features succulent shrimp and salty Parmesan. Bright cherry tomatoes add freshness. Everything comes together in a garlicky pesto sauce with plenty of tender noodles.
Ingredients
- 3/4-1 cup basil pesto
- fresh basil leaves, for garnish
- 1 pound large shrimp, peeled and deveined
- 2-3 cloves garlic, minced
- 1 tablespoon olive oil
- 12 ounces dry spaghetti or linguine
- 1/2 teaspoon red pepper flakes
- 1 pint cherry tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon butter
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until al dente per the package directions. Drain the pasta but reserve about 1/2 cup of the starchy pasta water.
- While the pasta cooks, pat the shrimp dry and season on both sides with salt, pepper, and red pepper flakes.
- Melt the butter with the olive oil in a large skillet over medium-high heat. Add the shrimp and cook undisturbed for 1-2 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the tomatoes and garlic and cook for 1-2 minutes until slightly softened. Then, add 3/4 cup pesto, Parmesan cheese, and 1/4 cup of the reserved pasta water and mix well. If needed, add more pesto or pasta water to adjust the consistency.
- Toss the cooked pasta and shrimp in the sauce until evenly coated.
- Serve hot with extra Parmesan cheese and fresh basil. Enjoy!