Pesto Shrimp Pasta is a quick and tasty dish where juicy shrimp meet delicious pesto and perfectly cooked pasta. It’s a colorful meal that looks and tastes like a restaurant treat!
I love how this dish brings the flavors of the sea and fresh herbs together. Plus, it’s so easy to whip up, making weeknight dinners feel special without the hassle!
Key Ingredients & Substitutions
Pasta: Trofie, linguine, or spaghetti are all great choices for this dish. If you’re looking for a gluten-free option, try using gluten-free pasta. I love linguine for its great texture in every bite!
Shrimp: Fresh or frozen large shrimp both work well. Just make sure they are peeled and deveined. If you prefer, you can substitute shrimp with chicken or even vegetable options for a different spin.
Fresh Basil: The star of the pesto! If basil isn’t available, you could try using other greens like spinach or arugula, though the flavor will change. I usually prefer using very fresh basil to get that bright flavor.
Pine Nuts: They give a nice buttery flavor to the pesto but can be pricey. Walnuts are a great alternative that is also more affordable. Toast them for a few minutes for an added nutty taste.
Parmesan Cheese: Freshly grated is best for flavor! If you’re looking for a dairy-free option, nutritional yeast can give you a cheesy flavor without the dairy.
How Do You Make the Perfect Pesto Sauce?
Pesto sauce might seem tricky, but it’s really simple once you get the hang of it. The key is to blend everything until it’s smooth, but still has a little texture. Here’s how to nail it:
- Start with blending the basil leaves, pine nuts, minced garlic, and Parmesan in the food processor until coarsely mixed.
- With the processor running, slowly drizzle in olive oil, which helps emulsify the mixture into a smooth sauce.
- Taste and adjust! Don’t forget to season with salt, pepper, and lemon juice if you like that brightness in flavor.
How to Make Pesto Shrimp Pasta
Ingredients You’ll Need:
For the Pasta and Shrimp:
- 8 oz pasta (trofie, linguine, or spaghetti)
- 1 lb large shrimp, peeled and deveined
For the Pesto Sauce:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (can substitute walnuts)
- 2-3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup extra virgin olive oil
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional)
For Cooking:
- 1 tbsp butter (optional, for cooking shrimp)
How Much Time Will You Need?
This dish takes about 20 minutes of prep and cooking time. It’s quick and perfect for a busy weeknight dinner. In just half an hour, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta (trofie, linguine, or spaghetti) and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Don’t forget to reserve 1/2 cup of pasta water before draining the rest!
2. Prepare the Pesto Sauce:
While the pasta cooks, it’s time to whip up the pesto! In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse several times until everything is coarsely blended. It should look a bit chunky!
3. Blend in the Olive Oil:
With the food processor running, slowly drizzle in the olive oil. Keep blending until the mixture turns into a smooth sauce. Taste your pesto and season it with salt, black pepper, and lemon juice if you want a little extra zing. Set the pesto aside.
4. Cook the Shrimp:
In a large skillet over medium heat, melt the butter if you’re using it. Once hot, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Be sure to season with salt and pepper while they cook!
5. Combine Pasta, Pesto, and Shrimp:
Once the shrimp is done, add the cooked pasta, pesto sauce, and reserved pasta water to the skillet. Toss everything together over low heat until the pasta is well coated and heated through. If the sauce is too thick, add a bit more of the pasta water until you reach your desired consistency.
6. Serve and Enjoy:
Your flavorful pesto shrimp pasta is ready to serve! Plate up and sprinkle extra grated Parmesan cheese on top for that perfect finishing touch. Enjoy every bite!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by leaving them in the fridge overnight or placing them in a sealed bag and submerging in cold water for quicker thawing.
What Can I Substitute for Pine Nuts?
If you’re looking for a substitute, walnuts or sunflower seeds work well and can provide a similar texture. Just keep in mind that the flavor will be slightly different, but still delicious!
How Should I Store Leftover Pesto Shrimp Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or olive oil to help loosen the sauce if needed.
Can I Make Pesto Ahead of Time?
Definitely! Pesto can be made up to a week in advance. Store it in an airtight container in the fridge, and cover the surface with a thin layer of olive oil to prevent browning. Just give it a quick stir before using!
