This Shrimp Pesto Pasta recipe is can be on your table in 20 minutes! This light shrimp pasta is perfect for a weeknight meal or an elegant dinner. The shrimp are seasoned and sautéed with garlic and shallot and paired with pasta, sun-dried tomatoes and basil pesto.
Why You’ll Love this Shrimp Pesto Pasta Recipe
I don’t know about you but I love a quick and easy pasta recipe. This is the best shrimp pesto pasta recipe as it can be prepared, cooked and on the table ready to enjoy in just 20 minutes. Now that’s a winning dish for me any day of the week!
I make my shrimp pesto pasta without cream, as I prefer the fresh herbal flavor of the pesto to really shine and find cream dulls the flavor. However, if you want you can add a splash of heavy cream to the sauce.
Here are more reasons it’s a must-try dish:
- Easy Preparation: There is very little cooking involved in this recipe, it is easy to bring it all together.
- Simple Ingredients: With some fresh shrimp and a jar of basil pesto, you really can produce a wonderful bowl of food that’s packed with flavor.
- Perfect Flavor Pairing: The sweetness of the fresh shrimps pairs really well with the fresh herb flavors of the basil pesto.
What I love most about shrimp, is how easy it is to prepare and cook. Here are some of my favorite easy shrimp recipes for you to try, my Lemon Garlic Shrimp Pasta, Easy Breaded Shrimp, Spicy Shrimp, Greek Shrimp Marinade, Easy Shrimp Curry, Air Fryer Coconut Shrimp or my Mediterranean Grilled Shrimp Skewers.
Recipe Ingredients You’ll Need
- Pasta: I use spaghetti but you can use any variety of pasta in this recipe, tagliatelle, penne, farfalle, whatever you have in your stores at home.
- Shrimp: I like to buy medium sized shrimp, already peeled and deveined for an easy cook. If you prefer large shrimp that would work too!
- Oil: My oil of choice is always olive oil as it has the best nutty flavor.
- Seasoning: I season the dish with Italian seasoning, paprika, salt and black pepper.
- Garlic: For the best flavor I use fresh minced garlic, although you can use garlic puree or frozen garlic in a pinch.
- Shallot: I use shallot in the sauce as it has a sweeter mild flavor, your could also use sweet onion.
- Tomato: I use sun dried tomatoes in olive oil, which I drain, chop and add to the sauce.
- Pesto: I’ve opted to use basil pesto in this recipe, but you can use other varieties of pesto in this dish.
- Cheese: I finish the dish with some freshly shredded Parmesan cheese, you could also use pecorino romano, or similar hard cheese.
For exact ingredient amounts and instructions, see the full recipe card below.
Recipe Variations
This recipe is versatile and easy to adapt if needed:
- Dairy-Free: Swap Parmesan cheese for a dairy free alternative.
- Low-Carb: Serve the shrimp pesto over a bed of zucchini noodles instead of regular pasta.
- Gluten Free: If you need to make this dish gluten-free then just use your preferred gluten-free pasta. The rest of the ingredients will be safe for you to enjoy.
- Protein: You can swap the shrimps for other protein options like Italian sausage, salmon or pepperoni.
- Vegetables: Add some extra vegetables to this dish, try adding zucchini, broccoli florets, cherry tomatoes, bell peppers, or mushrooms along with the shallot.
- Nuts & Seeds: I finish the dish with pine nuts which pair well with pesto, but you could also use walnuts, pistachios, sliced almonds or pumpkin seeds.
- Spices: You can swap or add in other spices to the sauce, try chili powder, red pepper flakes, oregano or thyme.
How to Make Pesto Shrimp Pasta
Step 1: Cook Pasta: Bring salted water to a boil in a large pot and cook the pasta according to the directions on the package.
Step 2: Season Shrimp: In a large bowl add the shrimp and drizzle 2 tablespoons olive oil. Add the Italian seasoning, paprika, salt and pepper and mix well until the shrimp is coated in the olive oil and spices.
Step 3: Sauté the Shrimp: In a large skillet heat the olive oil over medium heat. Add the garlic and shallot and sauté for 3 minutes. Add the shrimp in and sauté until the shrimp is pink and turning opaque about 3-4 minutes.
Step 4: Mix Remaining Ingredients: Stir the pasta and the sun-dried tomatoes in with the shrimp. Mix in the pesto and simmer for 1-2 minutes. Turn off the heat and sprinkle on the parmesan cheese. Garnish with fresh parsley, fresh basil leaves and pine nuts.
Serving Tips
Pair this healthy shrimp pasta dish with favorite sides that complement its fresh flavors.
- Try a Lemon Arugula Salad, Easy Kale Salad, or a hearty Chickpea Salad.
- Add a side of some crusty bread, garlic bread, or toasted focaccia.
- I love adding vegetables on the side of pasta. Try my Mediterranean Roasted Vegetables or these Roasted Balsamic Carrots.
Storage Tips
Place any leftovers into an airtight container and store in the refrigerator for up to 3 days. Alternatively, store for up to 2 months in the freezer, defrosting thoroughly in the refrigerator before warming up again.
Reheat the shrimp pasta on the stove or in the microwave, but make sure to not overcook the shrimp! Stir to loosen up the pasta and sauce, adding a splash of water if you need to.
Recipe FAQs
Reserve some of the water when you cook the pasta and use that to thin out the pasta sauce if you want. The starch from the water will also help the sauce coat the pasta better.
I prefer to use noodle shaped pasta like spaghetti, tagliatelle or linguine, but you can use any shape of pasta with pesto, whichever you prefer and have in your stores at home.
Yes, you can add pesto straight from the container into your dish. It can be added to hot pasta, or cold salads, as it does not need to be cooked and can be eaten raw. You can use store-bought make a homemade pesto!
Other Seafood Recipes to Try:
Seafood
Easy Cod Fish Tacos
Seafood
Sheet Pan Mediterranean Cod
Seafood
Baked Cod with Lemon
Mediterranean
Quick and Easy Air Fryer Salmon Recipe
Shrimp Pesto Pasta
Ingredients
- 10 ounces spaghetti
- 4 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cloves garlic, minced
- 1 small shallot, diced, or 1/4 cup of diced sweet onion
- 1/2 cup sun-dried tomatoes in olive oil, drained and chopped
- 3/4 cup basil pesto
- 1/4 cup Parmesan cheese, shredded
- fresh parsley, chopped, garnish
- fresh basil, chopped, garnish
- pine nuts, garnish
Instructions
- Bring salted water to a boil in a large pot and cook the pasta according to the directions on the package.
- In a large bowl add the shrimp and drizzle 2 tablespoons olive oil. Add the Italian seasoning, paprika, salt and pepper and mix well until the shrimp is coated in the olive oil and spices.
- In a large skillet heat the olive oil over medium heat. Add the garlic and shallot and sauté for 3 minutes. Add the shrimp in and sauté until the shrimp is pink and turning opaque about 3-4 minutes.
- Stir the pasta and the sun-dried tomatoes in with the shrimp.
- Mix in the pesto and simmer for 1-2 minutes. Turn off the heat and sprinkle on the parmesan cheese.
- Garnish with fresh parsley, basil and pine nuts.
