Shrimp Pesto Pasta Recipe

Introduction

Savor the fresh flavors of Shrimp Pesto Pasta, a vibrant and easy-to-make dish perfect for weeknight dinners or casual gatherings. Combining tender shrimp, blistered tomatoes, and fragrant pesto, this pasta is both satisfying and quick to prepare.

Ingredients

• 12 ounces spaghetti (or other long pasta)
• 1 pound medium shrimp (peeled and deveined)
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (divided)
• 1 pint grape tomatoes
• ¾ cup pesto (homemade or store-bought)
• ¼ cup grated Parmesan cheese
• Fresh basil (optional)
• Lemon wedges (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain and set pasta aside.
2. Step 2: While the pasta cooks, pat the shrimp dry with paper towels. Season evenly with dried oregano, salt, and black pepper.
3. Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until bright pink and just cooked through. Transfer shrimp to a plate and set aside.
4. Step 4: Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add grape tomatoes and cook, stirring occasionally, until they blister and begin to burst, about 6–8 minutes.
5. Step 5: Remove the skillet from the heat and stir in 2 tablespoons of the reserved pasta water, scraping up any browned bits from the pan.
6. Step 6: Add the cooked pasta, shrimp with any accumulated juices, and pesto to the skillet. Toss everything together to coat evenly, adding extra pasta water as needed to loosen the sauce.
7. Step 7: Taste and adjust seasoning with more salt or pepper if desired.
8. Step 8: Serve topped with grated Parmesan cheese, fresh basil leaves, and a squeeze of lemon juice if you like for added brightness.

Tips & Variations

• For a creamier sauce, stir in a tablespoon of heavy cream or mascarpone with the pesto.
• Swap shrimp for cooked chicken or scallops if preferred.
• Use sun-dried tomatoes instead of grape tomatoes for a deeper flavor.
• Try adding crushed red pepper flakes for a spicy kick.
• Make your own pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil to elevate the dish.

Storage

Store leftover shrimp pesto pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and keep shrimp tender. Avoid microwaving at high heat to prevent drying out the shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely and pat dry before seasoning and cooking to ensure they sear properly.

Is pesto suitable for people with nut allergies?

Traditional pesto contains pine nuts, but you can use nut-free pesto alternatives made with seeds or omit pesto and use a light garlic and olive oil sauce instead.

Shrimp Pesto Pasta Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

This vibrant Shrimp Pesto Pasta is a quick and flavorful Italian-inspired dish featuring perfectly cooked shrimp, blistered grape tomatoes, and a luscious pesto sauce tossed with al dente spaghetti. Ideal for a weeknight dinner, it combines fresh herbs, savory Parmesan, and a hint of lemon for brightness.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces spaghetti (or other long pasta)

Shrimp

• 1 pound medium shrimp (peeled and deveined)
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (divided)

Vegetables & Sauce

• 1 pint grape tomatoes
• ¾ cup pesto (homemade or store-bought)
• ¼ cup grated Parmesan cheese
• fresh basil (optional)
• lemon wedges (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
2. Prepare the shrimp: While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear nicely. Season them evenly with dried oregano, salt, and black pepper.
3. Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes on each side, until they turn bright pink and are just cooked through. Transfer the shrimp to a plate and set aside.
4. Sauté the tomatoes: Reduce the skillet heat to medium and add the remaining tablespoon of olive oil along with the grape tomatoes. Cook the tomatoes for about 6 to 8 minutes, stirring occasionally, until they begin to blister and burst, releasing their juices.
5. Deglaze the skillet: Remove the skillet from the heat and pour in 2 tablespoons of reserved pasta water. Use a spatula to scrape up any browned bits stuck to the pan to add extra flavor.
6. Toss everything together: Add the cooked pasta, shrimp along with any accumulated juices, and pesto into the skillet. Toss everything well to coat the pasta evenly. Add more pasta water as needed to loosen the sauce and achieve a silky consistency.
7. Adjust seasoning: Taste your pasta and add additional salt or pepper as needed to balance the flavors perfectly.
8. Garnish and serve: Sprinkle the dish with grated Parmesan cheese and fresh basil leaves. Optionally, squeeze lemon wedges over the top to add a fresh, zesty finish before serving.

Notes

• You can substitute the shrimp with scallops or chicken for a different protein option.
• For a gluten-free version, use gluten-free pasta instead of spaghetti.
• If you prefer a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta cheese at the end.
• Make sure not to overcook the shrimp to keep them tender and juicy.
• Homemade pesto adds freshness, but store-bought pesto is a convenient time saver.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: shrimp pesto pasta, Italian pasta, quick dinner, easy pasta recipe, seafood pasta, pesto sauce, grape tomatoes, weeknight meal