Pesto Shrimp Pasta

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I’m a sucker for a weeknight pasta dish that doesn’t taste like it took 20 minutes. This Pesto Shrimp Pasta is one of those gems. The basil pesto clings to every strand of spaghetti, while the shrimp turn perfectly tender and slightly caramelized in the pan. Add a shower of Parmesan and some juicy cherry tomatoes, and I promise—it’s dinner bliss in a bowl.

I first made this recipe on a whim when I had pesto leftover from the weekend and a bag of frozen shrimp I’d forgotten I bought. The result blew me away. It’s flavorful without being fussy, vibrant with fresh basil, and honestly feels like something you’d order at a cozy Italian trattoria. Whether you’re cooking for one or feeding a crowd, this dish is a sure win.

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Why You’ll Love This Pesto Shrimp Pasta

• It’s lightning fast. Dinner on the table in under 30 minutes.
• Restaurant-quality flavor. Creamy, garlicky pesto meets perfectly sautéed shrimp.
• Flexible and forgiving. Use store-bought or homemade pesto, fresh or frozen shrimp, spaghetti or linguine.
• Looks gorgeous. That bright green sauce with red cherry tomatoes and plump shrimp—so pretty.
• Crowd-pleaser. It hits that perfect combo of fresh, hearty, and satisfying.

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What Kind of Pasta Works Best for Pesto Shrimp Pasta?

While spaghetti is my go-to, this recipe is flexible. Linguine and fettuccine are fantastic alternatives because their slightly broader shape helps catch more of the pesto sauce. If you want something lighter, angel hair works too, though it cooks fast and can get mushy if overdone. For a twist, short pasta like penne or fusilli will still hold the shrimp and pesto beautifully—plus they’re easier for kids or casual dinners. Gluten-free pasta? Absolutely. Just be sure to follow package instructions to avoid overcooking.

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Options for Substitutions

• Shrimp: Swap in scallops, grilled chicken, or even chickpeas for a vegetarian spin.
• Pesto: Traditional basil pesto is ideal, but arugula, spinach, or sun-dried tomato pesto also shine. Dairy-free pesto? Totally works.
• Pasta: Any long or short pasta will do. You can even go low-carb with zucchini noodles or spaghetti squash.
• Tomatoes: Not a fan of cherry tomatoes? Try roasted red peppers or skip them altogether for a more classic pesto-shrimp combo.
• Cheese: Parmesan is the classic topper, but Pecorino Romano adds a saltier bite. For dairy-free, try nutritional yeast or leave it off.

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Ingredients for This Pesto Shrimp Pasta

• Spaghetti
  This is the base of the dish, providing a satisfying, slurpable texture that holds the pesto perfectly.
• Shrimp
  Plump, juicy shrimp add protein and a slightly sweet flavor that balances beautifully with the herbaceous pesto.
• Basil Pesto
  The star of the sauce—rich, garlicky, nutty, and fresh. Whether homemade or store-bought, it coats everything in bold flavor.
• Cherry Tomatoes
  These add a juicy, slightly acidic pop that brightens the entire dish and gives it a fresh twist.
• Garlic
  Just a bit enhances the shrimp’s flavor and ties everything together with a savory punch.
• Olive Oil
  Used to sauté the shrimp and garlic, it also helps thin out the pesto if needed.
• Parmesan Cheese
  Grated over the top, it brings a salty, umami-rich finish to every bite.
• Salt and Black Pepper
  Essential seasonings to bring out all the other flavors without overwhelming them.
• Fresh Basil (optional)
  For garnish, it adds a lovely aroma and makes the dish look as good as it tastes.

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Drain and reserve ½ cup of the pasta water.

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Step 2: Sauté the Shrimp

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

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Step 3: Combine Pasta and Pesto

In the same skillet, add the cooked pasta and basil pesto. Toss everything together over low heat. If it feels too thick, stir in a splash of the reserved pasta water to loosen the sauce.

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Step 4: Add Tomatoes and Shrimp

Toss in the halved cherry tomatoes and cooked shrimp. Gently mix everything until evenly coated and heated through, about 1–2 minutes.

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Step 5: Finish and Serve

Plate the pasta and top with a generous sprinkle of Parmesan cheese and fresh basil leaves. Serve immediately while it’s hot and full of flavor.

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How Long to Cook the Pesto Shrimp Pasta

This recipe is quick from start to finish. Here’s the breakdown:

• Pasta cooking time: 8–10 minutes (depending on type and brand)
• Shrimp sautéing: 4–6 minutes total
• Final toss and reheat: 2–3 minutes

Altogether, you’re looking at about 20–25 minutes from stovetop to plate. Perfect for a speedy weeknight dinner.

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Tips for Perfect Pesto Shrimp Pasta

• Don’t overcook the shrimp. They only need a few minutes—once they curl and turn pink, pull them off the heat to keep them tender.
• Use good-quality pesto. If you’re not making your own, go for a refrigerated version with vibrant green color and fresh basil flavor.
• Reserve some pasta water. It’s starchy and perfect for loosening up thick pesto into a silky sauce that coats the noodles.
• Toss pasta off the heat. To preserve the color and flavor of the pesto, mix it in after turning off the stove.
• Garnish smart. A touch of freshly grated Parmesan and basil right before serving makes the dish pop in both taste and presentation.

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Watch Out for These Mistakes While Cooking

• Overcooking the shrimp
  They cook fast—too long in the pan and they turn rubbery. As soon as they’re opaque and curled, they’re done.
• Using too much pesto
  It can overwhelm the dish. Start with less and add more if needed—you want a balanced coating, not a green swamp.
• Skipping the pasta water
  That reserved water helps create a creamy, cohesive sauce. Don’t drain and forget it!
• Cooking pesto on high heat
  High temperatures can dull the fresh flavor and turn the sauce oily. Always toss pesto with pasta off the heat or on low.
• Under-seasoning
  Taste before serving. A pinch of salt or squeeze of lemon can elevate the whole dish if it’s tasting flat.

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What to Serve With Pesto Shrimp Pasta?

Garlic Bread

Crunchy and buttery, it’s perfect for mopping up any leftover pesto.

Arugula Salad

A peppery salad with a simple lemon vinaigrette adds brightness and cuts through the richness.

Lemon Roasted Asparagus

A fresh, citrusy side that complements the shrimp and basil flavors.

A Glass of White Wine

Sauvignon Blanc or Pinot Grigio pairs beautifully with the herby pesto and shrimp.

Caprese Skewers

Fresh mozzarella, basil, and cherry tomatoes drizzled with balsamic glaze—simple and elegant.

Lemony Chickpea Soup

Serve in small portions for a cozy and zesty starter.

Roasted Garlic Mushrooms

Earthy, tender mushrooms with garlic butter are a great savory side.

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Storage Instructions

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure the shrimp is fully cooled before storing to avoid overcooking when reheated.

Reheat: Warm gently in a skillet over low heat with a splash of water or broth to loosen the pesto. Microwave works too, but keep the time short to avoid rubbery shrimp.

Freezing: Not ideal. Shrimp and pesto both suffer in texture after freezing and thawing. If you must freeze, do so without the pasta and add fresh pasta later when reheating.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: ~510
• Protein: 32g
• Fat: 20g
• Saturated Fat: 5g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 3g
• Cholesterol: 180mg
• Sodium: 620mg

These numbers can vary depending on your choice of pesto, pasta, and added cheese, but they give a good ballpark idea. It’s a balanced, protein-packed dinner that doesn’t weigh you down.

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Frequently Asked Questions

What kind of shrimp should I use?

Medium to large shrimp (peeled and deveined) work best. You can use fresh or frozen—just make sure to thaw completely and pat them dry before cooking.

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Can I use a different type of protein?

Absolutely! Grilled chicken, scallops, or even tofu can be substituted. Adjust cooking times accordingly to avoid overcooking.

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Do I need to make homemade pesto?

Not at all. Store-bought pesto is perfectly fine, especially for a quick dinner. Just go for one made with real ingredients and a bright green color.

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Can I make this dish dairy-free?

Yes—use a dairy-free pesto and skip the Parmesan, or replace it with nutritional yeast for a cheesy flavor without the dairy.

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What’s the best way to reheat leftovers?

Reheat gently in a pan over low heat with a splash of water or olive oil. This helps revive the sauce without drying out the pasta or overcooking the shrimp.

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Can I add vegetables to this?

Definitely. Spinach, zucchini ribbons, or roasted red peppers blend in well with the pesto and shrimp combo.

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Is this dish gluten-free?

Only if you use gluten-free pasta. Everything else in the dish is naturally gluten-free, so it’s an easy adjustment.

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Can I serve this cold like a pasta salad?

You can! Chill the cooked pasta and shrimp, then toss with cold pesto and veggies. It makes a refreshing summer lunch.

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Conclusion

Pesto Shrimp Pasta is one of those dishes that feels indulgent without being heavy, fast without being basic, and fresh without requiring a farmers’ market run. Whether you’re trying to impress guests or just upgrade your Tuesday night, this recipe delivers with bold flavor and easy prep. It’s everything I want in a dinner: comforting, colorful, and just a little fancy.

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