Pesto Shrimp Pasta is a quick and easy meal that you can make in under 30 minutes. It’s light, fresh, and full of simple flavor. You get tender shrimp, soft pasta, juicy tomatoes, and a smooth pesto sauce all in one dish.
Why We Love This Pesto Shrimp Pasta Recipe
There’s a lot to love about this pasta dish. First, it’s fast. You can go from fridge to table in under 30 minutes, making it a perfect solution for busy nights. You won’t need to do much prep work, especially if your shrimp is already peeled and deveined.
Second, it’s flexible. You can use any pasta you like—angel hair, spaghetti, or even penne. Have cherry tomatoes instead of grape? That works too. Want to add in spinach, red pepper flakes, or more garlic? Go for it. The recipe is easy to adapt to your preferences or whatever you already have in your pantry.
Another reason this dish stands out is the way the flavors balance. The garlicky pesto, sweet tomatoes, juicy shrimp, and cheesy Parmesan come together in a way that tastes like it took hours to develop. And yet, it’s ready in minutes.
Ingredients for Pesto Shrimp Pasta
To make this dish, you only need a few pantry staples and fresh ingredients. Keep these items on hand, and you’ll always be just a few steps away from a restaurant-style dinner.
- 12 oz. deveined shrimp
- 8 oz. angel hair pasta
- 2 Tbsp olive oil (divided)
- 1 pint grape tomatoes
- 2 cloves garlic (minced)
- 1/4 cup basil pesto
- 1 Tbsp grated Parmesan
How to Make Pesto Shrimp Pasta Directions
Start by thawing your shrimp if they’re frozen. Place them in a colander under cool running water for a few minutes. Once they’re soft, peel and remove the tails if needed. Then, pat them dry with a paper towel. This step helps them sear better when you cook them.
Bring a pot of water to a boil and cook the angel hair pasta until tender. This usually takes about seven minutes. Don’t forget to reserve half a cup of the starchy pasta water before you drain the noodles. That liquid will help your pesto coat the pasta evenly later on.
While the pasta is cooking, heat one tablespoon of olive oil in a large skillet. When the oil is hot, add the shrimp. Sauté them for about 2 to 3 minutes, just until they turn pink and firm up. Overcooked shrimp become rubbery, so don’t let them stay on the heat too long. Once they’re done, remove them from the skillet and set them aside.
Next, in the same skillet, add another tablespoon of olive oil, then toss in the grape tomatoes and minced garlic. Stir everything over medium heat. The garlic will start to smell rich and aromatic, and the tomatoes will begin to soften. As they heat up, they’ll eventually burst open and release their juices. If the garlic browns too quickly, add a splash of water to slow things down.
When the tomatoes are soft and juicy, return the drained pasta to the skillet. Pour in the 1/4 cup of pesto and about half of the reserved pasta water. Stir everything together until the pasta is coated with the pesto and tomato juices. If it feels too thick, add more pasta water until you reach the texture you like.
Finally, add the shrimp back into the skillet. Stir everything gently to combine. The shrimp will warm up again in the hot pasta. Sprinkle the grated Parmesan over the top. That’s it—your dish is ready to serve.
How to Serve Pesto Shrimp Pasta
You can serve this Pesto Shrimp Pasta right out of the skillet or portion it into bowls. Either way, make sure it’s warm and well-mixed. A final sprinkle of Parmesan on top gives it a creamy finish.
If you want to turn it into a complete meal, pair it with a light side. A crisp green salad or some steamed vegetables would go perfectly. Garlic bread or a toasted baguette adds a nice crunch, especially if you want to soak up the leftover pesto sauce.
For extra flair, you can add a few fresh basil leaves or a squeeze of lemon over each serving. The lemon adds brightness, and the basil boosts the herby aroma. It’s the kind of dish that feels elevated but is easy to pull off on any day.
Expert Tips: Pesto Shrimp Pasta
- Use dry shrimp well – Always pat your shrimp dry before cooking. Wet shrimp steam instead of sear, and you’ll lose that nice golden color.
- Don’t overcook – Shrimp cooks fast. As soon as it turns pink and firm, remove it from the pan. Even one extra minute can make it rubbery.
- Add pasta water slowly – This starchy water helps create a sauce, but go slow. You can always add more, but it’s hard to fix if you add too much.
- Use good pesto – If you’re not making your own pesto, choose a quality store-bought one. The flavor of the pesto makes a big difference here.
- Season to taste – The pesto and Parmesan add salt, but you may want a pinch more depending on your preference. Taste before serving and adjust as needed.
How to Store Pesto Shrimp Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for about 2 to 3 days. Let it cool before sealing the container to prevent condensation.
To reheat, use a skillet over low heat. Add a small splash of water or broth to loosen the pasta as it warms. You can also reheat it in the microwave, but do so in short bursts, stirring in between to avoid overcooking the shrimp.
This dish doesn’t freeze well because the pasta and shrimp may become mushy after thawing. It’s best enjoyed fresh or within a few days of making it.
Variations of Pesto Shrimp Pasta
There are so many ways to customize this dish depending on your mood or what’s in your kitchen.
- Different pasta shapes: Swap angel hair with spaghetti, fettuccine, or rotini. Each one brings a new texture.
- Add veggies: Stir in spinach, bell peppers, or zucchini for more color and nutrition. Add them when you cook the tomatoes.
- Go spicy: Add a pinch of crushed red pepper flakes to the garlic for a little heat.
- Cheese swap: Try shredded mozzarella or crumbled feta instead of Parmesan for a different taste.
- No shrimp? Use grilled chicken or keep it vegetarian by adding mushrooms or chickpeas.
You can take this base and make it your own in many ways. The pesto and pasta create a solid foundation for all kinds of flavor combinations.
Frequently Asked Questions (FAQ) About Pesto Shrimp Pasta
Can I use frozen shrimp for this recipe?
Yes, you can. Just make sure to thaw them under cool running water, then peel and pat dry before cooking.
What kind of pasta works best with pesto shrimp?
Angel hair is great because it cooks quickly and absorbs sauce well. But any long pasta like spaghetti or linguine will work just fine.
Do I have to use grape tomatoes?
No. Cherry tomatoes are a perfect substitute. You can even use chopped regular tomatoes, though they may release more juice.
Can I make this dish ahead of time?
It’s best fresh, but you can make it a few hours in advance and store it in the fridge. Just reheat gently to avoid drying out the shrimp.
Is this dish spicy?
Not at all. But if you enjoy heat, a dash of red pepper flakes or a bit of chili oil can spice it up easily.
Can I use homemade pesto?
Absolutely. Homemade pesto will give you the freshest flavor. But high-quality store-bought pesto works great too.
Is this a good meal for meal prep?
Yes, as long as you eat it within 2 to 3 days. Shrimp doesn’t keep as long as other proteins, so plan accordingly.
Can I double the recipe?
Yes. Just make sure you use a large enough skillet so everything can mix well without overcrowding.
Pesto Shrimp Pasta
Ingredients
- 12 oz. deveined shrimp
- 8 oz. angel hair pasta
- 2 tablespoons olive oil (divided)
- 1 pint grape tomatoes
- 2 cloves garlic (minced)
- 1/4 cup basil pesto
- 1 tablespoon grated Parmesan
Instructions
- Thaw shrimp if frozen, then pat dry. Bring a pot of water to a boil and cook angel hair pasta until tender, about 7 minutes. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shrimp and sauté for 2-3 minutes until pink and firm. Remove shrimp from skillet and set aside.
- In the same skillet, add another tablespoon of olive oil, then add grape tomatoes and garlic. Stir over medium heat until tomatoes soften and burst.
- Add drained pasta to skillet with tomatoes. Stir in pesto and reserved pasta water until well combined. Adjust water for desired sauce consistency.
- Return shrimp to skillet, gently combine, and sprinkle with grated Parmesan. Serve warm.
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