This easy Shrimp Pesto Pasta is fresh and light, and packed with bright herby flavor. It comes together in under 30 minutes using 8 ingredients for the perfect weeknight dinner the whole family will love.
Shrimp is one of my all-time favorite ingredients to cook — it’s versatile and delicious, and fresh or frozen gets the job done. So it’s no wonder this Shrimp Pesto Pasta is one of our family’s go-to’s. This recipe is full of bright, vibrant flavors and it comes together fast, for a fresh and flavorful meal that’s perfect for busy weeknights, summer dinners, or easy entertaining.
Juicy, tender shrimp and perfectly cooked noodles get tossed with fresh basil pesto in a satisfying pasta dinner filled with bright garlicky flavor. This pasta with pesto and shrimp is simple to make, but feels special and impressive. Using store-bought pesto and minimal prep, this versatile recipe makes dinner easy even on the busiest of nights.
If you like this dish, try a few of our other go-to shrimp recipes. We love this flavorful Easy Shrimp Stir Fry and these Grilled Shrimp Tacos are always a hit with the whole family.
Why You’ll Love This Recipe
- Quick and Easy Dinner: With a super simple process and just a few easy ingredients, this pasta is ready in under 30 minutes. Get dinner on the table fast.
- Packed with Pesto Flavor: Using a good quality store-bought pesto, or homemade, for the base sauce of this pasta, this dish is bursting with fresh, herby pesto flavor.
- Light Yet Satisfying: This shrimp and pesto pasta is filling and protein-packed, but won’t weigh you down. It’s a meal you can feel good about getting seconds of.
- Perfect Balance of Ingredients: We love that this pasta is an all-in-one meal with tons of flavor and texture — it’s got everything from tender seafood, fresh herby flavor, and chewy pasta.
- Versatile: Since it’s so simple to make but also feels special, this recipe is great for busy weeknights or entertaining guests.
Ingredients
- Shrimp: If you have access to fresh shrimp like me, lucky you! Frozen works just as well, too. Choose shell-off, tail on.
- Basil Pesto: Fresh and herb-packed, use your favorite store-bought brand or homemade if you have it.
- Angel Hair Pasta: Long, thin and delicate, cook this to al dente for the best texture.
- Lemon: Use freshly squeezed for brightness. Pairs perfectly with the garlic, butter, and shrimp.
- Butter: For richness.
- Garlic: Use freshly grated.
- Garlic Salt: A touch of extra seasoning.
- Parmesan Cheese: Freshly grate your own for the best melt and smooth texture.
- Salt & Pepper: Season generously to enhance all of the flavors.
How To Make Shrimp Pesto Pasta
1. If you have fresh shrimp on hand, wash and clean. If you are using frozen, thaw according to package. I do like to leave the tails on for presentation, unless the full shell is on, then I completely remove the tail.
2. Once shrimp is clean or thawed place in a bowl and take 1/2 C of the basil pesto and mix gently into the shrimp. I let them marinate in the fridge for about 3-4 hours.
3. Once marinated, preheat your oven to 350ºF.
4. Meanwhile, get your noodles boiling, both the noodles and shrimp won’t take long. Once the oven is preheated, bake the shrimp for 5- 7 minutes until pink.
5. Cook the noodles until al dente, drain and place in a saute pan. Add your cooked shrimp and the remainder of the ingredients and gently mix until all incorporated.
6. Serve with some crusty bread or a side salad for an easy and tasteful meal! Enjoy!
Expert Tips
- Don’t Overcook Shrimp: Cook the shrimp until they’re just cooked through, pink and opaque to keep them tender. Overcooking can lead to tough, rubbery shrimp.
- Reserve Pasta Water: Save a cup or two of the starchy cooking liquid to help create a silky sauce.
- Use Fresh Pesto: Find good quality pesto in the refrigerated section of the grocery store and use your favorite brand, or homemade, for the best flavor.
- Add Lemon Juice: A fresh squeeze at the end before serving will add big flavor and brighten the dish.
- Use Freshly Grated Parmesan: Skip the pre-grated stuff — freshly grating your own will melt the best into the pasta for a smooth, creamy texture.
Variations
- Swap the Shrimp for Chicken: If you want another protein and want to skip seafood, try sautéed or grilled chicken instead.
- Try Another Kind of Pesto: Swap basil pesto for red sun-dried tomato pesto for another delicious flavor profile.
- Add Veggies: Wilt in baby spinach or chopped asparagus for extra vegetables and a pop of color.
- Use Gluten-Free Pasta: There are so many great options available, if desired.
- Make It Spicy: Add a pinch or two of red pepper flakes for heat and a kick.
Storage
Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium-low heat with a splash of broth, a drizzle of olive oil, or an extra spoonful of pesto to loosen and refresh. Serve once hot.
We don’t recommend freezing this pasta since the texture can turn mushy or overly soft once frozen and thawed.
Frequently Asked Questions
Definitely. Frozen shrimp are a great staple to keep on hand. Just be sure to fully thaw the shrimp under cold running water, or in the fridge overnight, before cooking.
Once the shrimp are pink and opaque, and have curled into a “C” shape, they’re ready. They should be firm, but not hard or rubbery.
Bright green pesto often turns brown once it’s oxidized and cooked. The pasta likely turned brown because the pesto was cooked and heated.
More Delicious Seafood Recipes
Shrimp Pesto Pasta
Ingredients
Method
- If you have fresh shrimp on hand, wash and clean. If you are using frozen, thaw according to package. I do like to leave the tails on for presentation, unless the full shell is on, then I completely remove the tail.
- Once shrimp is clean or thawed place in a bowl and take 1/2 C of the basil pesto and mix gently into the shrimp. I let them marinate in the fridge for about 3-4 hours.
- Once marinated, preheat your oven to 350.
- Meanwhile, get your noodles boiling, both the noodles and shrimp won’t take long. Once the oven is preheated, bake the shrimp for 5- 7 minutes until pink.
- Cook the noodles until al dente, drain and place in a saute pan. Add your cooked shrimp and the remainder of the ingredients and gently mix until all incorporated.
- Serve with some crusty bread or a side salad for an easy and tasteful meal! Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium-low heat with a splash of broth, a drizzle of olive oil, or an extra spoonful of pesto to loosen and refresh. Serve once hot.