Shrimp Pesto Pasta

Shrimp Pesto Pasta is a bright and flavorful dish perfect for warm evenings or when you want something light yet satisfying. Combining fresh homemade basil pesto with succulent sautéed shrimp and tender pasta, this meal comes together quickly and highlights simple ingredients at their best. It’s a wonderful way to enjoy summer’s bounty but easily adaptable for yearround cooking.

I first made this pasta on a sunny weekend and loved how it felt both elegant and easy. Now it’s my go-to when impressing friends or just craving something fresh and tasty.

Ingredients

• Basil leaves: choose bright green, fragrant leaves without brown spots for freshest flavor
• Garlic cloves: fresh garlic gives a lovely bite and depth to the pesto
• Parmesan cheese: use good quality Parmigiano Reggiano for nutty richness
• Pine nuts: toasty and buttery, essential for authentic pesto. Lightly toast before use to boost flavor
• Olive oil: extra virgin is best for a smooth, fruity oiliness in the sauce
• Shrimp: peeled and deveined, medium to large size for ideal sear and texture
• Canola oil: neutral oil suitable for shrimp cooking. Ensures nice searing without overpowering
• Pasta: any favorite type works. I prefer linguine or spaghetti to catch the sauce well
• Salt: enhances all flavors
• Black pepper: freshly ground for a bit of spice
• Additional shaved Parmesan and pine nuts for garnish: add texture and richness

Instructions

Sauté the Shrimp:

Preheat a large pan over medium-high heat for several minutes until hot. Meanwhile, toss the shrimp in a bowl with salt, freshly ground black pepper, pressed garlic cloves, and grated Parmesan cheese until evenly coated. Add canola oil to the pan and sear shrimp for about 2 minutes per side or until they turn opaque and lightly golden. Remove shrimp promptly to avoid overcooking.

Boil the Pasta and Reserve Water:

Cook your pasta following package instructions in generously salted water. Just before draining, scoop out about one cup of the starchy cooking water and set aside. This water helps keep the pesto sauce moist when you combine it with pasta.

Prepare the Pesto:

In a food processor, start by pouring in about half of the olive oil. Add basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt on top. Pour the remaining olive oil over the ingredients. Pulse the processor several times to begin blending. Scrape down the sides and continue pulsing until the mixture is smooth and well combined. Adjust salt to taste and set pesto aside.

Combine Pasta with Pesto and Shrimp:

In a large mixing bowl, toss the drained pasta with the pesto and about half to two-thirds of the reserved cooking water. This step chills the pasta slightly and avoids heating the pesto too much, preventing it from turning dark green to black. Add more cooking water if the sauce feels too thick. You can fold in the sautéed shrimp or arrange them on top of the plated pasta. Garnish with extra shaved Parmesan cheese and toasted pine nuts. Serve immediately.

I have a soft spot for pine nuts toasted just right—those golden crunchy bits add a toasty warmth and playful texture to every bite. This dish reminds me of family dinners on warm summer nights when we’d linger over food and stories.

Storage tips

Store leftovers in an airtight container in the fridge for up to two days. When reheating, add a splash of reserved pasta cooking water and a spoonful of extra pesto to revive the sauce’s creaminess without drying it out. Warm gently on the stove or in the microwave, stirring frequently.

Ingredient substitutions

Swap pine nuts for walnuts or almonds if you want to save costs or try a different nutty flavor. Using shrimp alternatives like scallops or diced chicken breast are tasty options for variety. Olive oil can be replaced with avocado oil if you prefer a milder taste.

Serving suggestions

Pair this pasta with a crisp arugula salad dressed with lemon vinaigrette for contrast. Warm crusty bread or garlic bread works beautifully for sopping up leftover pesto sauce. A chilled glass of white wine like Pinot Grigio elevates this meal into a special occasion.

Serve this pasta immediately to preserve the vibrant pesto and tender shrimp. Leftovers reheat well with a splash of reserved pasta water.

Common Questions About Recipes

→ How do I keep pesto sauce from drying out?

Reserve some pasta cooking water when draining the noodles and mix it into the pesto. The starchy water helps maintain a smooth, moist consistency.

→ What’s the best way to cook shrimp for this dish?

Preheat a pan over medium-high heat and sear the shrimp for about 2 minutes per side until they turn opaque, without overcrowding the pan for even cooking.

→ Can I use gluten-free pasta options?

Absolutely, gluten-free pasta works well and pairs nicely with the fresh pesto and shrimp components.

→ Why add pine nuts to the pesto pasta?

Toasted pine nuts add a pleasant crunch and enhance the nutty flavor that complements the basil and cheese in the sauce.

→ How can I reheat leftovers without losing texture?

Reheat gently and add a little reserved cooking water and pesto to refresh the pasta, preventing it from drying out or becoming tough.

→ Are there any good variations to try with this dish?

Try swapping shrimp for chicken, scallops, or salmon, or add sautéed veggies like zucchini or asparagus to diversify flavors and textures.