Pesto shrimp pasta is a quick and tasty dish that combines pasta with juicy shrimp and rich, flavorful pesto. It’s colorful and looks pretty on your plate!
I love how the pesto gives it a fresh twist. It’s perfect for a cozy dinner or impressing friends, and it only takes about 30 minutes to whip up. Easy peasy!
Key Ingredients & Substitutions
Pasta: I usually opt for spaghetti or linguine, but feel free to use any pasta shape you enjoy, like fettuccine, farfalle, or even gluten-free options!
Shrimp: Large shrimp are best for this dish, as they hold up well. If shrimp isn’t your thing, try substituting with chicken or a plant-based protein like tofu or chickpeas.
Pesto: Fresh basil pesto makes this dish pop! If you can’t find it, jarred pesto works great too. You can also make a green sauce with spinach, kale, or sun-dried tomatoes for a twist.
Parmesan Cheese: The cheese adds a nice creaminess. If you’re dairy-free, use nutritional yeast for a cheesy flavor or vegan cheese alternatives.
Lemon Juice: I love adding lemon juice for brightness, but if you’re out, a splash of vinegar gives a similar effect!
How Do I Cook Perfect Shrimp?
Cooking shrimp just right is key to keeping them juicy and tender. Here’s how to get it done:
- Start by heating a pan with olive oil over medium-high heat. This ensures even cooking right from the start.
- Season the shrimp with salt and pepper just before adding them to the pan.
- Cook them for about 2-3 minutes on each side. They’re done when they turn pink and opaque.
- Take them out of the pan promptly to prevent overcooking; shrimp can become rubbery if left too long.
Don’t rush; the goal is to keep them tender and flavorful!
How to Make Pesto Shrimp Pasta!
Ingredients You’ll Need:
For the Pasta:
- 12 oz spaghetti or linguine pasta
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
For the Sauce:
- 3/4 cup basil pesto (store-bought or homemade)
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 tbsp lemon juice (optional)
- Red pepper flakes (optional, for a bit of heat)
For Garnish:
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This delicious pesto shrimp pasta takes around 30 minutes to prepare. It includes about 10 minutes of prep and around 20 minutes of cooking time. Perfect for a quick weeknight dinner or a casual get-together!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once the water’s bubbling, cook the pasta according to the package directions until it’s al dente (firm to the bite). When it’s done, drain the pasta but save about 1/2 cup of the pasta water for later.
2. Cooking the Shrimp:
While your pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Making the Sauce:
In the same skillet, add the other tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant, but be careful not to burn it! Now, lower the heat to medium and add the drained pasta to the skillet. Stir in the pesto, making sure to toss the pasta so it’s well-coated.
4. Combine Everything:
Next, add the cooked shrimp back into the skillet with the pasta. Toss everything together gently to combine. If the mixture seems a little dry, add some of the reserved pasta water a little at a time until you achieve your desired consistency.
5. Final Touches:
Stir in the grated Parmesan cheese and the lemon juice if you’re using it. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes for a little kick if you like.
6. Serve and Enjoy:
Divide the pesto shrimp pasta among your plates or bowls. Sprinkle extra Parmesan cheese on top and garnish with fresh basil leaves if desired. Serve immediately and enjoy this vibrant, flavorful dish!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the refrigerator or place them in a sealed bag and submerge in cold water for about 30 minutes. Pat them dry with paper towels before seasoning.
How Can I Make This Recipe Lighter?
If you’re looking to lighten it up, consider using whole wheat pasta or a lower-calorie pasta alternative. You can also reduce the amount of pesto and add a splash of vegetable broth or extra veggies for added volume without too many calories.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a bit of olive oil or a splash of water to help loosen the sauce if it gets too thick.
Can I Make This Dish Vegetarian?
Definitely! Simply substitute the shrimp with sautéed vegetables like zucchini, bell peppers, or mushrooms. You can also use chickpeas for added protein. Just follow the same cooking instructions to combine them with the pasta and pesto!
