Shrimp pesto pasta is a restaurant-quality meal ready in just 30 minutes. This simple and quick Italian dinner is sure to become a family favorite. It's a perfect pasta dish to make with homemade basil pesto or store-bought pesto. The recipe uses basic everyday ingredients and is perfect for easy family meals.
30-minute dinner made with fresh ingredients
This recipe has no cream, no heavy cream, and no half-and-half. Yet, this shrimp pesto pasta is packed with flavor thanks to several simple yet flavorful ingredients. While the end product looks worthy of a restaurant-style presentation, there is nothing complicated about this recipe: it comes together fast, just in 30 minutes. Make it on busy weekdays or serve it when you have company over to impress your guests. My family can't get enough of this delicious Italian-style pasta - you can't go wrong with the best homemade basil pesto, shrimp seared with smoked paprika and minced garlic, and a handful of toasted pine nuts thrown in for a good measure! Like shrimp pasta? Don't miss this refreshing Shrimp Tomato Spinach Pasta in Garlic Butter Sauce or comforting Shrimp and Mushroom Pasta.
How to make basil pesto from scratch
Here is a simple recipe for my favorite version of homemade basil pesto. This amount of ingredients makes about 1 cup or 1.5 cups of basil pesto.
The ingredients for basil pesto
- 2 cups fresh basil leaves, packed
- ½ cup pine nuts toasted
- 4 garlic cloves
- ½ cup Parmesan or Romano cheese, freshly shredded
- ½ cup extra virgin olive oil
- ¼ cup mayonnaise
- salt and pepper to taste
The directions for making basil pesto
- Place all ingredients (except salt and pepper) in the food processor and blend for about 5 minutes or 10 minutes until you get the pesto-like sauce.
- You might have to work in batches.
- If low on basil, you can add spinach, arugula, or parsley.
- Add salt to taste.
Ingredients you need for shrimp pesto pasta
- Shrimp. I used large raw shrimp (peeled and deveined) - it works best in this recipe. Make sure to space out the shrimp in the skillet when searing. This will ensure that shrimp actually gets seared and not steamed. Also, watch the cooking times closely not to overcook the shrimp.
- Garlic is cooked together with shrimp and it adds a lot of flavor to shrimp pesto pasta.
- Freshly squeezed lemon juice is added to the shrimp for a pop of flavor.
- Seasonings include smoked paprika, salt, and pepper.
- Pasta. You can use any type of pasta you like: spaghetti, fettuccine, angel hair, or bucatini. You can also use short pasta, such as fusilli, farfalle (bow-tie pasta), or penne. I used pappardelle here because that's what I had available. Cook the pasta al dente for the best texture.
- Basil pesto. You can make your own or use your favorite brand. When buying pesto at the grocery store, I usually buy the refrigerated pesto, Buitoni brand. I also love the refrigerated basil pesto sold at Whole Foods.
- Pine nuts add amazing flavor to the pasta. I recommend briefly toasting them in the preheated oven at 350 F for just 5 minutes until lightly browned. They taste so much better when toasted! But watch them carefully, as these nuts can burn quickly.
The directions
- Prepare the shrimp by seasoning it with smoked, salt, and pepper. This recipe uses 1 lb raw shrimp (peeled and deveined) which usually equates to 16 or 20 count.
- Sear the shrimp with olive oil and minced garlic on medium-high heat for 2 or 3 minutes on each side. Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. When the shrimp is done, remove it to a plate.
- Cook the pasta in boiling water according to package instructions. That usually means 8 or 15 minutes. Drain.
- Make basil pesto from scratch or use a store-bought version.
- Add basil pesto to the same, now empty, pan you used to sear shrimp. Add cooked and drained pasta. Squeeze lemon juice over the pasta. Toss and reheat gently.
- Add cooked shrimp back to the skillet with pasta and top with toasted pine nuts for a beautiful presentation.
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