Shrimp Pesto Pasta
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A delicious pairing of shrimp, pesto, and pasta, if you’re a seafood and Italian food fan, this Shrimp Pesto Pasta recipe is sure to be a total hit! Easy and quick to prepare and perfect for a busy weeknight or a no-fuss weekend, this dish is ready to serve in just 20 minutes!
For another lightning fast and delicious shrimp and pasta dish be sure to check out my Lemon Garlic Shrimp Scampi!
Shrimp is popular protein and a super versatile ingredient can that can be prepared in a variety of ways. And its mild flavor is such that many people who don’t care for fish or other seafood do enjoy shrimp. Its tender and juicy texture pairs especially well with the al dente texture of pasta and makes a great companion to many different pasta dishes. This Shrimp Pesto Pasta is no exception.
Shrimp and pesto have long been a classic pairing: You’ve got the savory flavor of basil, the earthiness of pine nuts, and the rich, tangy, sharpness of the Parmesan that is complemented by the buttery, sweet flavor of the shrimp. It’s a well-balanced and utterly perfect flavor combination.
If you are a fan of Italian food and shrimp, this Shrimp Pesto Pasta recipe is a sure winner!
Can Shrimp Pesto Pasta Be Made Ahead of Time?
Yes! However, in order to avoid the risk of over-cooking the shrimp by reheating it for too long, you’re safest best is to make the pesto pasta part in advance and then just quickly fry up the shrimp – it only takes a couple of minutes – when you’re ready to serve it. If the pasta is a bit dry when you reheat it, stir in a little olive oil.
Can You Freeze Shrimp Pesto Pasta?
Yes you can, just be careful when reheating that you don’t over-cook the shrimp.
Should You Remove the Tail on Shrimp?
That’s a question that can result in a heated debate! And there is no right or wrong answer to that, it is purely a matter of personal preference. Some people like to leave the tails on for the aesthetics: it looks fancier. But it’s also more practical if you’re making shrimp that has to be handled for dipping. Others prefer to remove the tails out of practicality: you don’t have take the extra step of removing it when you’re eating it in, say, a pasta dish like this one. In making a dish where the shrimp is incorporated, like a pasta dish, whether you prefer a more “gourmet” and fancy look and leave the tails on, or you prefer a no-fuss approach to eating it and you choose to remove them, either way is a perfectly acceptable way to serve them.
Shrimp Pesto Pasta Recipe
This dish is easy to prepare and is ready to serve in less than 15 minutes!
- Cook the pasta in well salted water until al dente (around 7-8 minutes). Drain the pasta but reserve 1/2 cup of the pasta water.
- While the pasta is cooking: Pat the shrimp dry with a paper towel and place them in a bowl. Add the onion and garlic powder, salt, and pepper and stir to combine. Heat the olive oil in a large skillet over medium high heat and add the shrimp and the minced garlic. Cook the shrimp on each side for 1-2 minutes until the shrimp are opaque and cooked through, adding the lemon zest towards the end. Be careful not to over-cook the shrimp. Remove and set aside.
- Add the hot pasta, the pesto, a squeeze of lemon juice, and about 1/3 cup of the reserved pasta water. Use tongs to toss the pasta until well combined and the sauce takes on a creamy texture, adding a little more of the pasta water if needed. Taste and add more salt if desired.
- Top with the cooked shrimp, a few basil leaves for garnish, and serve immediately.
Enjoy!
For more delicious seafood dishes be sure to try our:
- Shrimp Curry
- Seafood Paella
- Fish and Chips
- New England Clam Chowder
- Teriyaki Salmon
- Classic Fish Cakes
- Jambalaya
- Lemon Garlic Shrimp Scampi
- Asian Style Grilled Fish Tacos
- Grilled Salmon with Peach Salsa
- Sicilian Style Grilled Tuna Steaks
- Squid Ink Paella
- Pecan Crusted Salmon with Bacon Fat Maple Glaze
- Trout Almondine
Shrimp Pesto Pasta
Ingredients
- 10 ounces uncooked spaghetti, fettuccine, or angel hair pasta
- 1 tablespoon olive oil
- 1 pound large shrimp , deveined (remove or leave the tails on according to preference), if frozen thaw completely
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cloves garlic
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- squeeze of fresh lemon juice
- 2/3 cup basil pesto
- basil leaves , for garnish
Instructions
- Cook the pasta in generously salted water until al dente (around 7-8 minutes). Drain the pasta but first reserve 1/2 cup of the pasta water.
- While the pasta is cooking: Pat the shrimp dry with a paper towel and place them in a bowl. Add the onion and garlic powder, salt, and pepper and stir to combine. Heat the olive oil in a large skillet over medium high heat and add the shrimp and the minced garlic. Cook the shrimp on each side for 1-2 minutes until the shrimp are opaque and cooked through, adding the lemon zest towards the end. Be careful not to over-cook the shrimp. Remove and set aside.
- Add the hot pasta, the pesto, a squeeze of lemon juice, and about 1/3 cup of the reserved pasta water. Use tongs to toss the pasta until well combined and the sauce takes on a creamy texture, adding a little more of the pasta water if needed. Taste and add more salt if desired. Top with the cooked shrimp, a few basil leaves for garnish, and serve immediately.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
