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Home Ā» Food Ā» By Ingredient Ā» Seafood Ā» Shrimp Pesto Pasta

Shrimp Pesto Pasta

May 14, 2023 by Kimberly Killebrew Ā· No Comments

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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!Ā  Easy and quick to prepare and perfect for a busy weeknight or a no-fuss weekend, this dish is ready to serve in just 15 minutes!Ā 

shrimp pesto pasta recipe best easy fast Italian seafood

Shrimp is popular protein and a super versatile ingredient can that can be prepared in a variety of ways.Ā  And its mild flavor is such that many people who don’t care for fish or other seafood do enjoy shrimp.Ā  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.Ā  This Shrimp Pesto Pasta is no exception.

Shrimp and pesto are a classic and delicious combo that pair well together.Ā  You’ve got the herbaceous, savory flavor of the basil, the earthiness of the pine nuts and the rich, tangy, sharpness of the Parmesan that is complemented by the buttery, sweet flavor of the shrimp, creating a well-balanced and wonderfully flavorful dish.

If you are a fan of Italian food and shrimp, this Shrimp Pesto Pasta recipe is a sure winner!

shrimp pesto pasta recipe best easy fast Italian seafood

Can Shrimp Pesto Pasta Be Made Ahead of Time?

Yes!Ā  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.Ā  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!Ā  And there is no right or wrong answer to that, it is purely a matter of personal preference.Ā  Some people like to leave the tails on for the aesthetics: it looks fancier.Ā  But it’s also more practical if you’re making shrimp that has to be handled for dipping.Ā  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.Ā  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 best easy fast Italian seafood

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).Ā  Drain the pasta but reserve 1/2 cup of the pasta water.
  • While the pasta is cooking:Ā  Pat the shrimp dry with a paper towel and place them in a bowl.Ā  Add the onion and garlic powder, salt, and pepper and stir to combine.Ā  Heat the olive oil in a large skillet over medium high heat and add the shrimp and the minced garlic.Ā  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.Ā  Be careful not to over-cook the shrimp.Ā  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.Ā  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.Ā  Taste and add more salt if desired.
  • Top with the cooked shrimp, a few basil leaves for garnish, and serve immediately.

Enjoy!

shrimp pesto pasta recipe best easy fast Italian seafood

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 recipe best easy fast Italian seafood

Shrimp Pesto Pasta

Kimberly Killebrew
A delicious pairing of shrimp, pesto, and pasta, if you're a seafood and Italian food fan, this Shrimp Pesto Pasta is sure to be a total hit!
Print Recipe
5 from 2 votes
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Entree, Main Course
Cuisine Italian
Servings 4
Calories 459 kcal

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

Calories: 459kcal | Carbohydrates: 57g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 682mg | Potassium: 174mg | Fiber: 3g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg
Keyword Shrimp Pesto Pasta
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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