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!

5 from 3 votes

Prep Time 5

Cook Time 10

Total Time 15

Course Entree, Main Course

Cuisine Italian

Servings

Calories 459 kcal

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

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.

Keyword Shrimp Pesto Pasta

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