Go Back

Shrimp Pesto Pasta

This dish features tender shrimp cooked to a caramelized perfection, coated in a vibrant, herbaceous pesto. Tossed with al dente pasta, the dish balances richness and freshness, resulting in a glossy, flavorful plate with a satisfying texture. It’s a quick, comforting meal with a bright, aromatic finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (spaghetti or linguine) preferably al dente
  • 1 lb large shrimp peeled and deveined
  • 1/2 cup pesto homemade or store-bought
  • 2 tbsp olive oil good quality
  • 1 tbsp lemon juice freshly squeezed
  • 2 cloves garlic minced
  • optional Parmesan cheese grated, for serving

Equipment

  • Large Pot
  • Large skillet
  • Tongs
  • Slotted spoon
  • Measuring jug

Method
 

  1. Bring a large pot of salted water to a rolling boil and add the pasta. Cook until just al dente, about 1-2 minutes less than package instructions. Reserve 1 cup of pasta water, then drain and set aside.
  2. While the pasta cooks, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the shrimp in a single layer. Cook for about 2 minutes, then flip and cook for another 1-2 minutes until pink and opaque. Remove the shrimp and set aside.
  3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant—listen for a gentle sizzle and smell the warm aroma. Pour in the lemon juice and stir to combine.
  4. Add the pesto to the skillet and warm it gently over low heat, stirring constantly to prevent burning and preserve its vibrant flavor. If it thickens too much, stir in a splash of reserved pasta water to loosen it up.
  5. Toss the drained pasta into the skillet with the warmed pesto, stirring well to coat every strand evenly. Add the cooked shrimp back into the pan and gently toss everything together.
  6. Check the sauce consistency—if it’s too thick, add a bit more of the reserved pasta water to achieve a silky, glossy coating. Taste and adjust with more lemon juice, salt, or pepper if needed.
  7. Remove from heat and let rest for a minute. Serve hot, garnished with freshly grated Parmesan and chopped herbs if desired.

Notes

For extra brightness, add more lemon juice or fresh basil just before serving. Toasted pine nuts can add a crunchy contrast if desired.