Imagine twirling tender shrimp-infused pasta coated in vibrant green basil pesto, accented with bursts of juicy cherry tomatoes and salty Parmesan. This Shrimp Pesto Pasta delivers a harmonious blend of fresh flavors and textures, making it a satisfying meal for any night of the week.
The al dente spaghetti or linguine provides the perfect vessel for the rich pesto and succulent shrimp, ensuring each bite is packed with delight. Whether you use store-bought or homemade pesto, this dish comes together quickly without sacrificing taste or presentation.
- A quick and flavorful dinner incorporating fresh basil pesto and succulent shrimp.
- Simple ingredients that come together easily for a restaurant-quality dish at home.
- Customizable with optional cherry tomatoes for added color and freshness.
Ingredients
- Spaghetti or Linguine (12 oz): Long pasta strands that hold pesto sauce beautifully and cook to a perfect al dente texture.
- Shrimp (1 lb, peeled and deveined): Fresh shrimp offer a tender, slightly sweet protein that pairs perfectly with basil pesto.
- Olive Oil (2 tbsp): Used to sauté shrimp, adding flavor and helping cook them evenly without drying out.
- Basil Pesto (1/2 cup): A fragrant blend of fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese to coat the pasta.
- Parmesan Cheese (1/4 cup, grated): Adds a nutty saltiness that enhances the flavors and adds a creamy finish.
- Cherry Tomatoes (1/4 cup, halved, optional): Adds a juicy pop of sweetness and vibrant color for contrast.
Instructions
- Cook Pasta to Al Dente
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Bring a large pot of salted water to a boil, then cook spaghetti or linguine according to package instructions. Cooking pasta al dente ensures a firm bite, which provides ideal texture when tossed with sauce.
- Sauté the Shrimp
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Heat olive oil in a large skillet over medium heat. Add peeled and deveined shrimp, cooking until they turn pink and opaque, about 2–3 minutes per side. Properly sautéing preserves tenderness and brings out their natural sweetness.
- Combine Pasta, Pesto, and Shrimp
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Drain the cooked pasta and return it to the pot or a large bowl. Add basil pesto and carefully fold in the cooked shrimp. The warm pasta helps the pesto coat each strand evenly, infusing every bite with flavor.
- Add Cherry Tomatoes and Parmesan
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Fold in halved cherry tomatoes if using, providing a refreshing burst of color and acidity. Sprinkle grated Parmesan cheese on top to enhance richness and balance the brightness of the basil pesto.
- Serve Immediately
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Plate your shrimp pesto pasta while warm to enjoy the fullest flavor and texture. Garnish with extra Parmesan or fresh basil leaves if desired for a beautiful presentation.
- Do not overcook the shrimp to avoid rubbery texture; they cook quickly and finish cooking off the heat.
- If your pesto is very thick, loosen it with a tablespoon of reserved pasta water before tossing.
- Fresh basil pesto can be substituted with a high-quality store-bought version for convenience.
Storage Tips
Store leftover shrimp pesto pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave with a splash of water to loosen the sauce.
Serving Suggestions
Pair this dish with a crisp green salad or roasted vegetables to round out your meal. A chilled glass of white wine complements the fresh basil and shrimp flavors beautifully.
- Choose wild-caught or fresh shrimp for optimal flavor and texture.
- Homemade pesto with fresh basil, toasted pine nuts, and good Parmesan elevates the taste remarkably.
- Reserve some pasta water when draining to adjust sauce consistency if needed.
FAQs
- Can I use frozen shrimp for this dish?
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Yes, frozen shrimp work well—just thaw completely and pat dry before cooking to avoid extra moisture.
- How do I make homemade basil pesto?
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Blend fresh basil leaves, garlic, pine nuts, Parmesan, olive oil, and a pinch of salt until smooth for classic pesto.
- What pasta types work best with pesto?
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Long pasta like spaghetti or linguine works wonderfully, as do short shapes like penne or fusilli for holding sauce.
- Can I prepare this dish vegan or vegetarian?
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Replace shrimp with sautéed mushrooms or roasted vegetables and use vegan pesto and cheese alternatives.
- How do I prevent pesto from turning brown?
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Adding lemon juice or storing it covered in olive oil helps preserve the vibrant green color.
- Is it necessary to add Parmesan cheese?
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While Parmesan adds umami and richness, you can omit it or use vegan cheese if preferred.
Shrimp Pesto Pasta
Equipment
- 1 skillet for sautéing shrimp
- 1 pot for boiling pasta
Ingredients
- 12 oz spaghetti or linguine
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 1/2 cup basil pesto store-bought or homemade
- 1/4 cup grated Parmesan cheese
- 1/4 cup cherry tomatoes halved (optional)
Instructions
- Cook pasta according to package directions until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat and sauté shrimp until they turn pink and are cooked through.
- Combine the cooked pasta with basil pesto, shrimp, and cherry tomatoes if using. Toss everything gently to coat.
- Garnish with grated Parmesan cheese and serve immediately.
Notes
- Use fresh basil pesto for best flavor.
- Cherry tomatoes add a fresh, sweet contrast but are optional.
- Store leftovers in an airtight container in the fridge for up to 2 days.
