Pasta W Pesto Shrimp
Transform your weeknight dinner into an irresistible gourmet experience with this Pasta with Pesto Shrimp recipe. This vibrant dish pairs perfectly al dente pasta with succulent shrimp sautéed in olive oil, then tosses them in a creamy, homemade basil pesto sauce bursting with fresh garlic, Parmesan cheese, and a touch of zesty lemon. The pesto's richness is balanced by the light, nutty crunch of pine nuts or walnuts and the optional kick of red pepper flakes. Quick and easy to make in just 30 minutes, this recipe is ideal for busy nights yet elegant enough for entertaining. Serve it with an extra sprinkle of Parmesan and fresh basil for a restaurant-quality finish that’s sure to impress! Keywords: pasta with pesto shrimp, basil pesto pasta, shrimp pasta recipe, quick dinner ideas, easy seafood recipes.
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., linguine, spaghetti, or penne)
- 1 lb Raw shrimp (peeled and deveined, tails optional)
- 3 tbsp Olive oil
- 2 cups Basil leaves (fresh)
- 2 units Garlic cloves (minced)
- 1 cup Parmesan cheese (grated)
- 0.25 cup Pine nuts or walnuts
- 1 unit Lemon (zested and juiced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional, for heat)
- 0.5 cup Pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
While the pasta cooks, make the pesto. In a food processor, combine basil leaves, minced garlic, Parmesan cheese, pine nuts, lemon zest, lemon juice, and 1/2 tsp of salt. Pulse until combined. With the processor running, drizzle in 2 tbsp of olive oil until the pesto reaches a smooth consistency. Taste and adjust seasoning if needed.
Pat the shrimp dry with paper towels and season with salt, black pepper, and red pepper flakes (if using).
In a large skillet over medium heat, heat 1 tbsp of olive oil. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove from skillet and set aside.
In the same skillet, lower the heat to medium and add the cooked pasta. Stir in the pesto and a splash of the reserved pasta cooking water to create a silky sauce. Add more water as needed to reach your desired consistency.
Return the cooked shrimp to the skillet and gently toss to coat everything in the pesto sauce.
Serve immediately, garnished with extra grated Parmesan cheese, a drizzle of olive oil, and additional fresh basil leaves, if desired.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 6513 mg | 283% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 6.4 g | ||
| Protein | 239.5 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3667 mg | 282% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3275 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
