Shrimp Pesto Pasta Dish

This shrimp pesto pasta brings together juicy shrimp with fresh basil and garlic in a vibrant homemade pesto sauce. It’s light, flavorful, and perfect for a quick summer dinner that still impresses. The dish comes together in less than 30 minutes, making it ideal for busy weeknights or casual gatherings.

I first made this during a warm evening when I wanted something light but satisfying. Since then it has become one of those easy recipes I turn to when I want a crowd pleaser that feels special without a fuss.

Ingredients

• Fresh basil leaves: packed with flavor and the star of the pesto, choose bright green and fragrant bunches
• Garlic cloves: essential for aromatic depth, fresh cloves deliver the best bite
• Parmesan cheese: adds savory richness real Parmesan blocks or wedges bring superior flavor compared to pregrated options
• Pine nuts: provide a subtly sweet crunch toast them lightly to enhance their nuttiness
• Olive oil: gives the pesto a smooth, fruity body extra virgin is best for flavor but use your favorite good quality oil
• Shrimp: peeled and deveined, fresh or thawed frozen shrimp work well opt for medium sized for easy cooking and balanced texture
• Canola oil: used for searing the shrimp as it has a high smoke point and neutral flavor
• Salt and black pepper: fundamental seasoning
• Pasta: any favorite type works, linguine or spaghetti shine in this dish for glutenfree options, use your preferred brand
• Cooking water: reserved from the pasta it contains starch that blends the sauce beautifully
• Shaved Parmesan and pine nuts for topping: adds a final fresh and crunchy touch, enhancing texture and presentation

Instructions

Sauté the Aromatics and Blend the Pesto:

In a food processor add about half the olive oil. Add basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt. Pour the remaining olive oil over the top. Pulse several times to start blending. Scrape down the sides and pulse again. Repeat until you have a smooth, well combined sauce. Set the pesto aside until ready to mix with pasta.

Cook the Pasta and Reserve Cooking Water:

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Before draining, scoop out about one cup of the cooking water and set it aside. This starchy water will help keep the pesto sauce silky when combined with pasta.

Prepare and Sear the Shrimp:

While pasta cooks, toss shrimp in a mixing bowl with salt, black pepper, pressed garlic cloves, and grated Parmesan cheese. Preheat a large pan over medium high heat for a few minutes until hot, then add canola oil. Sear shrimp for approximately two minutes on each side until opaque and just cooked through. Avoid overcrowding the pan to get a good sear. Remove shrimp promptly to avoid overcooking.

Combine Pasta with Pesto and Cooking Water:

Place cooked pasta in a large bowl. Add the pesto and slowly pour in about half to two thirds of the reserved cooking water. Toss gently but thoroughly so the pesto coats the pasta evenly and the cooking water keeps the sauce moist and glossy.

Serve with Shrimp and Garnishes:

Either toss the cooked shrimp with the pasta or serve the pasta plated and place shrimp on top. Garnish with shaved Parmesan cheese and toasted pine nuts for added flavor and texture. Serve immediately for the best taste and appearance.

Basil is my favorite ingredient here because it truly transforms simple noodles into a vibrant dish with its fresh aroma. I remember making this for a family picnic and watching everyone go back for seconds, delighted by how light yet satisfying it was.

Storage Tips

Store leftover shrimp pesto pasta in an airtight container in the refrigerator for up to two days. Because the pasta tends to soak up the sauce, save some extra pesto and cooking water before storing. When reheating, add a splash of reserved cooking water and a bit of pesto to awaken the flavors and prevent dryness. Reheat gently on the stovetop or microwave until just warmed through to avoid tough shrimp.

Ingredient Substitutions

Swap pine nuts for walnuts or almonds if pine nuts are pricey or unavailable, toasting them yields the best nutty flavor. Use any pasta shape you love or keep it glutenfree with rice or corn based noodles. Chicken, scallops, or salmon are great alternative proteins if shrimp is not your favorite, and the same pesto sauce works beautifully for all.

Serving Suggestions

Pair this pasta dish with a simple green salad dressed in lemon vinaigrette to balance the richness. Crusty bread is perfect for mopping up any extra pesto sauce. A chilled glass of white wine or sparkling water with a splash of lemon complements the fresh flavors wonderfully.

Serve immediately for the best taste and appearance. Enjoy the bright basil forward pesto with juicy seared shrimp.

Common Questions

→ How do I keep pesto sauce from drying out?

Saving some pasta cooking water and stirring it into the pesto helps maintain a smooth and moist sauce texture.

→ What is the best way to cook shrimp for this dish?

Preheat a pan and sear the shrimp quickly on each side until opaque, about 2 minutes, to keep them tender and flavorful.

→ Can I use gluten-free pasta here?

Yes, gluten-free pasta works well with this dish and pairs nicely with the bright pesto and shrimp.

→ Why toast pine nuts before adding?

Toasting enhances their nuttiness and adds a crunchy texture to complement the creamy sauce.

→ How should I reheat leftovers without drying out the pasta?

Warm leftovers gently, adding reserved cooking water and a bit of pesto to restore moisture and flavor.