Shrimp Pesto Pasta
This shrimp pesto pasta brings together juicy, garlicky seared shrimp and a vibrant basil pesto sauce tossed through perfectly cooked linguine. Ready in just 25 minutes with minimal cleanup, it's an impressive yet effortless weeknight dinner that tastes like something straight from an Italian trattoria.
Equipment
- Large pot For boiling pasta
- Large stainless steel or cast iron skillet 12-inch recommended
- Colander or strainer For draining pasta and thawing shrimp
- Ladle or heatproof measuring cup For reserving pasta cooking water
- Tongs For flipping shrimp and tossing pasta
- Wooden spoon or silicone spatula For stirring the sauce
- Cutting board and sharp knife For prepping garlic and garnishes
- Garlic press or mincer (optional) For mincing garlic quickly
- Microplane or box grater For freshly grating Parmesan cheese
Ingredients
For the Pasta
- 12 oz linguine or spaghetti 340g; or any long pasta shape
- salt for pasta water, generous amount
For the Shrimp
- 1 lb large raw shrimp, peeled and deveined 450g; tails removed recommended; thawed if frozen
- 2 tbsp extra virgin olive oil for searing the shrimp
- 4 garlic cloves minced
- 1/2 tsp red pepper flakes optional; add for heat
- salt and black pepper to taste, for seasoning shrimp
For the Sauce
- 1/2 cup basil pesto 120g; store-bought or homemade
- 1 tbsp extra virgin olive oil for building the sauce
- 1/2 cup reserved pasta cooking water 120ml; plus more as needed
- 1 tbsp lemon juice freshly squeezed; from about half a lemon
- 1/2 cup Parmesan cheese 50g; freshly grated; plus more for serving
For Garnish
- fresh basil leaves for serving
- cherry tomatoes optional; halved
- pine nuts optional; lightly toasted
Instructions
- If frozen, thaw shrimp under cold running water for 5–7 minutes, then peel, devein, and pat completely dry with paper towels. Season both sides with salt and black pepper.
- Bring a large pot of generously salted water to a boil, then cook the linguine until just al dente (1 minute less than package directions). Before draining, reserve at least 1 cup of pasta water, then drain without rinsing.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then sauté the garlic and red pepper flakes for 30 seconds. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque, then remove to a plate.
- Reduce heat to medium-low and add the remaining 1 tablespoon olive oil to the skillet. Stir in the pesto, 1/4 cup of the reserved pasta water, and lemon juice until a smooth, loose sauce forms.
- Add the drained pasta to the skillet and toss with tongs until evenly coated, adding more pasta water a tablespoon at a time if needed. Stir in the Parmesan and toss until melted and creamy.
- Return the shrimp to the skillet and fold gently through the pasta for about 1 minute to rewarm. Serve immediately topped with fresh basil, cherry tomatoes, toasted pine nuts, and extra Parmesan.
Notes
- Pat shrimp completely dry before cooking — this is the key to a golden sear rather than steamed, watery shrimp.
- Don't overcook the shrimp. They're done when pink and in a loose "C" shape. A tight "O" curl means overcooked.
- Always reserve pasta water before draining — the starchy liquid is what makes the pesto sauce silky and cohesive.
- Warm pesto gently over medium-low heat only. High heat dulls its color and fresh basil flavor.
- Use freshly grated Parmesan from a block for best melting results. Pre-shredded cheese contains anti-caking agents that prevent smooth incorporation.
- For a creamy version, stir 3–4 tablespoons of heavy cream or cream cheese into the pesto sauce before adding the pasta.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. This dish does not freeze well.
- To reheat: warm in a skillet over medium-low with a splash of water or broth, tossing gently until heated through.
- Swap the shrimp for scallops, grilled chicken, or salmon for equally delicious results.
- For a dairy-free version, use a vegan pesto and skip the Parmesan, finishing with extra olive oil and lemon juice instead.
Nutrition
Serving: 1ServingCalories: 540kcalCarbohydrates: 52gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 195mgSodium: 720mgPotassium: 380mgFiber: 3gSugar: 2gVitamin A: 12IUVitamin C: 8mgCalcium: 18mgIron: 15mg
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