Quick & Easy Shrimp Pesto Pasta: Your Go-To 20-Minute Weeknight Dinner
Prepare to fall in love with this incredibly simple yet extraordinarily flavorful **Shrimp Pesto Pasta**. This dish is a celebration of fresh ingredients and quick cooking, bringing together tender, plump shrimp, delicate angel hair pasta, and a rich, aromatic pesto sauce, all brought to perfection with a touch of heavy cream and savory Parmesan cheese. What makes it truly remarkable is how swiftly it comes to life – a satisfying, restaurant-quality meal ready in under 20 minutes right on your stovetop. It’s the perfect solution for busy weeknights when you crave something special without spending hours in the kitchen.
Why This Shrimp Pesto Pasta Recipe is a Must-Try
If you’re constantly on the hunt for a satisfying, hearty meal that doesn’t demand endless hours in the kitchen, then this **Shrimp Pesto Pasta** is about to become your new favorite. The magic of this dish lies in its simplicity and speed. You’ll spend mere minutes actively cooking: boiling your pasta, quickly sautéing succulent shrimp until they’re perfectly pink, then combining everything in a single pot with a luscious mixture of heavy cream, aromatic pesto, and freshly grated Parmesan cheese. It’s an effortless process that yields incredibly impressive results, making it an ideal choice for a stress-free weeknight dinner or even a casual weekend lunch.
Beyond its rapid preparation, one of the greatest beauties of a dish like shrimp pasta is its incredible versatility. This recipe serves as a fantastic foundation, leaving ample room for your culinary creativity to shine. Feel free to experiment with your favorite pasta shapes – while angel hair is delightful for its delicate texture, spaghetti, linguine, or even a short pasta can work wonderfully. Want to boost the nutritional value? Incorporate some vibrant vegetables like cherry tomatoes, spinach, or asparagus. And for those who love to elevate their flavors, consider making a homemade pesto sauce from scratch instead of relying on the store-bought variety. The possibilities are truly endless, allowing you to tailor this meal perfectly to your taste and what you have on hand. Get creative and make it uniquely yours!
Key Ingredients for Flavorful Shrimp Pesto Pasta
Gathering your ingredients is the first step to creating this delectable meal. For precise measurements, the full list, and detailed instructions, be sure to check out the printable recipe card located at the very end of this post. Here’s a quick overview of what you’ll need to create this simple yet elegant dish, along with some helpful tips:
Ingredient Spotlight: Tips & Swaps
- SHRIMP: For this recipe, you’ll need 1 pound of jumbo shrimp. It’s crucial they are peeled, deveined, and have their tails removed for the best eating experience. If you’re starting with frozen shrimp, ensure they are completely thawed before you begin cooking. This ensures even cooking and prevents the shrimp from becoming rubbery. We strongly advise against using precooked shrimp for this recipe, as they tend to overcook and lose their tender texture when reheated in the sauce. Fresh or raw frozen shrimp will yield the most succulent results.
- PASTA: Our preferred choice for this delightful dish is angel hair pasta, known for its delicate strands that beautifully absorb the rich pesto sauce. However, this recipe is highly adaptable. You can easily substitute with other long pasta varieties like spaghetti, linguine, or fettuccine. For those who prefer a different mouthfeel or want a more spoon-friendly dish, feel free to opt for short noodles such as penne, rotini, or farfalle. If you’re looking for a gluten-free option, any good quality gluten-free pasta will work perfectly here. Remember to cook all pasta to an al dente consistency for the best texture.
- PESTO: The heart of this dish’s flavor comes from the pesto. You have the flexibility to use either high-quality jarred pesto for ultimate convenience or craft your own homemade fresh basil pesto. Making pesto from scratch is surprisingly quick, taking only about 10 minutes to blitz together in a food processor, and offers a vibrant, unparalleled freshness. Homemade pesto also allows you to customize the ingredients, perhaps trying different nuts like walnuts or pine nuts, or varying the cheese.
- HEAVY CREAM: Heavy whipping cream is key to achieving that wonderfully rich and creamy texture in our sauce. It helps to bind the pesto and Parmesan, creating a luxurious mouthfeel. If you’re looking for a slightly lighter alternative, half-and-half can be used, though the sauce will be less rich. For a dairy-free option, a plant-based cream alternative could work, or you could opt for a non-creamy pesto pasta by using a splash of reserved pasta water to emulsify the sauce instead.
- PARMESAN CHEESE: Freshly grated Parmesan cheese adds a vital salty, umami depth to the sauce. While pre-grated cheese is convenient, freshly grated Parmesan will melt more smoothly and offer a superior flavor and texture. For an even bolder flavor, consider using Pecorino Romano cheese.
- OLIVE OIL, GARLIC SALT & BLACK PEPPER: These foundational ingredients are essential for seasoning the shrimp and building a layer of flavor. Use a good quality extra virgin olive oil for sautéing. Garlic salt provides an easy two-in-one seasoning, but you can also use regular salt and a clove or two of minced fresh garlic. Freshly ground black pepper always enhances the overall taste.
Step-by-Step: How to Make Shrimp Pesto Pasta
These step-by-step photos and instructions are here to help you visualize how to make this recipe perfectly. For a comprehensive, printable version of this recipe, complete with exact measurements and instructions, scroll down to the Jump to Recipe section at the bottom of the page.
- Cook the Pasta: Begin by cooking your chosen pasta according to the package directions, ensuring it’s cooked to an al dente consistency. Al dente pasta holds up best in the sauce and offers a pleasant bite. Make sure to generously salt your pasta water – it’s your first opportunity to season the pasta itself! Once cooked, drain the pasta, but remember to reserve about ½ cup of the starchy pasta water before discarding the rest. This liquid is a secret weapon for achieving a perfectly smooth and emulsified sauce.
- Prepare Your Skillet: While the pasta is cooking, heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. You want the pan to be sufficiently hot to get a nice sear on the shrimp without overcooking them.
- Sauté the Shrimp: Add the peeled, deveined, and tail-removed shrimp to the hot oil in the skillet. Sprinkle them evenly with garlic salt and black pepper. Cook the shrimp for only 2-3 minutes per side. Shrimp cook very quickly; they are done when they turn pink, opaque, and curl into a C-shape. Be careful not to overcrowd the pan, as this can steam the shrimp instead of searing them. If necessary, cook the shrimp in two batches. Overcooked shrimp become tough and rubbery, so keep a close eye on them!
- Combine in a Pot: Once the pasta is done cooking and drained, transfer it to a deep-sided pot, such as a large Dutch oven or a spacious saucepan. This will provide ample room for tossing and mixing all the ingredients without spills.
- Finish the Sauce: To the pasta in the pot, add the cooked shrimp, a generous amount of fresh or jarred pesto, the grated Parmesan cheese, and the heavy cream. Place the pot back on medium-high heat, stirring gently but continuously, just until everything is heated through and the sauce coats the pasta beautifully. If the sauce seems too thick, gradually add some of that reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. This starchy water helps to create a silky, cohesive sauce. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Success
To keep your leftovers delicious, store any cooled shrimp pesto pasta in an airtight container and refrigerate it for up to 3-4 days. When you’re ready to enjoy it again, reheat it gently on the stovetop over low heat. If the sauce has thickened too much or seems dry, add a splash of heavy cream, milk, or even a little water to loosen it back up and restore its creamy texture. Avoid high heat, as it can cause the sauce to separate or the shrimp to become rubbery.
While it’s generally best to thaw frozen shrimp before cooking for even results, if you’re in a pinch, you can cook them from frozen. However, expect them to release more water into the pan, which can hinder a good sear, and they might take a minute or two longer to cook through. It’s always recommended to thaw first to ensure the best texture and flavor.
If your sauce is too thick, gradually add some of the reserved pasta water, one tablespoon at a time, while stirring over low heat until it reaches your desired consistency. The starch in the pasta water helps emulsify the sauce. If it’s too thin, you can continue to simmer it gently for a minute or two to reduce slightly, or add a tiny bit more Parmesan cheese, which can help thicken it.
Expert Tips for the Perfect Shrimp Pesto Pasta:
- Don’t Overcook the Shrimp: This is perhaps the most crucial tip! Shrimp cook very quickly, usually turning opaque pink and curling into a C-shape within 2-3 minutes per side. Overcooking will make them tough and rubbery. Remove them from the heat as soon as they’re done.
- Cook Pasta Al Dente: Always cook your pasta to a firm, al dente texture. It will continue to cook slightly when tossed with the hot sauce, and al dente pasta provides the best mouthfeel.
- Save That Pasta Water: Never underestimate the power of starchy pasta water! It’s your best friend for loosening the sauce, helping it emulsify, and achieving a beautifully smooth, creamy consistency without adding extra cream or fat.
- Freshly Grate Parmesan: While pre-grated Parmesan is convenient, freshly grated Parmesan cheese melts better and offers a significantly superior flavor and texture to the sauce. It’s worth the extra minute!
- Warm Pesto Slightly: If using jarred pesto straight from the fridge, consider letting it come to room temperature or gently warming it in the pan for a minute before adding the cream and cheese. This helps it blend more smoothly into the sauce.
Serving Suggestions for Your Shrimp Pesto Pasta
This **Shrimp Pesto Pasta** is a complete meal in itself, but a few complementary sides can elevate your dining experience even further. We highly recommend serving it with a side of warm, crusty bread or garlic bread. It’s perfect for soaking up every last bit of that delicious, herby pesto and creamy sauce. A light and fresh leafy salad, perhaps with a simple lemon vinaigrette, makes another excellent contrast, adding a refreshing crunch to balance the richness of the pasta. For an extra pop of color and flavor, optionally garnish each serving with vibrant halved cherry tomatoes or a sprinkle of fresh basil leaves.
If you’re looking to make this an even heartier meal or sneak in more vegetables, there are plenty of delicious additions you can incorporate. Consider tossing in some quartered asparagus spears, thinly sliced mushrooms, or even some fresh spinach or sun-dried tomatoes. To ensure vegetables are perfectly cooked and integrated, be sure to sauté them briefly in the skillet after the shrimp (or in a separate pan) or roast them until tender before mixing them into the pasta. This ensures they maintain their texture and don’t water down the sauce. A squeeze of fresh lemon juice just before serving can also brighten all the flavors beautifully. For wine pairings, a crisp white wine like a Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay would complement the seafood and pesto wonderfully.
More Delightful Seafood & Pesto Recipes to Explore
- Classic Shrimp Pasta
- Elegant Scallop Pasta
- Garlic Butter Shrimp Scampi Pasta
- Luxurious Lobster Mac and Cheese
- Homemade Sun Dried Tomato Pesto
- Simple & Flavorful Pesto Pasta
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Shrimp Pesto Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ pound angel hair pasta
- 3 Tablespoons olive oil
- 1 pound jumbo shrimp peeled, deveined, tails removed
- 1 Tablespoon garlic salt
- ½ Tablespoon black pepper
- ¼ cup pesto fresh or jarred
- 3 Tablespoons grated parmesan
- 3 Tablespoons heavy whipping cream
- sliced cherry tomatoes optional as garnish
Things You’ll Need
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Large heavy bottomed skillet
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Vinyl gloves
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Dutch oven or large pot
Before You Begin
- Start cooking the pasta first, then cook the shrimp. Shrimp only takes a few minutes to cook, so you can do that while your pasta is cooking to optimize your time.
- We prefer to use angel hair pasta for its delicate texture, but you can certainly use other long pastas like spaghetti, linguine, fettuccine, or even opt for a short noodle if desired, such as penne or rotini.
- Always allow frozen shrimp to thaw completely before you begin cooking to ensure even cooking and prevent a rubbery texture. I would not recommend using precooked shrimp for this recipe, as they tend to overcook when reheated.
- Don’t forget to reserve about ½ cup of the starchy pasta water before draining your pasta. This will be invaluable for achieving the perfect sauce consistency!
Instructions
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Cook pasta according to al dente instructions on the box. Remember to generously salt your pasta water for flavor, and reserve about ½ cup of this starchy water before draining the pasta.
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Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.
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Add the thawed, peeled, deveined, and tail-removed shrimp to the hot oil in the skillet. Sprinkle with garlic salt and black pepper. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.
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When pasta is done cooking, drain it (after reserving pasta water) and transfer it to a deep-sided pot (such as a Dutch oven or large saucepan) for easy mixing.
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Add the cooked shrimp, pesto, grated Parmesan cheese, and heavy cream to the pasta in the pot. Heat over medium-high heat, stirring gently, just until everything is heated through and the sauce coats the pasta evenly. If the sauce is too thick, gradually stir in some of the reserved pasta water until you reach your desired consistency. Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.