Shrimp Pesto Pasta Delight

Shrimp Pesto Pasta is a delightfully light dish that balances fresh basil and garlic in a vibrant homemade pesto sauce paired with tender sautéed shrimp. This meal comes together in under thirty minutes and is perfect for a quick summer dinner when you want something fresh, flavorful, and impressive but easy to prepare.

I first made this on a warm evening when I wanted a dish that felt special without spending hours in the kitchen. It quickly became a favorite because my family loved how fresh and satisfying it was without feeling heavy.

Ingredients

• Basil: about 2 ounces fresh leaves for vibrant flavor and aroma choose bright green, unwilted leaves
• Garlic: two cloves to add a sharp, pungent kick fresh is best for that vibrant taste
• Parmesan cheese: about 2 ounces, either shaved or shredded for a salty, nutty richness use a good quality block for best melting and flavor
• Pine nuts: roughly 3 ounces provide a buttery texture and earthy flavor pick unsalted and toast lightly for a deeper aroma
• Olive oil: half a cup plus 2 tablespoons to emulsify the pesto and add silky smoothness use extra virgin for the best flavor
• Salt: to taste to bring out all the flavors and balance the ingredients
• Shrimp: one pound, peeled and deveined for tender seafood goodness fresh or thawed from frozen, choose firm and smell fresh
• Canola oil: two tablespoons for searing the shrimp quickly at high heat without burning
• Additional garlic: two cloves pressed to coat the shrimp in flavor
• Grated Parmesan: two tablespoons for extra cheesy coating on shrimp
• Salt and black pepper: to season shrimp well before cooking
• Pasta: one pound of your favorite variety to hold the sauce and create a satisfying base gluten free works well if needed
• Reserved pasta cooking water: about half to two thirds cup to loosen the pesto and keep it saucy rather than dry
• Shaved Parmesan and pine nuts to garnish: adding texture and a final touch of flavor

Instructions

Sauté the Aromatics and Shrimp:

Preheat a large pan over mediumhigh heat for a few minutes until hot. Toss the shrimp with salt, pepper, pressed garlic, and grated Parmesan until evenly coated. Add canola oil to the pan and sear shrimp for about 2 minutes on each side until they turn opaque and slightly curled. Remove shrimp promptly to avoid overcooking.

Prepare the Homemade Pesto:

In a food processor, add about half of the olive oil first. Add basil, pine nuts, Parmesan, garlic, and salt. Pour remaining olive oil over the top. Pulse several times to start blending. Scrape the sides as needed and continue pulsing until everything is smooth but still bright green and fresh.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Before draining, reserve about one cup of the starchy cooking water.

Combine Pasta and Pesto:

Transfer the cooked pasta to a large mixing bowl, keeping it away from the hot pot to prevent pesto discoloration. Toss the pasta with pesto and gradually add reserved cooking water until the sauce clings smoothly, moist but not watery.

Assemble and Serve:

Mix shrimp directly into the pasta or arrange them on top for a pretty presentation. Garnish with shaved Parmesan cheese and toasted pine nuts for added texture and flavor.

One of my favorite things about this recipe is the homemade pesto. The fresh aroma of basil blended with garlic and pine nuts always brings me back to summer dinners gathered around the table with family. The pesto feels like sunshine in a bowl and the shrimp add just the right touch of decadence without heaviness.

Storage Tips

Store leftover pasta, pesto, and shrimp separately in airtight containers. Pesto and shrimp can be refrigerated for up to three days. Save extra cooking water to add back in when reheating pasta to keep it moist and silky. Avoid reheating shrimp too long to maintain tenderness.

Ingredient Substitutions

Swap pine nuts with walnuts or almonds for a different but still rich flavor. Use lemon zest in pesto for a citrusy twist. Substitute canola oil with avocado oil or grapeseed oil for searing shrimp. For dairy free, omit Parmesan cheese or use a vegan alternative.

Serving Suggestions

Pair this dish with a crisp green salad dressed with lemon vinaigrette for bright contrast. Serve with crusty garlic bread to soak up any leftover sauce. A chilled glass of white wine or sparkling water with a slice of lemon complements the fresh flavors perfectly.

This shrimp pesto pasta is fast, fresh, and full of flavor making it perfect for weeknight dinners or relaxed gatherings. Save extra pasta water to keep the sauce silky when reheating.

Common Recipe Questions

→ How does pasta water improve the pesto sauce?

The starchy pasta water helps to loosen the pesto and blend it smoothly with the pasta, preventing dryness and enhancing the sauce’s texture.

→ What is best for cooking shrimp in this dish?

Sauté shrimp in a preheated pan with oil until opaque, about 2 minutes per side, for a tender and flavorful result.

→ Can I use gluten-free pasta for this dish?

Yes, gluten-free pasta works well and keeps the dish accessible for those with gluten sensitivities.

→ How should pine nuts be prepared for topping?

Toast pine nuts in a dry skillet over medium-low heat for 3-5 minutes until golden to enhance their nutty flavor.

→ Are there variations to the protein used in this dish?

Yes, chicken, scallops, or salmon can be substituted, each bringing a unique texture and flavor to the pesto pasta.