If you’re looking for a quick, flavorful, and restaurant-worthy meal, this Shrimp Pesto Pasta is it! Tender shrimp, fresh basil pesto, and perfectly cooked pasta come together in under 30 minutes for a dish that’s easy enough for a weeknight dinner but elegant enough for a special occasion.

This recipe is also super versatile—use store-bought pesto for a shortcut, or whip up a homemade version for an extra fresh and vibrant flavor. Pair it with a side salad and some crusty bread, and you’ve got a meal that everyone will love!

Let’s get cooking! 🍽️

🛒 What You’ll Need

For the Pasta & Shrimp:

• 12 oz pasta (linguine, fettuccine, or spaghetti)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for a little heat)
• Salt & black pepper, to taste

For the Basil Pesto:

• 2 cups fresh basil leaves
• ⅓ cup pine nuts (or walnuts)
• 2 cloves garlic
• ½ cup Parmesan cheese, grated
• ½ cup extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lemon (for brightness)

For Garnishing:

• Extra Parmesan cheese, grated
• Fresh basil leaves
• Lemon wedges (for serving)

Pro Tips for the Best Shrimp Pesto Pasta

1. Salt the pasta water well – It should taste like the sea for maximum flavor!
2. Don’t overcook the shrimp – Shrimp cook in just 2-3 minutes per side, so keep an eye on them.
3. Toss pasta with pesto off the heat – This keeps the pesto bright and fresh without cooking the basil.
4. Use fresh ingredients – Fresh basil and good-quality Parmesan make all the difference.
5. Save some pasta water – A splash of pasta water helps the pesto coat the pasta smoothly.

🔄 Substitutions & Variations

• No Pine Nuts? – Use walnuts, almonds, or even sunflower seeds.
• Dairy-Free? – Omit Parmesan or use a vegan substitute.
• Protein Swap? – Use grilled chicken or salmon instead of shrimp.
• Extra Creamy? – Stir in 2 tbsp of heavy cream or ricotta cheese.

⏳ Make-Ahead & Storage Tips

• Make the pesto ahead – Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
• Leftovers? – Store pasta in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil.
• Freeze shrimp separately – Cooked shrimp can be frozen for up to 2 months.

🔥 How to Make Shrimp Pesto Pasta

1️⃣ Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

2️⃣ Make the Pesto

1. In a food processor, blend basil, pine nuts, garlic, and Parmesan.
2. Slowly drizzle in olive oil while blending until smooth.
3. Add lemon juice, salt, and black pepper, then blend again.

3️⃣ Cook the Shrimp

1. Heat olive oil in a skillet over medium-high heat.
2. Add shrimp, season with salt, black pepper, and red pepper flakes, and cook for 2-3 minutes per side, until pink and opaque.
3. Add garlic in the last 30 seconds, stirring until fragrant. Remove shrimp from heat.

4️⃣ Toss Everything Together

1. In a large bowl, toss the cooked pasta with pesto (off the heat).
2. Add shrimp and a splash of reserved pasta water, tossing until coated.

5️⃣ Serve & Enjoy!

1. Divide pasta into bowls.
2. Top with grated Parmesan, fresh basil leaves, and a squeeze of lemon juice.
3. Serve immediately and enjoy!

🥡 Leftovers & Storage Tips

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove with a splash of olive oil or reserved pasta water.
• Pesto can be frozen in an ice cube tray for up to 3 months.

🎉 Time to Dig In!

This Shrimp Pesto Pasta is an absolute crowd-pleaser—fresh, garlicky, and packed with flavor. It’s a meal you can whip up in minutes but still feels fancy.

Tried this recipe? Let me know in the comments how it turned out! 🍤🌿✨