Shrimp Pesto Pasta Recipe

Introduction

Shrimp Pesto Pasta is a quick and flavorful meal that brings together tender shrimp, fresh pesto, and juicy tomatoes. This vibrant dish is perfect for weeknight dinners or casual gatherings, offering a delightful combination of colors and tastes.

Ingredients

• 12 ounces spaghetti (or other long pasta)
• 1 pound medium shrimp (peeled and deveined)
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (divided)
• 1 pint grape tomatoes
• ¾ cup pesto (homemade or store-bought)
• ¼ cup grated Parmesan cheese
• Fresh basil (optional)
• Lemon wedges (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water and drain; set aside.
2. Step 2: While pasta is cooking, pat shrimp dry with paper towels. Season with oregano, salt, and pepper.
3. Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until bright pink and just cooked through. Transfer shrimp to a plate and set aside.
4. Step 4: In the same skillet, reduce heat to medium and add remaining tablespoon of olive oil and grape tomatoes. Cook until tomatoes begin to blister and burst, stirring occasionally, about 6–8 minutes.
5. Step 5: Remove skillet from heat and add 2 tablespoons reserved pasta water. Scrape up any browned bits from the bottom of the skillet.
6. Step 6: Add cooked pasta, shrimp with any juices, and pesto to the skillet. Toss well to coat, adding more pasta water as needed to loosen the sauce.
7. Step 7: Taste and adjust seasoning with additional salt or pepper if needed.
8. Step 8: Top with grated Parmesan and fresh basil or a squeeze of lemon, if desired, before serving.

Tips & Variations

• For a creamier sauce, stir in a splash of heavy cream or a spoonful of ricotta along with the pesto.
• Use fresh shrimp if possible for the best flavor, but frozen shrimp works well too—just be sure to thaw and pat dry before cooking.
• Swap grape tomatoes for cherry or diced sun-dried tomatoes for a different twist.
• Add a pinch of red pepper flakes when cooking the shrimp for a subtle kick.

Storage

Store any leftover shrimp pesto pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with any long pasta like linguine, fettuccine, or even penne if you prefer. Just adjust cooking times according to the package instructions.

Is it possible to make this dish vegetarian?

Absolutely. Simply omit the shrimp and add extra vegetables like zucchini or mushrooms for a delicious vegetarian pesto pasta.

Shrimp Pesto Pasta Recipe

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A quick and flavorful Shrimp Pesto Pasta featuring perfectly cooked shrimp, blistered grape tomatoes, and a vibrant homemade or store-bought pesto sauce tossed with al dente spaghetti. This dish is ideal for a delicious weeknight dinner packed with Mediterranean flavors and fresh ingredients.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces spaghetti (or other long pasta)

Shrimp

• 1 pound medium shrimp (peeled and deveined)
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (divided)

Vegetables & Sauce

• 1 pint grape tomatoes
• ¾ cup pesto (homemade or store-bought)
• ¼ cup grated Parmesan cheese
• fresh basil leaves (optional)
• lemon wedges (optional)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta and set it aside.
2. Season Shrimp: While the pasta cooks, pat the shrimp dry with paper towels to ensure better searing. Season evenly with dried oregano, salt, and black pepper.
3. Cook Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer to sear and cook for 1–2 minutes on each side until they turn bright pink and are just cooked through. Remove shrimp from skillet and set aside on a plate.
4. Cook Tomatoes: Lower the skillet heat to medium and add the remaining 1 tablespoon olive oil. Add grape tomatoes and cook, stirring occasionally, for 6-8 minutes, until the tomatoes start to blister and burst.
5. Deglaze Skillet: Remove skillet from heat and pour in 2 tablespoons of the reserved pasta water. Use a spoon to scrape up any flavorful browned bits from the skillet bottom.
6. Toss Pasta and Shrimp: Add the cooked pasta, shrimp along with any collected juices, and pesto into the skillet. Toss everything together gently to coat evenly, adding more pasta water as needed to achieve a silky sauce consistency.
7. Season to Taste: Taste the pasta and adjust seasoning with additional salt or pepper if necessary to enhance flavors.
8. Garnish and Serve: Top the pasta with grated Parmesan cheese and fresh basil leaves. Optionally squeeze lemon wedges over the top for a bright citrus finish before serving.

Notes

• Reserve some pasta water before draining; it helps create a smooth sauce when combining ingredients.
• Drying the shrimp before cooking prevents them from steaming and helps achieve better browning.
• Use fresh basil for a fragrant, fresh finish or substitute with parsley if preferred.
• Adjust the amount of pesto to your taste preference.
• Serve immediately to enjoy the pasta at its best texture and flavor.

Keywords: shrimp pesto pasta, easy pasta recipe, Italian shrimp pasta, quick dinner, pesto sauce, grape tomatoes pasta