Quick & Easy Shrimp Pesto Pasta: Your Flavorful 20-Minute Weeknight Meal
Indulge in a delightful culinary experience with this quick and easy shrimp pesto pasta recipe. Featuring succulent jumbo shrimp, delicate angel hair pasta, a rich, herby pesto sauce, and a sprinkle of savory Parmesan cheese, this dish is a true crowd-pleaser. Best of all, it comes together on your stovetop in just around 20 minutes, making it the perfect solution for a flavorful and satisfying weeknight dinner. With simple ingredients and straightforward steps, you’ll be enjoying a restaurant-quality meal without the fuss!
Why This Shrimp Pesto Pasta Recipe Works So Well
If your busy schedule often leaves you searching for a filling, delicious meal that doesn’t demand hours in the kitchen, look no further. This shrimp pesto pasta is designed for efficiency and maximum flavor. Its simplicity is its genius: cook your pasta, quickly sauté the shrimp, then toss everything together with a luscious blend of heavy cream, aromatic pesto, and sharp Parmesan cheese. In less time than it takes to order takeout, you’ll have a vibrant and satisfying dish on your table.
The beauty of a dish like this creamy shrimp pasta lies in its incredible versatility. It’s an ideal canvas for customization to suit your family’s preferences or whatever ingredients you have on hand. Feel free to experiment with your favorite pasta shape – be it spaghetti, linguine, or even a shorter noodle like penne. Want to boost the nutritional value? Easily incorporate some fresh vegetables. And if you have the time, whipping up a homemade basil pesto can elevate the flavors even further, though a good quality jarred pesto works wonderfully for speed. Don’t be afraid to get creative and make this recipe truly your own!
Essential Ingredients You Will Need
For a precise list of all measurements, ingredients, and detailed instructions, please refer to the printable recipe card available at the very end of this blog post.
Ingredient Information and Expert Substitution Suggestions
Understanding your ingredients and knowing how to make smart substitutions can transform any recipe. Here’s what you need to know about the key components of our delicious shrimp pesto pasta:
SHRIMP: This recipe calls for 1 pound of jumbo shrimp, ideally peeled, deveined, and with tails removed for ease of eating. If you’re using frozen shrimp, it’s crucial to allow them to thaw completely before you begin cooking. Thaw them overnight in the refrigerator or submerged in a bowl of cold water for about 15-20 minutes. We strongly advise against using precooked shrimp for this recipe, as they tend to become rubbery and overcooked when reheated, detracting from the overall texture of the dish. For best results, use raw shrimp, which will cook quickly and remain tender.
PASTA: While we find that delicate angel hair pasta perfectly complements the light pesto sauce and tender shrimp, this recipe is incredibly adaptable. You can confidently substitute with other long pasta varieties such as spaghetti, linguine, or fettuccine. If you prefer a shorter, more robust noodle, penne, rotini, or farfalle would also work beautifully, offering a different textural experience. For those following a gluten-free diet, simply opt for your favorite gluten-free pasta alternative; the cooking method remains the same.
PESTO: The heart of this dish’s flavor comes from the pesto. You have two excellent options: a high-quality store-bought jarred pesto for ultimate convenience, or a vibrant homemade fresh basil pesto. Making pesto from scratch is surprisingly easy and takes about 10 minutes in a food processor, yielding unparalleled freshness and customizability. Beyond traditional basil pesto, feel free to experiment with sun-dried tomato pesto for a richer, tangier profile, or even a kale pesto for an earthy twist. Whatever you choose, ensure it’s a pesto you genuinely enjoy.
PARMESAN CHEESE: Freshly grated Parmesan cheese will always offer the best flavor and meltability, enriching the sauce with its salty, nutty notes. Pre-grated Parmesan is a convenient alternative, but check the ingredient list for anti-caking agents that can sometimes affect texture.
HEAVY CREAM: The heavy cream adds a touch of luxurious richness and helps create that smooth, cohesive sauce. If you’re looking for a lighter option, half-and-half can be used, though it will result in a slightly thinner sauce. For a dairy-free version, a good quality unsweetened cashew cream or full-fat coconut milk (be mindful of potential coconut flavor) could be explored, adjusting seasoning as needed.
OLIVE OIL: A good extra virgin olive oil is ideal for sautéing the shrimp, imparting a subtle fruity flavor. Any neutral cooking oil like canola or vegetable oil can be used in a pinch.
GARLIC SALT & BLACK PEPPER: These provide fundamental seasoning. If you don’t have garlic salt, you can substitute with garlic powder and regular salt (approximately 1/2 Tbsp garlic powder and 1/2 Tbsp salt for 1 Tbsp garlic salt). Freshly cracked black pepper will always offer the most pungent and vibrant flavor.
How to Master Shrimp Pesto Pasta
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For a convenient printable version, complete with precise measurements and full instructions, simply Jump to Recipe at the bottom of this post.
- **Cook the Pasta:** Begin by cooking your chosen pasta according to the package directions, ensuring it reaches the perfect “al dente” texture. This means it should be firm to the bite, not mushy. Cooking the pasta first allows you to time the shrimp perfectly, as they cook very quickly.
- **Prepare the Skillet:** While the pasta cooks, heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. You want the oil to be shimmering, indicating it’s hot enough to sear the shrimp properly.
- **Sauté the Shrimp:** Add the peeled, deveined shrimp to the hot oil in a single layer. Sprinkle evenly with garlic salt and black pepper. Cook the shrimp for just 2-3 minutes per side. Shrimp cook very quickly; they are done when they turn pink and opaque. Avoid overcooking, as this can make them tough and rubbery. Remove from heat immediately once cooked.
- **Drain Pasta and Transfer:** Once your pasta is cooked to al dente, drain it thoroughly. Transfer the hot, drained pasta into a deep-sided pot, such as a large Dutch oven. This will provide ample space for tossing all the ingredients together without spills.
- **Combine and Heat:** To the pot with the pasta, add the perfectly cooked shrimp, the rich pesto sauce, a generous amount of grated Parmesan cheese, and the heavy cream. Return the pot to medium-high heat and gently toss all the ingredients together. Continue to heat, stirring constantly, just until everything is warmed through and the sauce coats the pasta beautifully. This should only take a couple of minutes. Avoid boiling the sauce. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Success
Allow any cooled leftovers to reach room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of heavy cream, milk, or even a little water or chicken broth to help loosen the sauce and prevent it from drying out. Microwave reheating is an option, but stovetop provides a better texture.
While this dish is best enjoyed fresh due to the delicate nature of shrimp and pasta, you can do some prep work. Cook and drain the pasta, and prepare your pesto (if homemade). Cook the shrimp just before serving, then combine everything. If you must make it entirely ahead, follow the storage instructions above, but be aware the pasta might absorb more sauce and the shrimp texture may soften upon reheating.
The key to tender shrimp is not to overcook them! Shrimp cook incredibly fast, usually just 2-3 minutes per side for jumbo size until they turn pink and opaque. As soon as they reach this stage, remove them from the heat. They will continue to cook slightly when tossed with the hot pasta, so err on the side of slightly undercooking them when sautéing.
This recipe is highly adaptable to veggie additions! Consider tossing in some fresh spinach or arugula at the very end when combining everything; the residual heat will wilt them perfectly. Sautéed quartered mushrooms, blanched asparagus pieces, sun-dried tomatoes, or even roasted bell peppers make excellent additions. For firmer vegetables, sauté or roast them separately before adding to the pasta.
Absolutely! To lighten the dish, you can reduce the amount of heavy cream or substitute it with a bit of pasta water or vegetable broth to create a thinner, less rich sauce. You can also increase the amount of fresh vegetables, or use whole wheat pasta for added fiber.
Perfect Serving Suggestions for Shrimp Pesto Pasta
This vibrant shrimp pesto pasta is hearty enough to stand alone, but it truly shines when paired with complementary sides. Serve it alongside a generous helping of crusty garlic bread or a warm baguette, perfect for soaking up every last bit of that delectable pesto sauce. A crisp, fresh leafy green salad with a light vinaigrette dressing offers a refreshing contrast to the richness of the pasta. For a burst of color and fresh flavor, consider garnishing your finished dish with halved cherry tomatoes or a sprinkle of fresh basil leaves.
To transform this into an even heartier meal, feel free to toss in some quartered asparagus or thinly sliced mushrooms. Just be sure to sauté or roast these vegetables separately until tender before incorporating them into the pasta to ensure they are cooked through and add their best flavor and texture to the dish. Other delightful additions include sun-dried tomatoes, chopped artichoke hearts, or even a handful of fresh spinach or arugula gently wilted into the warm pasta just before serving. For a complete dining experience, consider pairing this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
More Delicious Related Recipes to Explore
- Classic Shrimp Pasta
- Elegant Scallop Pasta
- Garlicky Shrimp Scampi Pasta
- Indulgent Lobster Mac and Cheese
- Homemade Sun Dried Tomato Pesto
- Simple 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
Equipment You’ll Need
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Large heavy bottomed skillet
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Vinyl gloves
Before You Begin & Important Tips
- **Strategic Timing:** Always start by cooking your pasta first. Shrimp cook incredibly fast, so you can easily sauté them while your pasta is bubbling away. This ensures everything is ready at roughly the same time for optimal freshness.
- **Pasta Choice:** While angel hair pasta is our preferred choice for its delicate texture that pairs beautifully with the light pesto, feel free to use your favorite long pasta like spaghetti, linguine, or fettuccine. For a chunkier bite, short noodles such as penne or rotini are also excellent options.
- **Shrimp Preparation:** Ensure your frozen shrimp are fully thawed before cooking. This helps them cook evenly and prevents them from becoming rubbery. For the best texture and flavor, we highly recommend using raw shrimp; precooked shrimp tend to get tough when reheated in this dish.
- **Don’t Overcook Shrimp:** Shrimp are done when they turn pink and opaque, usually within 2-3 minutes per side. Overcooking will result in a rubbery texture, so keep a close eye on them!
- **Enhance the Sauce:** If you find your sauce a little too thick or want to loosen it up, reserve about 1/4 cup of the pasta cooking water before draining. A tablespoon or two can be added to the sauce along with the heavy cream and pesto.
Instructions
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Cook pasta according to al dente instructions on the box. Drain well.
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Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.
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Add shrimp to the hot oil and sprinkle with garlic salt and black pepper. Cook for 2-3 minutes per side, until pink and opaque.
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Once pasta is cooked and drained, place it in a deep-sided pot (like a Dutch oven).
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Add the cooked shrimp, pesto, grated Parmesan cheese, and heavy cream to the pasta. Toss gently over medium-high heat just until everything is heated through and the sauce coats the pasta, about 1-2 minutes. Do not boil. Serve immediately.
Nutrition Information
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.