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Pesto Shrimp Pasta

Pesto Shrimp Pasta

Pesto Shrimp Pasta is a quick and flavorful dish that combines succulent shrimp with vibrant basil pesto and pasta, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 1 pound pasta (linguine, spaghetti, or fettuccine)
  • 1 pound shrimp (large or jumbo, peeled and deveined)
  • 1 cup basil pesto (store-bought or homemade)
  • 3-4 cloves garlic (minced)
  • 2 tablespoons olive oil (extra virgin)
  • 1 lemon (for zest and juice)
  • 1/2 cup Parmesan cheese (grated)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil leaves (for garnish, optional)

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, pat shrimp dry and season with salt, pepper, and red pepper flakes.
  3. Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  4. Add seasoned shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
  5. Add drained pasta to the skillet with remaining garlic oil. Reduce heat to low and stir in basil pesto, lemon zest, and half of the Parmesan cheese.
  6. Gradually add reserved pasta water until the sauce reaches desired consistency.
  7. Fold cooked shrimp back into the pasta and stir to combine. Squeeze fresh lemon juice over the dish.
  8. Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and fresh basil.

Notes

Allow the Pesto Shrimp Pasta to cool promptly if storing leftovers. Store in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stovetop with a splash of water or broth.