This shrimp pesto pasta recipe is a 25-minute shortcut dinner that feels weeknight-easy but still company-worthy. It’s the kind of dinner that looks impressive, but the steps are easy, and the cleanup stays minimal.
Holly’s Recipe Highlights
- Flavor: Garlicky basil pesto combines with bright lemon zest and a salty parmesan finish, perfect with al dente pasta.
- Why Make It: Pre-cooked shrimp and a jar of ready-made pesto sauce make a simple, homemade recipe with minimal prep and fewer dishes.
- Time-Saving Tip: It’s easy to find store-bought pesto sauce. Stock up ahead of time, or DIY your own pesto if time allows.
- Serving Suggestions: Serve with thick slices of garlic bread. Add a colorful and tangy spinach and strawberry salad, and dinner is served.
Shrimp Pesto Pasta Essentials
- Medium Pasta: Ridged shapes are great for holding pesto sauce. Use farfelle or penne, or try swapping in rotini, shells, spaghetti, or linguine if that’s what you have in your pantry.
- Cooked Shrimp: Medium-sized, tail-off, and peeled is the easiest for shortcut recipes like this one. If using raw shrimp, saute just until pink, then continue.
- Pesto Sauce: Jarred, deli, or frozen pesto all work. If the pesto is very thick, loosen it up with a bit of reserved pasta water.
How to Make Shrimp Pesto Pasta
- Boil and set aside the pasta, reserving some pasta water.
- While the pasta cooks, sauté the onion and warm the shrimp.
- Toss all the remaining ingredients together, except Parmesan (full recipe below).
Garnish with Parmesan cheese or basil and serve immediately.
Holly’s Shortcut Secrets
- Thaw frozen cooked shrimp completely before using them in this recipe.
- Pat the shrimp dry so it warms instead of steaming. Don’t re-cook it, just warm it up briefly.
- Salt the pasta water well so the whole bowl tastes finished.
- Reserve at least half a cup of pasta water to loosen the sauce if needed.
- For a little heat, add a sprinkle of red pepper flakes to the pan.
- Garnish with fresh basil leaves and shredded Parmesan cheese for an elegant, flavorful touch.
Storing and Reheating
- Keep leftover pasta in an airtight container in the fridge for up to 2 days.
- Add a splash of water or broth to loosen the sauce before reheating on the stovetop.
More Shrimp Dinner Shortcuts
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Shrimp Pesto Pasta
This quick Shrimp Pesto Pasta is made with cooked shrimp, jarred pesto, and a bright lemon zest.
Equipment
Ingredients
- 1 pound medium pasta such as farfalle or penne
- 8 ounces shrimp cooked
- 1 teaspoon olive oil
- ¼ cup finely diced onion
- ½ cup pesto sauce
- ½ teaspoon lemon zest
- shredded parmesan cheese for garnish, optional
- chopped fresh basil for garnish, optional
Instructions
- In a large pot, cook pasta according to package directions. Drain well and reserve ½ cup pasta water.
- In a large skillet, cook onion in oil until tender. Add shrimp to heat through without re-cooking, about 2-3 minutes.
- Add pasta, lemon zest and pesto sauce and toss to combine. Add some pasta water if needed.
- Season with salt and pepper to taste and garnish with parmesan and fresh basil if desired.
Notes
- Pat the shrimp dry so the pesto sticks.
- Salt the pasta water well so the dish tastes complete.
- Reserve at least half a cup of pasta water to loosen and thicken the sauce as needed.
Nutrition Information
Calories: 602kcal | Carbohydrates: 88g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 365mg | Potassium: 418mg | Fiber: 4g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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