Creamy Pesto Pasta with Garlic Shrimp

This Shrimp and Pesto Pasta is a fantastic option for a quick weeknight dinner or a relaxed weekend lunch. Fresh, vibrant, and ready in under 30 minutes, it combines bright homemade pesto with tender shrimp and silky linguine for a simple but elegant meal.

A Note from Teri on Shrimp and Pesto Pasta

Roy is a pasta expert, and while pasta can seem straightforward, there’s an art to getting everything balanced and perfectly textured. This spring-forward dish is one of those easy, impressive recipes that feels fresh and bright thanks to the combination of shrimp and basil pesto.

Salt your pasta water generously and taste as you go — seasoning makes a big difference. I strongly recommend making your own pesto: it takes only a few minutes and the flavor is noticeably better than most store-bought options. If you do use a jarred pesto, choose a high-quality one.

Adding shrimp gives the dish a light, satisfying protein. Shrimp cook quickly, so watch them closely to avoid overcooking. I like to finish the pasta with grated Parmesan and a sprinkle of red pepper flakes for a touch of heat. Since Parmesan is salty, taste before adding extra salt at the end.

Variations

Making your own pesto is worth the small extra effort, but this recipe is flexible. Swap jarred pesto for homemade if you’re short on time, or mix basil with other herbs like parsley for a slightly different flavor profile.

Linguine works really well here because its flat shape holds the sauce, but you can use other long pastas—spaghetti, fettuccine, or long fusilli all pair nicely with pesto and shrimp.

How to Make Shrimp and Pesto Pasta

Step One: Make the pesto and boil the pasta

In a food processor, combine the basil leaves, pine nuts, garlic, and a pinch of kosher salt. Pulse to a coarse paste, then add the grated Parmesan and pulse again. With the processor running, drizzle in the olive oil until the mixture reaches a smooth, creamy consistency. Transfer to a jar and set aside. Homemade pesto will keep in the refrigerator for up to a week.

Bring a large pot of water to a boil. Add a generous amount of salt (about 2 tablespoons for a large pot is a good guideline). Add the linguine and cook until it is one minute shy of al dente — it will finish cooking in the pan with the shrimp and sauce.

Step Two: Cook the shrimp and finish the pasta

While the pasta cooks, heat a large sauté pan over medium heat and add the butter and olive oil. When the butter has melted into the oil, add the shrimp in a single layer and cook, stirring, until the shrimp begin to turn pink and curl, about 2–3 minutes. Remove the pan from the heat while the pasta finishes.

When the pasta is almost done, reserve about 1 cup of the pasta cooking water. Using tongs, transfer the linguine directly from the pot into the pan with the shrimp, tossing to coat with the butter and oil. Add roughly ½ cup of the reserved pasta water and finish cooking the linguine in the pan for about one minute.

Turn the heat off and quickly add the pesto, tossing to coat the pasta and shrimp evenly. Add more pasta water a little at a time if the sauce seems too thick. Stir in half of the freshly grated Parmesan and the red pepper flakes, then taste and adjust seasoning if needed.

Serve in a large bowl and top with the remaining Parmesan and torn basil leaves.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce so it warms evenly without drying out.

Other Pasta Recipes to Try

• Summer Pasta with Olive Chimichurri Sauce
• Light and Easy Summer Pasta
• Roy’s Mangia

Shrimp and Pesto Pasta — Recipe Card

---

Ingredients

For the Pesto:

• 1 cup fresh basil leaves
• ½ cup pine nuts
• 2 garlic cloves
• Pinch of kosher salt
• ½ cup grated Parmesan cheese (about 1½ ounces)
• ½ cup olive oil

For the Pasta:

• Kosher salt, or more to taste
• 1 (1-pound) box linguine
• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• ¾ pound shrimp, cleaned and deveined
• ¼ cup freshly grated Parmesan
• ¼ teaspoon red pepper flakes
• Fresh basil, torn, for garnish (optional)

---

Instructions

1. Make the pesto: Blend basil, pine nuts, garlic, and salt until a paste forms. Add Parmesan and blend. With the processor running, slowly drizzle in olive oil until smooth. Set aside.
2. Cook the pasta: Boil linguine in well-salted water until one minute shy of al dente. Reserve 1 cup of cooking water.
3. Cook the shrimp: In a large sauté pan over medium heat, melt butter with olive oil. Add shrimp and cook 2–3 minutes until pink. Remove from heat while pasta finishes.
4. Combine: Transfer pasta from the pot to the pan with shrimp using tongs. Add about ½ cup reserved pasta water and finish cooking for about 1 minute. Turn off the heat, add pesto, and toss to coat. Add more pasta water if needed to reach the desired consistency.
5. Finish and serve: Stir in half the Parmesan and red pepper flakes. Transfer to a serving bowl, top with remaining Parmesan and torn basil, and serve immediately.

---

Nutrition

• Calories: 456
• Sugar: 2.4 g
• Sodium: 538.4 mg
• Fat: 14.1 g
• Carbohydrates: 57.9 g
• Protein: 23.6 g
• Cholesterol: 98.7 mg