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Shrimp Pesto Pasta brings together garlic-seared shrimp, fresh basil pesto, and tender spaghetti in a silky, starchy pasta water sauce. Ready in 30 minutes.
Shrimp Pesto Pasta has been in my weeknight rotation for so long, I don’t even need the recipe anymore. I used to measure every ingredient for the pesto: walnuts, Parmesan, basil, olive oil. But after making it countless times, I started going by feel. Still, when I want to make sure it turns out exactly right, this is the version I follow.
The secret to restaurant-quality results is that splash of starchy pasta water that transforms everything into a silky sauce that actually clings to each strand instead of sliding off. Fresh homemade pesto, perfectly cooked shrimp, and tender spaghetti come together in just thirty minutes. It’s fast, fresh, and full of flavor: the kind of dinner that makes you feel like you’ve got this whole weeknight cooking thing figured out.
Table of Contents
Recipe at a Glance
- Hands-on time: 15 minutes
- Total time: 30 minutes
- Serves: 6
- Best for: Weeknight dinners, pasta lovers, fresh basil season
- Key flavors: Fresh basil, garlic, Parmesan, tender shrimp
Ingredients for Shrimp Pesto Pasta
- Shrimp – Medium shrimp (31–40 count per pound) cook quickly and won’t overpower the pesto. Buy them peeled and deveined to save time.
- Fresh basil – Look for bright green leaves without dark spots or wilting; you’ll need about two packed cups (roughly 1.5 oz). Farmers‑market basil often stays fresher than store‑bought.
- Walnuts vs. pine nuts – I use walnuts because they’re easier to find and cost less than traditional pine nuts. Their subtle earthiness pairs beautifully with basil. Toast them in a dry pan for extra flavor if you have a minute.
- Parmesan cheese – Freshly grated melts smoothly into the pesto and adds richer flavor. Pre‑grated works in a pinch but lacks the same creaminess.
- Pasta choice – Long, thin shapes like spaghetti or linguine give the sauce plenty of surface to cling to. Cook just until al dente so the pasta finishes in the pan.
- Pasta water – Scoop out a full cup before draining; you can always use less, but once it’s gone you can’t get it back. The starch helps bind everything into a silky sauce.
Why This Recipe Works
- I’ve cooked this so many times I could make it without thinking — but this version is the one I follow when I want it perfect.
- Pasta water makes the sauce cling instead of slide off, a restaurant trick worth remembering.
- Homemade pesto has a bolder flavor and better texture than jarred.
- The butter and garlic base builds deep flavor before the shrimp even hit the pan.
How to Make Shrimp Pesto Pasta
Get the pasta going first – Bring a large pot of salted water to a boil, drop in the spaghetti, and cook about 8 minutes until al dente. Scoop out 1 cup of starchy pasta water, then drain.
Make the pesto while the pasta cooks – Pulse basil, garlic, walnuts, Parmesan, and salt in a food processor, then drizzle in olive oil until smooth, about 2 minutes.
Sear the shrimp – Melt butter in a large skillet, add garlic and red‑pepper flakes for 30 seconds, then shrimp for 2–3 minutes until pink and just opaque.
Toss and finish – Add the pasta and pesto sauce to the skillet, splash in pasta water and stir until the sauce coats the noodles, then taste and adjust. Finish with Parmesan and pepper flakes.
Pro Tips
- Use peeled, deveined shrimp to save time.
- Cook pasta just to al dente, this helps it hold up when tossed with hot pesto and shrimp.
- Always save pasta water, it’s essential for the sauce texture.
- Stir pesto into warm, not hot, pasta to keep the basil vibrant.
- Reheat leftovers with a splash of water to bring the sauce back together.
Recipe Variations
- Store-bought hack: Using jarred pesto? Wake it up with a squeeze of lemon before tossing.
- Add color: Blister a handful of cherry tomatoes in the shrimp pan and toss them in at the end.
- Zoodle it: Swap half (or all) the pasta for zucchini noodles.
- Make it spicy: Add extra red pepper flakes to the shrimp while they sear.
- Try another green: Use arugula or kale in place of some of the basil.
What to Serve With
- A simple, crisp green salad like Little Gem Salad or Bibb Lettuce Salad.
- Lemon Garlic Asparagus or Garlic Butter Green Beans
- Crusty garlic bread or focaccia
- Chilled white wine like Sauvignon Blanc or Pinot Grigio
Storage and Reheating
Leftovers keep well for up to two days. Reheat gently on the stovetop with a splash of the reserved pasta water (or plain water) to loosen the sauce.
FAQ
Yes, just freshen it up with lemon juice or a drizzle of good olive oil.
Spaghetti, linguine, or fettuccine work well; anything long and thin to help the sauce cling.
Cook just until they turn pink and opaque, about 2 to 3 minutes, then remove from heat.
You can prep the pesto in advance and refrigerate with a thin layer of oil on top. The pasta and shrimp are best cooked fresh.
Yes, try using sunflower seeds or skip the nuts entirely and add more cheese for body.
What you’ll love about this pesto shrimp pasta dish is how quickly you can make it without feeling rushed. With fresh basil, juicy shrimp, and a smart use of pasta water, you get a dish that’s bright, satisfying, and weeknight‑friendly – one you might soon cook from memory too.
More Shrimp Pasta Recipes
Shrimp Pesto Pasta
Video
Equipment
Ingredients
For the Pesto
- 2 cups fresh basil leaves about 1 1/2 ounces
- 1 large clove garlic
- 1/3 cup coarsely chopped walnuts
- 2 ounces grated parmesan cheese plus more for garnish (optional)
- 1/4 fine sea salt plus more to taste
- 1/2 cup extra-virgin olive oil
For the Pasta
- 12 ounces dried spaghetti or other long, thin pasta
- 2 tablespoons butter
- 2 large cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes or more
- 1 pound medium shrimp peeled and deveined
- finely chopped fresh parsley for garnish, optional
Instructions
Make the Pesto
- Combine the basil leaves, garlic cloves, chopped walnuts, grated cheese, and salt in your food processor. Pulse in short bursts until the mixture is finely minced, stopping occasionally to scrape any ingredients from the sides back into the bowl. Taste and add more salt as needed. Transfer to a clean bowl and set aside. (recipe note #1)
Cook the Pasta
- Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente (tender but still firm when bitten), about 8 minutes or according to package directions. Before draining, scoop out 1 cup of the starchy cooking water and set aside (you'll need this to create the perfect sauce consistency).
Prepare the Shrimp
- While the pasta is cooking, melt the butter in a large skillet over medium-high heat until it begins to sizzle. Add the garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned. Add the shrimp to the skillet and cook, stirring occasionally, until they just turn pink and opaque throughout, about 2-3 minutes. Remove the skillet from heat once the shrimp are just cooked through.
Finishing the Dish
- Return the skillet with the shrimp mixture to medium-low heat. Add the drained pasta, pesto, and 1/4 cup of the reserved pasta water. Gently toss everything together until well combined and heated through. If the mixture seems dry, gradually add more pasta water until you reach your desired consistency.
- Transfer to platter or serving bowl and garnish with parsley and more grated parmesan cheese if desired; serve immediately.
Notes
- If making pesto in advance, pour a thin layer of olive oil over the surface to prevent browning. The oil creates an air barrier that preserves the bright green color. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent. I have also made Pesto with Pecans toasted lightly (in very slight amount of butter) and that works extremely well. As one of us is trying to cut back on the Pasta Carb, I am going to try this with Spaghetti squash.
Thanks Francis! Toasted pecans in pesto sound delicious. Spaghetti squash could work well as a lighter base for this dish as could “zoodles” of green or yellow zucchini if you’re looking for more options. Thanks for sharing your variations!
I’ve got everything to make this dish, I think it will be tonight’s meal.