Pesto Shrimp Pasta is a fast and flavorful meal you can make in under 30 minutes. It’s loaded with juicy shrimp, tender angel hair pasta, sweet tomatoes, and fresh basil pesto. This recipe is perfect for busy weeknights when you want something quick, easy, and full of taste.
Why You’ll Love This Pesto Shrimp Pasta
This recipe brings together the best of both worlds: the fresh, herbal aroma of pesto and the sweet, savory taste of shrimp. The angel hair pasta cooks up light and tender, making every bite a delightful experience. What’s great is how effortlessly it comes together, making it a perfect choice for busy weeknights or when unexpected guests arrive. The tomatoes add a pop of color and a subtle sweetness that balances the savory shrimp and the rich pesto, creating a well-rounded, satisfying meal. Plus, you get a healthy boost of protein and nutrients with each serving.
Ingredients You’ll Need for Pesto Shrimp Pasta
To make this dish, you’ll want to gather the following fresh ingredients:
- 12 ounces of deveined shrimp — peeled and ready to cook
- 8 ounces of angel hair pasta — delicate and fast-cooking
- 2 tablespoons olive oil — divided for cooking shrimp and tomatoes
- 1 pint grape tomatoes — bursting with sweetness
- 2 cloves garlic — finely minced for that signature aroma
- 1/4 cup basil pesto — packed with fresh basil, pine nuts, and Parmesan
- 1 tablespoon grated Parmesan cheese — to finish and add a touch of creaminess
How to Make Pesto Shrimp Pasta
Start by preparing your shrimp. If using frozen shrimp, place them in a colander and rinse under cool water to thaw quickly. Once thawed, peel the shrimp and remove the tails, then pat them dry with a paper towel to ensure they sauté nicely.
Next, bring a large pot of water to a rolling boil and add the angel hair pasta. Cook until tender, about seven minutes, but keep an eye on it so it doesn’t get mushy. Before draining, save about half a cup of the pasta water — this starchy water will help create the perfect sauce consistency later.
While your pasta cooks, heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté them just until they turn pink and opaque, which should take 2 to 3 minutes. Remove the shrimp from the pan and set aside.
In the same skillet, pour in the remaining tablespoon of olive oil, then add the grape tomatoes and minced garlic. Cook over medium heat, stirring occasionally, until the tomatoes begin to burst and release their juices. If you notice the garlic browning too quickly, add a few tablespoons of water to the pan to keep it from burning.
Once the tomatoes have softened and released their flavor, return the cooked pasta to the skillet. Add the basil pesto along with half of the reserved pasta water. Stir everything together until the pasta is evenly coated. Use more pasta water if you want a looser, more sauce-like consistency.
Finally, add the sautéed shrimp back into the skillet and stir gently to combine. Sprinkle the grated Parmesan cheese on top just before serving to add a delicious creamy finish.
How to Serve Pesto Shrimp Pasta
This dish shines when served immediately while everything is warm and fresh. You can plate it simply in a large bowl or on a shallow dish, allowing the vibrant colors of the tomatoes and basil pesto to pop. For a touch of elegance, garnish with a few fresh basil leaves or an extra sprinkle of Parmesan cheese.
Pair the pasta with a crisp green salad or steamed vegetables for a complete meal that’s light yet satisfying. A crusty slice of bread on the side can help you soak up any leftover sauce, making each bite even more enjoyable.
Expert Tips for Perfecting Your Pesto Shrimp Pasta
To elevate your Pesto Shrimp Pasta, keep a few pointers in mind. Always make sure your shrimp are thoroughly thawed and patted dry before cooking — this helps them sauté evenly and develop a nice texture. When cooking garlic with tomatoes, watch carefully to avoid burning, which can add bitterness. Using reserved pasta water is key to tying the sauce together smoothly without making it too thick or dry. Don’t hesitate to adjust the amount of pesto and pasta water to suit your preferred consistency and flavor intensity. Lastly, fresh basil pesto delivers the best flavor, but if you’re short on time, a good-quality store-bought pesto will still do a fine job.
How to Store Leftover Pesto Shrimp Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. When reheating, it’s best to warm it gently in a skillet over low heat, adding a splash of water to loosen the sauce if needed. Avoid microwaving directly without stirring, as this can dry out the shrimp and pasta. Leftover pesto shrimp pasta can also be enjoyed cold, tossed into a salad or served as a pasta side dish.
Variations to Try with Your Pesto Shrimp Pasta
You can easily customize this recipe to suit your taste or dietary preferences. Swap out angel hair pasta for penne, spaghetti, or even gluten-free noodles to change the texture. For an extra veggie boost, add sautéed spinach, zucchini ribbons, or mushrooms along with the tomatoes. If you like a bit of heat, sprinkle in some crushed red pepper flakes when cooking the shrimp. For a dairy-free option, leave out the Parmesan and add a squeeze of fresh lemon juice to brighten the flavors. You might also experiment with other pesto types, like sun-dried tomato pesto or kale pesto, for a new twist.
Frequently Asked Questions About Pesto Shrimp Pasta
What kind of shrimp works best for this recipe?
You’ll want deveined shrimp, either fresh or frozen. If frozen, thaw them before cooking for the best texture and flavor.
Can I use a different pasta instead of angel hair?
Absolutely! This recipe works well with most pasta types, such as spaghetti, penne, or linguine.
How do I prevent the garlic from burning when cooking the tomatoes?
Keep the heat medium and stir frequently. If garlic starts browning too fast, add a little water to the pan to slow down cooking.
Is it okay to use store-bought pesto?
Yes, a good-quality store-bought pesto works well and saves time. Fresh pesto will provide a brighter flavor, though.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare the components ahead and combine them just before serving to maintain freshness.
Pesto Shrimp Pasta
Equipment
- Large Pot
- Large Skillet
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Ingredients
- 12 ounces deveined shrimp peeled and ready to cook
- 8 ounces angel hair pasta delicate and fast-cooking
- 2 tablespoons olive oil divided for cooking shrimp and tomatoes
- 1 pint grape tomatoes bursting with sweetness
- 2 cloves garlic finely minced
- 1/4 cup basil pesto packed with fresh basil, pine nuts, and Parmesan
- 1 tablespoon grated Parmesan cheese to finish and add a touch of creaminess
Instructions
- Thaw the shrimp if frozen, peel, remove tails, and pat dry.
- Bring a large pot of water to a boil, add angel hair pasta, and cook for about 7 minutes.
- Reserve half a cup of pasta water before draining the pasta.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat and sauté the shrimp until pink and opaque, about 2-3 minutes. Remove from pan.
- In the same skillet, add the remaining tablespoon of olive oil, grape tomatoes, and minced garlic. Cook until tomatoes begin to burst.
- Add the cooked pasta, basil pesto, and half of the reserved pasta water. Stir until the pasta is coated.
- Return the shrimp to the skillet and mix gently. Top with grated Parmesan before serving.