This Shrimp and Pesto Pasta is a fabulous weeknight dinner or weekend lunch. It’s fresh and delicious, and it comes together in under a half hour.

a photo of shrimp and pesto pasta in a blue bowl with a fork

A Note from Teri on Shrimp and Pesto Pasta

Roy is a master when it comes to pasta, and while it’s a seemingly easy food to make, there is certainly an art to it. He helped create this fabulous dish, which is a beautiful spring pasta. The shrimp and pesto together make it feel so bright and fresh.

Make sure you salt your water well and taste your pasta every step of the way, because it makes a huge difference. I highly recommend taking the time to make your own pesto. While you could use a high-quality store bought pesto, you absolutely are going to want to make your own.

I also added shrimp to this recipe, and just remember that shrimp cooks quickly! It’s simple, but requires a bit of finesse. I topped the pasta with parmesan and red pepper flakes. Remember, parmesan has a lot of salt, so wait until after the parmesan to add any additional salt.

Fresh shrimp with breadcrumbs, crushed red pepper, and butter for seafood dish.
a photo of the ingredients for homemade pesto

Variations

As mentioned, while you can use store-bought pesto, you will absolutely taste the difference by making your own. It takes just a few minutes and makes all the difference!

Linguine is the perfect noodle for this dish because it’s thick and luscious without taking over the dish, but you can certainly substitute another favorite like long fusilli.

Fresh basil, white beans, garlic, and cauliflower florets in food processor for healthy recipe.
Creamy homemade pesto in food processor, vibrant green, fresh basil flavor, easy recipe, healthy sauce, no crumbs left.

How to Make Shrimp and Pesto Pasta

Step One: Make the pesto and Boil Pasta

Put basil leaves, pine nuts, garlic, and salt in a food processor and blend until a paste forms. Add the parmesan and blend. Slowly drizzle in the olive oil until the pesto has a creamy consistency.

Bring a large pot of water to a boil for the pasta. I like to add 2 tablespoons of kosher salt. When the water is boiling, add some salt and drop the pasta in. Cook 1 minute shy of al dente.

Raw shrimp being cooked in butter or oil in a skillet.
Creamy shrimp pasta with basil pesto in a stainless steel skillet, garnished with red pepper flakes, on a rustic wooden table.

Step 2: Cook Shrimp and Make Pasta

While the pasta cooks, in a large sauté pan over medium heat, add the butter and olive oil. Once the butter is melted into the oil, stir to combine then add the shrimp to the pan. Stir the shrimp so they cook on both sides. Turn off heat and set aside.

Using tongs, drop the linguine directly from the boiling water into the saute pan with the shrimp, tossing to coat the pasta in the butter and oil. Add reserved pasta cooking water to the pan, and finish cooking the pasta. Add the pesto to the pan and toss to coat the shrimp and the pasta evenly. Add half of the parmesan cheese to the pasta and the red pepper flakes, tossing to coat evenly. 

To serve, transfer the pasta and shrimp into a large serving bowl. Top with the rest of the parmesan and torn basil. Enjoy!

a photo of shrimp and pesto pasta in a green bowl with a fork

Storage and Reheating

Store leftover pasta in an airtight container in the fridge for up to three days. Reheat gently on the stovetop until just warmed through and enjoy.

Try These Other Pasta Recipes

If you make your own Shrimp and Pesto Pasta, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

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a photo of shrimp and pesto pasta in a blue bowl with a fork

Shrimp and Pesto Pasta

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  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian American
Print Recipe

Description

This shrimp pasta dish is simple and fresh for a delicious Spring dinner!

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 (1 ½ ounces)
  •   ½ cup olive oil 

For the Pasta:

  •   Kosher salt, or more if desired
  •   1 (1-pound) box linguine pasta
  •   3 tablespoons butter
  •   2 tablespoon extra-virgin olive oil
  •   ¾ pound shrimp, cleaned and deveined
  •   ¼ cup freshly grated parmesan
  •   ¼ teaspoon red pepper flakes
  •   Fresh basil, optional

Instructions

  1. Make the pesto: Put basil leaves, pine nuts, garlic, and salt in a food processor and blend until a paste forms. Add the parmesan and blend until well combined. While the food processor is running, slowly drizzle in the olive oil until the pesto has a creamy consistency and everything is fully incorporated. Transfer the pesto to a jar and set aside. Can be stored in the refrigerator for a week. 
  2. Make the pasta: Bring a large pot of water to a boil for the pasta. I like a well-salted pot of water and added 2 tablespoons of kosher salt. When the water is boiling, add some salt and drop the pasta in. Cook 1 minute shy of al dente. 
  3. While the pasta cooks, in a large sauté pan over medium heat, add the butter and olive oil. Once the butter is melted into the oil, stir to combine then add the shrimp to the pan. Cook, stirring the shrimp so they cook on both sides, until the shrimp start to turn pink and curl up, about 2-3 minutes. Turn off heat and set aside while the pasta finishes cooking.
  4. When the pasta is a minute shy of al dente, turn the heat on under the shrimp and reserve 1 cup of pasta cooking water. Using tongs, drop the linquine directly from the boiling water into the saute pan with the shrimp, tossing to coat the pasta in the butter and oil. Add about ½ cup of reserved pasta cooking water to the pan, and finish cooking the pasta, about 1 minute.
  5. Turn the heat off and moving with speed, add the pesto to the pan and toss to coat the shrimp and the pasta evenly, adding additional pasta water if the sauce is too tight. I added the remaining ½ cup of pasta water. Add half of the parmesan cheese to the pasta and the red pepper flakes, tossing to coat evenly. 
  6. To serve, transfer the pasta and shrimp into a large serving bowl. Top with the rest of the parmesan and torn basil. Enjoy!

Nutrition

  • Serving Size:
  • 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