Name: Shrimp Pesto Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti (or other long pasta); 1 pound medium shrimp (peeled and deveined); ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil (divided); 1 pint grape tomatoes; ¾ cup pesto (homemade or store-bought); ¼ cup grated Parmesan cheese; fresh basil leaves (optional); lemon wedges (optional)

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Introduction

Shrimp Pesto Pasta is a quick and flavorful weeknight dinner that combines tender shrimp, blistered tomatoes, and vibrant pesto tossed with spaghetti. This dish is both light and satisfying, perfect for seafood lovers looking to elevate their pasta game.

Shrimp Pesto Pasta Recipe - Recipe Image

Ingredients

12 ounces spaghetti (or other long pasta)
1 pound medium shrimp (peeled and deveined)
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (divided)
1 pint grape tomatoes
¾ cup pesto (homemade or store-bought)
¼ cup grated Parmesan cheese
Fresh basil (optional)
Lemon wedges (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 2: While the pasta cooks, pat the shrimp dry with paper towels. Season with dried oregano, salt, and black pepper.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until bright pink and just cooked through. Transfer shrimp to a plate and set aside.
Step 4: In the same skillet, reduce heat to medium. Add the remaining tablespoon of olive oil and the grape tomatoes. Cook, stirring occasionally, until tomatoes begin to blister and burst, about 6–8 minutes.
Step 5: Remove the skillet from heat and add 2 tablespoons of the reserved pasta water. Scrape the bottom of the skillet to loosen any browned bits.
Step 6: Add the cooked pasta, shrimp along with any juices, and pesto to the skillet. Toss everything well to coat evenly, adding more pasta water as needed to reach desired sauciness.
Step 7: Taste and adjust seasoning with additional salt or pepper if necessary.
Step 8: Serve topped with grated Parmesan cheese and fresh basil leaves or a squeeze of lemon juice, if desired.

Tips & Variations

For extra flavor, stir in a pinch of red pepper flakes when cooking the tomatoes.
Use gluten-free pasta to make this dish suitable for gluten sensitivities.
Swap shrimp for chicken or scallops if preferred.
Homemade pesto adds freshness, but store-bought works well for a time-saving option.
Adding a handful of toasted pine nuts on top gives a nice crunch.

Storage

Store leftover shrimp pesto pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and prevent dryness. Avoid microwaving directly as shrimp can become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp is fine. Just thaw completely, pat dry thoroughly to avoid excess moisture, and proceed with seasoning and cooking.

How do I make homemade pesto?

Blend fresh basil leaves, garlic, pine nuts or walnuts, Parmesan cheese, olive oil, salt, and pepper until smooth. Adjust olive oil quantity to reach your desired consistency. Homemade pesto adds vibrant flavor but you can use store-bought for convenience.