Description
Tender, perfectly seared shrimp tossed with al dente pasta and vibrant basil pesto, finished with fresh lemon juice. This restaurant-quality Pesto Shrimp Pasta comes together in just 20 minutes, making it perfect for busy weeknights or impressive dinner parties. Simple ingredients, maximum flavor!
Ingredients
1 pound medium to large shrimp (16–25 count), peeled and deveined
12 ounces pasta (penne, linguine, or spaghetti)
3/4 cup fresh basil pesto (homemade or store-bought)
3–4 cloves garlic, minced
3 tablespoons olive oil, divided
1 teaspoon salt (for pasta water)
1/2 teaspoon black pepper
1/2 teaspoon salt (for seasoning shrimp)
1 fresh lemon, juiced
1/2 cup reserved pasta water
Fresh basil leaves for garnish (optional)
Grated Parmesan cheese for serving (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
2. Remove shrimp from refrigerator 15 minutes before cooking. Pat completely dry with paper towels and season both sides lightly with salt and black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp in a single layer without overcrowding. Sear for 2-3 minutes on the first side without moving them until golden.
5. Flip shrimp and cook another 2-3 minutes on the second side until opaque and pink. Remove shrimp from pan and set aside.
6. Reduce heat to medium-low. Add drained pasta to the same skillet along with the pesto and 1/4 cup reserved pasta water.
7. Toss vigorously, adding more pasta water a splash at a time until you achieve a silky, glossy sauce that coats the pasta.
8. Return shrimp to the pan, squeeze fresh lemon juice over everything, and gently toss to combine.
9. Remove from heat and let sit for 2 minutes to allow flavors to meld.
10. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Notes
Pat shrimp completely dry before cooking to ensure proper searing, not steaming.
Don’t overcrowd the pan when cooking shrimp – work in batches if necessary for the best golden crust.
Reserve extra pasta water – it’s your secret weapon for creating a creamy, cohesive sauce.
Shrimp are done when they form a loose “C” shape and are opaque throughout. Avoid overcooking or they’ll become rubbery.
For meal prep, slightly undercook the pasta initially if you plan to have leftovers – it won’t get mushy when reheated.
Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth.
For a spicy version, add 1/2 teaspoon red pepper flakes when sautéing the shrimp.
Make it keto-friendly by substituting zucchini noodles or spaghetti squash for traditional pasta.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 3
- Sodium: 680
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 3
- Protein: 28
- Cholesterol: 185
Keywords: pesto shrimp pasta, shrimp pasta recipe, easy shrimp dinner, quick pasta recipe, basil pesto shrimp, weeknight dinner, seafood pasta