Pesto Shrimp Pasta brings together plump, tender shrimp, silky angel hair Pesto Shrimp Pasta , and bright basil pesto in one skillet. The grape tomatoes burst into sweet little pockets of juice, and the garlic adds just the right amount of warmth. I first made this on a Tuesday night when I had about twenty minutes before soccer practice, and it's been my go-to ever since. It tastes like something you'd order at a cozy Italian bistro, but you can have it on the table faster than takeout.
If you love quick Pesto Shrimp Pasta dinners, you'll also want to try my Easy Brothy Rice with Ginger and Garlic recipe or this Easy Steak Fajitas Recipe .For more weeknight wins, check out my Easy White Chicken Enchiladas Recipe .
What You'll Love This Pesto Shrimp Pasta
This is the kind of dinner that checks all the boxes. It's quick enough for a busy Tuesday, but it looks and tastes impressive enough to serve to guests. The flavors are bright and summery, the shrimp are perfectly tender, and the whole thing comes together in one skillet (well, plus a pot for the Pesto Shrimp Pasta , but who's counting?).
You don't need any fancy ingredients or special techniques. Just good pesto, fresh shrimp, and a handful of pantry staples. It's light but satisfying, and it reheats beautifully if you happen to have leftovers.
Plus, it's a great way to sneak some protein and veggies into a Pesto Shrimp Pasta dish without anyone complaining.
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Pesto Shrimp Pasta Ingredients
Here's what you'll need to make this simple, flavorful Pesto Shrimp Pasta .
See Recipe Card Below This Post For Ingredients Quantities
- deveined shrimp: The star of the dish. They cook fast and soak up all that garlicky, pesto goodness. If you buy them frozen, just run cool water over them to thaw.
- angel hair pasta: Thin, delicate, and cooks in about seven minutes. It twirls beautifully and catches the pesto in every bite.
- olive oil (divided): Used to sauté the shrimp and then the tomatoes and garlic. It adds a subtle richness and keeps everything from sticking.
- tomatoes: These little guys burst in the pan and create a sweet, tangy sauce. They're juicy, colorful, and add a pop of freshness.
- garlic, minced: Brings warmth and depth. Just don't let it burn, or it'll turn bitter.
- basil pesto: The flavor powerhouse. It coats the Pesto Shrimp Pasta with herby, garlicky, nutty goodness. Store-bought works great, or use homemade if you have it.
- grated Parmesan: A little sprinkle on top adds a salty, nutty finish. It's the perfect final touch.
HOw to make Pesto Shrimp Pasta
Thaw and prep shrimp: If using frozen shrimp, place them in a colander and run cool water over the top for a few minutes until thawed. Peel off the shells, remove the tails, and pat them dry with a paper towel. Dry shrimp sear better and don't make the pan watery.
Boil the pasta: Bring a large pot of water to a boil. Add the angel hair Pesto Shrimp Pasta and cook until tender, about 7 minutes. Before you drain it, scoop out ½ cup of the starchy pasta water and set it aside. You'll use this to loosen the sauce later.
Cook the shrimp: While the Pesto Shrimp Pasta boiling, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp in a single layer and sauté until they turn pink and opaque, about 2 to 3 minutes. Don't overcook them, or they'll get rubbery. Transfer the cooked shrimp to a clean bowl.
Sauté tomatoes and garlic: Add the remaining 1 tablespoon olive oil to the same skillet. Toss in the grape tomatoes and minced garlic. Sauté until the tomatoes start to blister and burst, releasing their juices. If the garlic starts to brown too fast, add a few tablespoons of water to slow it down and keep it from burning.
Combine pasta and pesto: Once the tomatoes have broken down and the pan smells amazing, add the cooked pasta, ¼ cup pesto, and half of the reserved pasta water. Stir everything together until the Pesto Shrimp Pasta is coated in that vibrant green sauce. If it looks too thick, add more pasta water a little at a time until it's silky and smooth.
Add shrimp back in: Return the cooked shrimp to the skillet and stir gently to combine. Everything should be glossy and evenly coated.
Serve: Top with grated Parmesan and serve immediately while it's hot and fragrant.
Substitutions and Variations
This recipe is pretty flexible, so feel free to swap things around based on what you have.
Pasta: If you don't have angel hair, use linguine, spaghetti, or even penne. Just adjust the cooking time based on the package directions.
Shrimp: Chicken works well here too. Cut it into bite-sized pieces and cook it a little longer, about 5 to 6 minutes, until it's cooked through.
Pesto: Try sun-dried tomato pesto or arugula pesto for a different flavor. You can also make it creamy by stirring in a few tablespoons of heavy cream or cream cheese.
Tomatoes: Cherry tomatoes work just as well as grape tomatoes. You can also use halved sun-dried tomatoes for a more intense, tangy flavor.
Add veggies: Toss in some baby spinach, zucchini slices, or roasted red peppers. Stir them in with the tomatoes.
Make it spicy: Add a pinch of red pepper flakes when you sauté the garlic.
Equipment For Pesto Shrimp Pasta
You don't need anything fancy for this recipe.
- Large pot: For boiling the Pesto Shrimp Pasta .
- Colander: To drain the Pesto Shrimp Pasta and thaw the shrimp.
- Large skillet: Big enough to hold the Pesto Shrimp Pasta , shrimp, and sauce. A 12-inch skillet works great.
- Cooking spoon or spatula: For stirring and tossing everything together.
- Paper towels: To pat the shrimp dry.
- Measuring cups and spoons: To measure out the pesto, oil, and Pesto Shrimp Pasta water.
Storage and Reheating Tips
Leftovers keep well, which is always a bonus.
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen a little as it sits.
Reheating: Warm it gently in a skillet over low heat with a splash of water or chicken broth to loosen the sauce. You can also microwave it in 30-second bursts, stirring between each one. The shrimp can get a little tougher if you overheat it, so go slow.
Freezing: I don't recommend freezing this dish. The shrimp and Pesto Shrimp Pasta don't hold up well in the freezer, and the texture gets mushy when you thaw it.
Serving Suggestions
This pesto shrimp pasta is a meal on its own, but here are a few ideas to round it out.
Garlic bread: A warm, crusty slice is perfect for soaking up any extra sauce.
Simple green salad: Toss together some mixed greens, cucumber, and a light lemon vinaigrette. It balances the richness of the pesto.
Roasted vegetables: Serve it alongside roasted asparagus, broccoli, or Brussels sprouts for extra color and crunch.
White wine: If you're in the mood, a crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the bright, herby flavors.
Expert Tips
Don't skip the pasta water: That starchy water is what helps the pesto cling to the Pesto Shrimp Pasta and creates a silky sauce. It's a game-changer.
Use fresh shrimp if you can: Fresh shrimp have a slightly sweeter flavor and better texture, but frozen works great too. Just make sure they're fully thawed and patted dry.
Taste as you go: Pesto brands vary in saltiness, so taste the Pesto Shrimp Pasta before adding extra salt. The Parmesan at the end adds a little more, too.
Work quickly: Once the Pesto Shrimp Pasta is cooked, everything comes together fast. Have your ingredients prepped and ready so you're not scrambling.
Add extra pesto if you like: If you love a super saucy Pesto Shrimp Pasta , stir in an extra tablespoon or two of pesto at the end.
FAQ
Does shrimp go with pesto pasta?
Absolutely. Shrimp and pesto are a classic combination. The mild, slightly sweet flavor of shrimp pairs beautifully with the bright, herby notes of basil pesto. It's light, fresh, and feels like a taste of summer no matter what time of year it is.
Why is it called marry me shrimp pasta?
"Marry me" recipes usually refer to dishes that are so delicious, they could inspire a marriage proposal. While this pesto shrimp Pesto Shrimp Pasta isn't traditionally called "marry me pasta," it's definitely impressive enough to earn that title. The combination of tender shrimp, vibrant pesto, and burst tomatoes is pretty swoon-worthy.
Is pesto good for diabetics?
Pesto can fit into a diabetic-friendly diet in moderation. It's made with basil, olive oil, garlic, nuts, and Parmesan, so it's relatively low in carbs. Just watch portion sizes, since it's calorie-dense. Pair it with whole grain Pesto Shrimp Pasta or zucchini noodles to keep the carb count lower, and balance your plate with protein and veggies.
What pairs well with pesto shrimp?
Pesto shrimp pairs well with Pesto Shrimp Pasta (obviously), but it's also great over rice, quinoa, or a bed of greens. Serve it with roasted vegetables, a light salad, or crusty bread. For drinks, a crisp white wine, sparkling water with lemon, or iced green tea all work nicely.
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Pesto Shrimp Pasta
Ingredients
Method
- Thaw frozen shrimp if needed by running cool water over them in a colander. Peel and remove tails, then pat dry. prep
- Bring a large pot of water to a rolling boil. Add angel hair pasta and cook until al dente, about 7 minutes. Reserve ½ cup pasta water before draining. prep
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and sauté until pink and opaque, about 2-3 minutes. Remove shrimp to a separate bowl. cook
- Add remaining 1 tablespoon olive oil to the skillet. Stir in grape tomatoes and minced garlic. Cook until tomatoes start to burst, adding 1-2 tablespoon water if garlic browns too quickly. cook
- Add drained pasta, ¼ cup pesto, and half of reserved pasta water to the skillet. Toss to coat, adding more pasta water if needed to loosen sauce. mix
- Return cooked shrimp to the skillet and stir until evenly distributed. Sprinkle with grated Parmesan before serving. finish
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