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Home » Dinner » Shrimp Pesto Pasta

Published: September 21, 2016 Last Modified: May 19, 2019 By Sara 52 Comments

Shrimp Pesto Pasta

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This recipe for shrimp pesto pasta is spaghetti tossed in a flavorful pesto sauce, then topped with sauteed shrimp and tomatoes. A fresh and easy dinner that's quick to make and packed with flavor!

This recipe for shrimp pesto pasta is spaghetti tossed in a flavorful pesto sauce, then topped with sauteed shrimp and tomatoes. A fresh and easy dinner that’s quick to make and packed with flavor!

Shrimp Pesto Pasta Recipe | Shrimp Pasta | Pesto Pasta | Easy Shrimp Recipe #shrimp #pasta #pesto #tomato #dinner #dinneratthezoo

A pan of shrimp pesto pasta topped with tomatoes, parmesan cheese and parsley.

If you’ve been reading her for a while, you know I’m ALL about the easy dinner ideas. It doesn’t get much simpler than this shrimp pesto pasta! The whole thing is ready in about 20 minutes, you can’t beat that!

Seared shrimp served over spaghetti tossed in pesto sauce.

I like to use spaghetti for my shrimp pesto pasta, but linguine or fettuccine would also be great. While the pasta is boiling, I cook up my shrimp. After the noodles are done, I simply toss the pasta with the shrimp, pesto, add some tomatoes and cheese, and dinner is served!

A serving spoon in a pan of shrimp pesto pasta.

How do you make shrimp pesto pasta?

So here’s my little secret: I don’t make my own pesto. Yes, you can make your own pesto, but there are so many high quality store bought versions these days that I feel like it’s not always worth the extra time and effort. My favorite pesto is the Kirkland brand at Costco, it comes in a jar in the refrigerated section. The refrigerated store bought pesto tends to be superior in flavor to the shelf stable type, so go for the fresh stuff whenever possible!

Pesto pasta with seared shrimp, cherry tomatoes and parmesan cheese.

This pesto pasta recipe gets finished off with a sprinkling of parmesan cheese, fresh tomatoes and herbs. I went with parsley because that’s what I had on hand, but you could also use basil or even just skip the herbs if you don’t happen to have them on hand. Another awesome addition to this dish would be pine nuts, or even some sauteed zucchini!

A serving spoon with a cooked shrimp in a pan of pesto pasta.

I’m definitely going to be turning to this shrimp pesto pasta when I need a speedy dinner. If you add a loaf of bread and a green salad, it’s even fancy enough for company!

MORE GREAT SHRIMP RECIPES TO TRY

  • Honey Garlic Shrimp Stir Fry
  • Buffalo Shrimp
  • Sesame Shrimp
  • Sweet and Sour Shrimp
  • Shrimp Ceviche

Shrimp Pesto Pasta Video


This recipe for shrimp pesto pasta is spaghetti tossed in a flavorful pesto sauce, then topped with sauteed shrimp and tomatoes. A fresh and easy dinner that's quick to make and packed with flavor!
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4.86 from 48 votes

Shrimp Pesto Pasta

This recipe for shrimp pesto pasta is spaghetti tossed in a flavorful pesto sauce, then topped with sauteed shrimp and tomatoes. A fresh and easy dinner that's quick to make and packed with flavor!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 627kcal
Author Sara Welch

Ingredients

  • 10 ounces dry spaghetti can also use linguine or fettuccine
  • 3/4 cup basil pesto
  • 1 pound medium to large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
  • salt and pepper to taste
  • 1/4 cup parmesan cheese
  • 1 cup cherry tomatoes halved
  • Optional garnish: chopped parsley

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions.
  • While the pasta is cooking, prepare the shrimp.
  • Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
  • Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
  • Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
  • Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.

Nutrition

Calories: 627kcal | Carbohydrates: 57g | Protein: 40g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 671mg | Fiber: 5g | Sugar: 4g
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Filed Under: Dinner, Everyday Meals, Featured Recipes, Pasta, Quick & Easy Dinners

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    Comments

    1. Pam Allard says

      November 17, 2022 at 4:00 pm

      5 stars
      Great recipe! It’s a keeper!

      Reply
    2. Lisa says

      October 5, 2022 at 7:07 pm

      Was looking for a shrimp pesto recipe after trying my hand at a homemade pesto sauce . So glad I found this! Light, flavorful and easy. Perfect for a quick weeknight meal with salad and French bread. Will be looking for more of your recipes! Thank you!

      Reply
    3. Annie says

      August 23, 2022 at 6:50 pm

      5 stars
      Easy and really delicious! I used bowtie pasta, and it turned out great.

      Reply
    4. Joy says

      July 12, 2022 at 4:02 pm

      5 stars
      Made just as described but I did add a little of the pasta water. It was excellent, definitely a keeper. Could easily add chicken to change it up. Thanks.

      Reply
    5. Jen says

      March 5, 2022 at 11:42 am

      5 stars
      Fantastic easy recipe! I made it for company and they really enjoyed it!

      Reply
    6. Sue says

      January 24, 2022 at 6:12 pm

      5 stars
      could this be made a few hours ahead and served cold for a party? Also would rigatoni be used? the reviews are awesome so can’t wait to make!

      Reply
      • Sara says

        January 25, 2022 at 8:18 am

        Rigatoni is fine to use. I’ve never served this cold before, but I think it could be ok?

        Reply
    7. Cory says

      November 20, 2021 at 12:02 pm

      5 stars
      Great recipe! Would order at restaurant and leave big tip.

      Reply
    8. Dana Van Wie says

      October 13, 2021 at 6:16 pm

      5 stars
      I really like this recipe. I made my own pesto and added few cut up yellow tomatoes along with the cherries, last ones from my garden. This will be on our menu regularly.

      Reply
    9. Cat says

      October 4, 2021 at 7:48 pm

      5 stars
      Such a simple yet delicious recipe—my five year old loves it!

      Reply
    10. DJ says

      August 28, 2021 at 9:40 am

      5 stars
      Used Delallo brand jarred pesto, and this recipe was really good. My husband isn’t a huge pesto fan, and even he loved it. The cherry grape tomatoes really make this dish, so don’t skip those. Was fast and easy and uses items that I typically have on hand. Thank you!

      Reply
    11. Bridgett May says

      June 12, 2021 at 4:40 pm

      5 stars
      I follow quite a bit pf your recipes. They are all delicious and easy, but mostly they are great dishes that work well with my GERD. I appreciate your style, and even though I can’t eat some of the spices in your dishes…like this one, i can’t have tomatoes and my pesto is homemade with no garlic, I can’t eat most people’s recipes as is. But yours compliment my style easily. I want to thank you for your smart dishes!!

      Reply
    12. Jennifer says

      April 19, 2021 at 1:38 pm

      5 stars
      Easy and tasty! My husband just loved it!

      Reply
    13. Debi says

      July 2, 2020 at 9:38 am

      5 stars
      My husband and I love it! Thanks!

      Reply
      • Stacey says

        July 24, 2020 at 5:04 am

        5 stars
        Delicious! Whole family loved it! I added some pasta water and a little half and half to the mixture and it was amazing! Thank you.

        Reply
    14. Angela W Broyles says

      June 8, 2020 at 1:46 am

      5 stars
      My family loves this!

      Reply
      • Beth says

        June 28, 2020 at 7:30 pm

        Mine too. My 16 year old says this is the best thing I have every made and asks for it weekly. I love how easy it is to pull together.

        Reply
    15. Sue Hope says

      April 19, 2020 at 8:16 pm

      5 stars
      Made this tonight for dinner. Delicious!. I sauteed some sweet onion and red pepper before cooking the shrimp.
      My pasta for this dish was strozzapreti, a long tubular pasta I discovered during a trip to Italy a year ago. I used the Kirkland basil pesto sauce.
      Kitchen hint: leftover Kirkland pesto sauce and be frozen in small containers for future use.

      Reply
    16. Karyn says

      March 21, 2020 at 10:51 am

      5 stars
      Just easy and wonderful! My family loved this recipe! I always have shrimp and pesto in my freezer anyways.

      Reply
    17. Steph says

      September 23, 2019 at 4:48 pm

      5 stars
      Just made this thank you

      Reply
    18. Emma says

      July 29, 2019 at 7:13 pm

      5 stars
      A big hit at my house! I used fresh basil instead of parsley and added a bit of lemon zest. Delish!

      Reply
      • Cynthia Osgood says

        February 5, 2022 at 2:18 pm

        Agree with the lemon zest comment, adds some zip

        Reply
    19. Karen Tricomo says

      May 26, 2019 at 3:25 pm

      This sounds delicious and I’m going to try it tonight for a potluck I don’t have time to make something more complicated for. I plan to at least DOUBLE the recipe but do you have any suggestions as to how I can “pad” it more for 10+ people? I’ll let you know in either case how it all turned out, but I have high hopes! 😀

      Reply
      • Sara says

        May 26, 2019 at 4:53 pm

        I’d add some more vegetables like zucchini or mushrooms!

        Reply
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