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!

You can never go wrong with pasta, whether it’s a veggie packed spaghetti salad, lemon asparagus pasta, or a healthier zucchini fettuccine Alfredo.

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!


Shrimp Pesto Pasta Video

4.92 from 82 votes

Shrimp Pesto Pasta

AuthorSara Welch
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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course Main Course
Cuisine Italian
Serves 4 servings


  • 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


  • 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.


Calories: 627kcal | Carbohydrates: 57g | Protein: 40g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 671mg | Fiber: 5g | Sugar: 4g

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Recipe Rating


  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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!

  6. 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!!

    1. 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.

    1. 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.

  7. 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.

  8. 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! 😀