Shrimp Pesto Pasta Fresh

Shrimp Pesto Pasta is a vibrant and fresh summertime meal that combines aromatic homemade pesto with succulent sautéed shrimp. This dish balances bright basil notes and garlicrich pesto with tender shrimp and perfectly cooked pasta. It comes together quickly, making it an ideal choice for busy weeknights or elegant casual dinners.

I first tried making this on a warm spring evening and was amazed at how impressive it looked and tasted with minimal effort. It quickly became a favorite for weekend dinners with friends.

Ingredients

• Fresh basil: – key for bright and fragrant homemade pesto look for vibrant green leaves without wilting
• Garlic cloves: – adds a pungent kick to both pesto and shrimp seasoning fresh is best
• Parmesan cheese block: – freshly shaved or grated for a salty umami punch that binds the pesto
• Pine nuts: – provide buttery texture and a subtle nuttiness toast lightly to bring out flavors
• Olive oil: – the smooth base of pesto, opt for extra virgin for best depth
• Raw shrimp: – peeled and deveined fresh or thawed frozen shrimp work well
• Canola oil: – used for sautéeing shrimp, has a neutral flavor and high smoke point
• Salt and black pepper: – essential seasoning throughout
• Pasta: – any favorite type works, linguine or spaghetti pairs especially well with pesto
• Cooking water: – reserved from pasta to loosen and marry sauce to noodles

Instructions

Sauté the Aromatics and Toast Pine Nuts:

In a small dry skillet, gently toast pine nuts over mediumlow heat for about 3 to 5 minutes until golden and fragrant. Remove from heat and set aside. This enhances their nuttiness and adds complexity to the dish.

Make the Pesto:

Into a food processor add about half the olive oil first. Add basil, pine nuts, parmesan, garlic cloves, and salt. Pour remaining olive oil over the top. Pulse several times to break down ingredients. Scrape down the sides and pulse more until smooth but still textured. Set the pesto aside.

Cook the Pasta and Reserve Cooking Water:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Before draining, scoop out about one cup of the starchy cooking water. This water will help loosen the pesto and coat the pasta.

Prepare the Shrimp:

While pasta cooks, toss peeled shrimp in a bowl with salt, pepper, pressed garlic cloves, and grated parmesan cheese until evenly coated. Heat canola oil in a large pan over mediumhigh heat until shimmering. Sear shrimp for about two minutes on each side until opaque and just cooked through. Avoid overcrowding the pan to ensure proper searing. Remove shrimp to a plate.

Combine Pasta and Pesto:

In a large bowl, combine pasta with pesto and about half to two thirds of the reserved cooking water. Toss gently to coat the noodles evenly and adjust sauce consistency as needed with additional cooking water.

Serve with Shrimp and Garnishes:

Either stir shrimp directly into the pesto pasta or plate the pasta and arrange shrimp on top. Garnish with toasted pine nuts and shaved parmesan cheese. Serve immediately for best freshness and flavor.

I adore the fresh basil in this recipe. It really makes the pesto sing with vibrant herbal flavor and a lovely green color. One time I made this for a family dinner and everyone was surprised it was homemade pesto because it tasted so fresh and mouthwatering. It’s a dish that always feels special but is so approachable.

Storage Tips

Store leftover pasta and shrimp in an airtight container in the refrigerator for up to three days. Keep extra pesto separate if possible to preserve its bright color and flavor. To reheat leftovers, warm gently in a pan with a splash of reserved cooking water or additional olive oil to revive the sauce’s creaminess without drying out the pasta.

Ingredient Substitutions

You can substitute pine nuts with walnuts or almonds if you prefer a different nutty flavor or need a budgetfriendly option. Use glutenfree pasta if avoiding gluten and double check pesto ingredients for any hidden gluten additives. Shrimp can be swapped with scallops or cooked chicken breasts for variety without changing the core flavors.

Serving Suggestions

Serve this shrimp pesto pasta with a crisp green salad dressed lightly with lemon and olive oil for a refreshing contrast. Crusty bread is perfect for mopping up any extra pesto sauce on the plate. A chilled glass of white wine like Pinot Grigio or Sauvignon Blanc complements the dish beautifully.

Enjoy this vibrant shrimp pesto pasta any night of the week. It’s elegant enough for guests yet easy for weeknights.

Common Recipe Questions

→ How do I keep the pesto sauce from drying out?

Adding reserved pasta cooking water to the pesto helps maintain a moist, smooth sauce that clings well to the noodles.

→ What type of shrimp works best for this dish?

Medium-sized shrimp work best, cooked just until opaque to ensure a tender texture without overcooking.

→ Can I use gluten-free pasta here?

Yes, gluten-free pasta can be substituted without compromising flavor or texture.

→ What is the best way to toast pine nuts?

Toast pine nuts in a dry skillet over medium-low heat, tossing frequently for 3-5 minutes until golden and fragrant.

→ How can I reheat leftovers without drying them out?

Reheat gently with a splash of reserved cooking water and a bit more pesto to revive the sauce and prevent dryness.