Pesto Shrimp Pasta is a bright and tasty dish that’s perfect for any night! The tender shrimp mix beautifully with pasta and a fresh, herby pesto sauce.
Who can resist shrimp and pasta? I sure can’t! For an easy weeknight dinner, I just whip up the pesto, cook the shrimp, and toss them together. It’s fast and delicious!
Key Ingredients & Substitutions
Spaghetti: Spaghetti is a classic choice, but feel free to swap it for any pasta you enjoy, like fettuccine or gluten-free pasta. Just adjust the cooking time based on the type you choose.
Shrimp: I love using fresh raw shrimp for this recipe, but frozen shrimp work just as well. Just make sure they are fully thawed before cooking. You can also substitute shrimp with cooked chicken or scallops based on your preference.
Pesto: Fresh basil is key to vibrant pesto. If you can’t find it, consider using spinach or arugula for a different flavor. You can also buy store-bought pesto in a pinch, but fresh is always best!
Pine Nuts: Pine nuts give a lovely flavor to the pesto, but they can be pricey. Walnuts are a great substitute, or even sunflower seeds if you want an allergy-friendly option.
Parmesan Cheese: Freshly grated Parmesan is ideal for the best texture and flavor. If you’re looking for a dairy-free option, try nutritional yeast for a similar cheesy taste!
How Do I Make the Pesto Smooth and Flavorful?
Making the perfect pesto is all about blending the right ingredients to get a creamy texture. The goal is to achieve that lovely green sauce that coats your pasta perfectly.
- Start by pulsing the basil, nuts, garlic, and cheese in the food processor. This helps break them down before adding the oil.
- Once everything is finely chopped, stream in the olive oil gradually. This emulsifies the ingredients and creates a silky pesto.
- Don’t forget to taste and adjust salt and pepper! A squeeze of lemon juice can also add brightness to the flavor.
- If the pesto is too thick, blend in a bit of water from your cooked pasta for a lighter texture and more flavor!
Utilizing these tips will surely lead you to a delicious Pesto Shrimp Pasta that’s both easy to make and enjoyable to eat!
How to Make Pesto Shrimp Pasta
Ingredients You’ll Need:
Pasta & Shrimp:
- 8 oz spaghetti (or your preferred pasta)
- 1 lb raw shrimp, peeled and deveined
Pesto Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts as a substitute)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
For Cooking:
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Red pepper flakes (optional, for a little heat)
Time Needed
You’ll need about 20 minutes in total! This includes around 10 minutes for prep and 10 minutes for cooking. It’s quick and easy, perfect for a weeknight dinner or a cozy meal anytime!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti (or your chosen pasta) and cook it according to the package instructions until al dente. Once done, drain the pasta but remember to save about 1/2 cup of the pasta water for later!
2. Make the Pesto:
While your pasta is cooking, you can whip up the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse them until finely chopped to blend all those lovely flavors.
3. Add Olive Oil:
With the food processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil. Keep blending until the mixture is nice and smooth. Taste the pesto and adjust the seasoning if needed. If you like, add a tablespoon of lemon juice for a fresh zing!
4. Cook the Shrimp:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp to the pan and season lightly with salt and pepper. Cook the shrimp for about 2 minutes on each side, or until they are pink and opaque. Then, remove the skillet from the heat.
5. Combine Everything:
Add the drained pasta directly into the skillet with the shrimp. Lower the heat to medium-low and mix in the pesto sauce, tossing everything together until the pasta is well coated. If the sauce feels too thick, splash in a bit of the reserved pasta water until you reach your desired consistency.
6. Spice it Up (Optional):
If you’re feeling adventurous, you can sprinkle a few red pepper flakes over the pasta for a hint of heat.
7. Serve and Enjoy:
Now it’s time to dig in! Serve your delightful Pesto Shrimp Pasta immediately, and feel free to garnish with extra Parmesan cheese or fresh basil if you like. Bon appétit!
Enjoy your homemade dish of Pesto Shrimp Pasta that’s bursting with flavor and goodness!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just ensure that the frozen shrimp are completely thawed before cooking. A quick way to thaw them is by placing them in a bowl of cold water for about 15-20 minutes or leaving them in the refrigerator overnight.
What If I Don’t Have Pine Nuts?
No worries! Walnuts, almonds, or even sunflower seeds are great substitutes for pine nuts in the pesto. They’ll still lend a delicious flavor to the sauce.
Can I Make the Pesto in Advance?
Yes, you can prepare the pesto up to a week ahead! Just store it in an airtight container in the fridge, and to prevent browning, drizzle a thin layer of olive oil over the surface. Give it a good stir before using!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta on the stove with a splash of water or olive oil to freshen up the sauce!
