This quick and easy pesto shrimp pasta piles big juicy shrimp and sweet cherry tomatoes atop a bed of linguini, all coated with a garlicy basil pesto sauce. It's herby, spicy, and comes together in just 20 minutes, with only a handful of ingredients.
You know those nights when you have no idea what to make for dinner? It's getting late, you don't want to run to the grocery store, and you just need something easy? This shrimp pesto pasta recipe is what I turn to during these moments. It's one of my go-to "emergency recipes" - the kind I whip up at least twice a month when the fridge is looking sparse, I'm short on time, and I still want to get something good on the table. I also love it because it's packed with lean protein and healthy fats, and is satisfying without being too heavy.
I almost always have the ingredients for this dish on hand. I like to keep a bag of frozen shrimp from Costco or Trader Joe's in my freezer (frozen shrimp is actually fresher than the "fresh" stuff at the grocery store, especially here in landlocked Colorado), and I always have dried pasta and store-bought pesto tucked away in my pantry. These are the must-haves for this recipe, and everything else, like the cherry tomatoes, lemon juice, or even Parmesan cheese, are just bonuses. Feel free to toss in any other types of veg or cheese you have for the extras, or simply omit them. This recipe is very customizable and forgiving.
So, if you're in need of an "in case of emergency break glass" sort of weeknight dinner, this is it. We love it, we make it on repeat, and it also happens to be incredibly delicious.
Key Ingredients
Ok, here's what you'll need for this simple dinner.
- Linguini. I prefer long noodles here and like linguini, but anything, from spaghetti to angel hair pasta, will work. Cook the pasta to al dente texture (about 1 minute shy of what it says to do on the packaging) and make sure to save 1 cup of the pasta water before draining the pasta.
- Shrimp. You can use any type of shrimp here, but I like using raw, large shrimp, and to save time, I always try to purchase shrimp that are already peeled and deveined. As I said earlier, frozen shrimp is often fresher than the stuff at the counter, unless you have a great fishmonger or happen to live on a coast. (Bonus - Frozen shrimp thaws pretty quickly, so it's also just a great staple to keep in your freezer for these types of last-minute recipes.)
- Basil pesto. I love fresh homemade pesto (this basil walnut pesto is my current fave and can be made in just 5 minutes with a food processor or mortar and pestle), but you can also totally use store-bought pesto here.
- Cherry tomatoes. These add a nice fresh, juicy burst and a pop of color. They're a great addition, but they're totally optional. Sun-dried tomatoes would also work.
- Garlic and lemon juice. Pesto sauce already contains garlic, but I love adding just a bit extra to make it extra garlicky, and the lemon juice gives a nice citrus zing to the sauce.
- Red pepper flakes. For a tiny bit of heat.
- Parmesan cheese. A generous sprinkle gives this a nice, salty, savory finish.
Variations & Substitutions
One of the best things about this recipe is that it's super easy to customize. Here are some options.
- Change the noodles. I like long noodles, but use whatever you've got to make this easier.
- Make it low-carb. Looking for a lighter option? Try zucchini noodles instead of pasta to cut down on carbs and boost veggies. (This is actually really delicious!)
- Change up the pesto. Pesto can be made with almost any nut or green, plus some garlic, olive oil, salt, and cheese. If you're making your own, try out different variations like spinach pesto or arugula pesto. You can also make the sauce creamier by adding a splash of heavy cream.
- Change up the add-ins. Cherry tomatoes are great, but you could also use asparagus, spinach, sun-dried tomatoes, kalamata olives, or artichoke hearts if that's what you've got. Don't be afraid to substitute the veg.
- No shrimp? Not to worry! Another easy hack is to use rotisserie chicken (easy to just pick up from the store, chop up, and toss in with the pasta and pesto sauce at the end). You could also keep this vegetarian and use canellini beans for a bit more protein and fiber.
How To Make Shrimp Pesto Pasta
This recipe is so easy to whip up in just 20 minutes. Here's how to make it (scroll to the bottom of this post for the full printable recipe card, or to save it for later).
- Boil the pasta. Boil the pasta until al dente, which is typically about 1 minute less than the time listed on the package instructions. Be sure to reserve 1 cup of the starchy pasta water before you drain the pasta. We'll use this later to thin out the sauce a bit (if needed).
- Sauté the tomatoes. You'll cook the cherry tomatoes in a large skillet with a little olive oil over medium heat until they start to soften, about 3-4 minutes. Start this process while your pasta is cooking to save some time.
- Cook the shrimp. Add the shrimp to the tomatoes and cook for about 2-3 minutes, flipping the shrimp halfway through, until they're fully cooked (they should no longer be translucent). Add the fresh garlic and sauté for 1-2 minutes more.
- Add the pasta and pesto. Add your pasta and lemon juice to the shrimp mixture, then stir in your pesto sauce. If your sauce is too thick, add a small amount of the pasta cooking water, a tablespoon at a time, until you reach a silky, creamy pesto sauce consistency.
- Serve and top. Transfer the pasta to individual bowls and top with red pepper flakes, fresh basil, and Parmesan cheese.
Quick Time-Saving Tips For Making This Easy Shrimp Pasta Recipe
One of the best things about this easy recipe is that it is so easy and quick to make. Here are my tips for making this as easy as possible.
- Use frozen, deveined shrimp. No peeling required!
- Use store-bought pesto. This is widely available (you can find it in the jarred pasta sauce section of your grocery store, or in the refrigerated section - Costco makes a great refrigerated basil pesto) and it's easy to keep on hand for when you need it. No shame in shortcuts here.
- Don't forget to reserve a cup of pasta water before draining the pasta! Depending on your pesto sauce, you may not need it, but if your sauce is on the thicker side, this is great for thinning the sauce a bit while still retaining that creamy pesto pasta consistency we're after.
- Skip the tomatoes, red pepper, garlic, and extra Parmesan. If you're in a rush or find you just don't have these items on hand, not to worry. This is just as delicious with fewer ingredients.
Make-Ahead Tips
Want to prep this in advance? You can make the entire dish ahead of time and then reheat everything over low heat on the stove when you're ready to serve. Use a small splash of water or broth if the pasta seems to have dried out while storing in the fridge.
Frequently Asked Questions
Yep! You'll just want to toss them in at the very end to warm them a bit. Overcooking them will result in a rubbery texture.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stove or in the microwave. You can stir in a splash of water or chicken broth to the pasta if it has dried out a bit in the fridge.
This shrimp pesto pasta is best enjoyed fresh or within 2-3 days of making it. I don't recommend freezing it as the pesto sauce can separate, and the shrimp can become rubbery when reheated.
Yes! Stir in a splash of heavy cream or a spoonful of cream cheese when adding the pesto for a creamy pesto shrimp pasta.
I always think the best pasta is whatever you have on hand. But, if you're shopping for this recipe, I'd go with linguini or angel hair pasta.
Nope! Frozen shrimp is perfect - just thaw it before using. It's often fresher than what you'll find in the seafood case.
The beauty of frozen shrimp is that it doesn't take all that long to thaw, making it a great last-minute ingredient. I place the shrimp in a colander and run cool water over them for a few minutes to get the thawing process started, then allow them to thaw for 10-15 minutes before using.
What To Serve With Shrimp Pesto Pasta
This is a classic pasta dish that goes well with most Italian sides. I like to serve it with a simple green salad, a big hunk of crusty bread (garlic bread or this Rosemary Parmesan bread are both great), and a crisp glass of white wine. Perfecto!
If you make this pesto shrimp pasta, let me know what you think in the comments below! And don't forget to tag me with a pic on IG!
Recipe
Quick Shrimp Pesto Pasta With Garlic And Tomatoes
Ingredients
- 16 oz linguini (reserve 1 cup of the pasta water after boiling)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- ⅔ cup cherry tomatoes halved
- 1 lb shrimp peeled and deveined
- 1 tablespoon lemon juice
- 1 cup basil pesto (homemade pesto or store-bought)
- 1 teaspoon red pepper flakes
- ½ cup fresh basil chopped
- 2 tablespoon Parmesan cheese shredded
Instructions
- Boil the pasta in a large pot of salted water until al dente (this is about 1 minute less than the cooking time on your package instructions). Important! Reserve 1 cup of the starchy pasta water before draining. We'll add it at the end, if needed, to help loosen and bind the sauce.
- While the pasta is cooking, place a large skillet over medium heat and add a tablespoon of olive oil, then the cherry tomatoes. Cook until softened, about 3-4 minutes.
- Turn the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes, flipping them halfway through the cooking time. The shrimp should turn from translucent to opaque and pink. Add the minced garlic and saute for about 1-2 minutes more.
- Add the lemon juice and the pasta to the pan, then stir in the pesto sauce, being sure to coat the noodles in the sauce. If your sauce is quite thick, add the reserved pasta water, 1 tablespoon at a time, to loosen the sauce, until you reach your desired consistency.
- Serve the pasta in bowls and top with crushed red pepper flakes, chopped fresh basil, shredded Parmesan cheese, and extra pine nuts or walnuts if desired.
Notes
- Store in an airtight container for up to 3 days in the refrigerator. I don't recommend freezing this recipe.
- Time savers: use peeled and deveined shrimp and store-bought pesto sauce.
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