Quick Shrimp Pesto Pasta With Garlic And Tomatoes

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 (or make your own basil walnut 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, is just a bonus. 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. (Want more easy pasta dishes? Try my Crockpot Garlic Parmesan Chicken Pasta recipe, easy Ravioli Lasagna fan-favorite Marry Me Chicken Pasta, this Spicy Rigatoni Vodka Pasta or this simple One-Pot French Onion Soup Pasta!)

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. (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).

1. 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). 
2. 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.

3. 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. 

4. 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. 

5. Serve and top. Transfer the pasta to individual bowls and top with red pepper flakes, fresh basil, and Parmesan cheese. 

Quick Time-Saving Tips

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. 

Shrimp Pesto Pasta Frequently Asked Questions

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 - whip up a batch of this roasted garlic spread while you're at it!), 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!

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