Shrimp Pesto Pasta

Here’s a quick, flavorful Shrimp Pesto Pasta that feels restaurant-worthy but comes together fast:

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Ingredients (serves 3–4)

• 12 oz (340 g) pasta (penne, linguine, or fettuccine)

• 1 lb (450 g) shrimp, peeled and deveined

• 2–3 tablespoons olive oil

• 3 cloves garlic, minced

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

• ½–¾ cup basil pesto (store-bought or homemade)

• ¼ cup grated Parmesan cheese (plus more for serving)

• ¼ cup reserved pasta water

• Juice of ½ lemon (optional but recommended)

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Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
   Reserve ¼ cup pasta water, then drain.

2. Cook the Shrimp
   Pat shrimp dry and season with salt and pepper.
   Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.

3. Sauté Garlic
   In the same skillet, reduce heat to medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant (don’t let it burn).

4. Combine
   Add cooked pasta to the skillet. Stir in pesto and reserved pasta water until coated and glossy.

5. Add Shrimp & Finish
   Return shrimp to the pan. Add Parmesan and lemon juice. Toss gently until everything is heated through and well combined.

6. Serve
   Taste and adjust seasoning. Serve hot with extra Parmesan and cracked black pepper.

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Optional Add-Ins

• Cherry tomatoes (halved)

• Spinach or arugula

• Sun-dried tomatoes

• A splash of cream for a richer sauce

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💡 Pro Tips

• Don’t overcook the shrimp—they turn rubbery fast.

• Pasta water helps the pesto cling to the noodles and keeps the sauce silky.

• If pesto is very thick, thin it with a little olive oil or more pasta water.

If you’d like, I can also share a one-pan version, a creamy pesto shrimp pasta, or a gluten-free adaptation.