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Shrimp Pesto Pasta

Let’s talk about Shrimp Pesto Pasta – a tasty meal that’s pretty easy to put together. Ever thought about making your own pesto? It’s not that hard, but if you’re short on time, store-bought works fine too. Either way, get ready for a pasta dish that’s simple and tasty, perfect for both kitchen enthusiasts and those in a rush.

For about 4 servings, the ingredients will cost you around $20-$25. Prep time? Just 15 minutes. Cooking? Another 15. Give it 5 minutes to rest, and you’re set!

This dish fits into Italian and Mediterranean cuisines, and all you need are basic kitchen tools – a pot, a skillet, and a food processor or blender.

Grab your pasta, shrimp, cherry tomatoes, baby spinach, Parmesan cheese, pine nuts, garlic, olive oil, and basil. Don’t forget to toast the pine nuts for a bit of extra flavor! The homemade pesto is a mix of basil, Parmesan, pine nuts, garlic, salt, and pepper – blended together with olive oil.

Toss everything into the skillet – shrimp, pasta, veggies, pesto, Parmesan, and pine nuts. Add a sprinkle of salt and pepper, a bit of fresh basil, and you’re good to go. Serve it up, and there you have it!

This dish is around 600 calories per serving. Feel free to change things up, and remember – it’s not just a recipe; it’s about making something tasty without too much fuss!

Shrimp Pesto Pasta

Shrimp Pesto Pasta

Delight in a flavorful Shrimp Pesto Pasta, combining the charm of homemade goodness with succulent shrimp, veggies, and al dente pasta. Tossed in a homemade pesto, this fusion of simplicity and taste is garnished with fresh basil for an irresistible dish.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 600 kcal


  • Large pot for boiling pasta
  • Skillet or pan for cooking shrimp and veggies
  • Food processor or blender for making pesto
  • Colander for draining pasta
  • Cooking utensils


  • 12 oz (340g) linguine or your favorite pasta
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach leaves
  • ½ cup grated Parmesan cheese
  • ¼ cup pine nuts toasted
  • 3 cloves garlic minced
  • ½ cup extra-virgin olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Pesto Ingredients:

  • 2 cups fresh basil leaves packed
  • ½ cup grated Parmesan cheese
  • ½ cup extra-virgin olive oil
  • ¼ cup pine nuts toasted
  • 3 cloves garlic minced
  • Salt and pepper to taste


Prepare the Pesto:

  • In a food processor or blender, combine basil, Parmesan cheese, pine nuts, garlic, salt, and pepper.
  • With the machine running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to package instructions until al dente.
  • Drain the pasta and set aside.

Cook the Shrimp and Veggies:

  • In a large skillet or pan, heat olive oil over medium heat.
  • Add minced garlic and sauté until fragrant.
  • Add shrimp and cook until pink and opaque, about 2-3 minutes per side.
  • Stir in cherry tomatoes and baby spinach, cooking until spinach wilts and tomatoes soften.

Combine Pasta, Shrimp, and Pesto:

  • Toss the cooked pasta into the skillet with the shrimp, tomatoes, and spinach.
  • Add the prepared pesto, grated Parmesan, and toasted pine nuts.
  • Gently toss everything together until well coated.
  • Season with salt and pepper to taste.


  • Transfer the Shrimp Pesto Pasta to serving plates.
  • Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.


  • You can adjust the consistency of the pesto by adding more olive oil if needed.
  • Feel free to customize the veggies based on your preferences.
  • Toasting the pine nuts enhances their flavor; be cautious not to burn them.
Q: Can I use frozen shrimp?
A: Yes, just make sure to thaw them properly before cooking.
Q: Is it okay to make the pesto ahead of time?
A: Absolutely! Store it in an airtight container in the refrigerator for up to a week.
Q: Can I substitute the pine nuts?
A: Yes, you can use walnuts or almonds as alternatives.
Q: What’s the best way to reheat leftovers?
A: Reheat gently on the stovetop with a splash of water to maintain moisture.
Keyword Homemade Pesto, Quick and Easy, Shrimp Pesto Pasta
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Erika Herbert
Erika Herbert