Shrimp Pesto Pasta

This fresh shrimp pesto pasta comes together in just 20 minutes. Pan-seared shrimp, juicy grape tomatoes, and bright basil pesto are tossed with hot pasta for a simple, flavorful dinner you’ll love.

Flavor: Juicy shrimp, bright pesto, and lightly charred tomatoes make every bite fresh and flavorful.
Why It Works: Cooking the shrimp and tomatoes separately keeps the shrimp tender while letting the tomatoes concentrate their sweetness without watering down the sauce.
Technique: Blistering the tomatoes brings out their natural sweetness and adds depth, keeping the flavors simple and fresh.
Recommended Tools: A large skillet to cook the shrimp, and a pot to cook the pasta.
Swaps: Use your favorite shape of pasta or swap shrimp for chicken, scallops, crab, or lobster.

Shrimp, oil, pesto, oregano, spaghetti, grape tomatoes, salt, and pepper with labels to make Shrimp Pesto Pasta

What You’ll Need:

Spaghetti: Use regular or whole wheat spaghetti, or swap in any long pasta like linguine, fettuccine, or tagliatelle.
Shrimp: Fresh or frozen medium shrimp work best. Buy peeled and deveined to save time, then thaw (if needed) and pat dry for the best sear. Large shrimp may need an extra 30 seconds per side.
Grape Tomatoes: Blister the tomatoes on high heat for the sweetest, juiciest flavor. Cherry tomatoes work too.
Pesto: Both homemade and store-bought pesto work. If using store-bought, choose one with real basil and olive oil, and taste first. Some brands are salty, so you may not need extra salt.
Parmesan Cheese: Freshly grated Parmesan melts more smoothly than pre-shredded and gives the best flavor.
Seasonings: Salt, pepper, and dried oregano keep it simple. Add a pinch of red pepper flakes for heat (optional), and finish with fresh basil.

A skillet of cooked shrimp to make Shrimp Pesto Pasta

From Start to Finish

This recipe moves quickly, so it helps to have everything prepped before you start cooking.

Cook pasta al dente (firm) and reserve a little pasta cooking water (to loosen the pesto if needed).
Season shrimp, sear, and set aside (full recipe below).
Blister tomatoes, remove the pan from the heat, then add pasta and toss with pesto.
Add shrimp back in and top with Parmesan and fresh basil.

A skillet of Shrimp Pesto Pasta with some of the pasta wrapped around a fork

Pat the shrimp very dry before searing so they brown nicely instead of steaming.
Add the pesto when the pan is off the burner, so that it keeps its bright and zesty color and flavor.
If your pesto is thick, thin it with a tablespoon or two of warm pasta water before tossing so it coats the pasta evenly.
It’s important not to overcook the shrimp. It only needs about a minute per side. When the shrimp turn pink and curl into a C shape, they’re done; remove them from the heat immediately.

Leftovers Made Easy

For meal prep, be sure to store the shrimp separately in an airtight container for up to 4 days. Leftovers are still delicious stored together, too. Freezing is not recommended.

Pesto may darken a little in the fridge, but the flavor is still great. Reheat over low heat just until warmed through, so the shrimp stay tender. Add a splash of water to loosen the pesto sauce.

Shrimp Lovers’ Favorites

Did you make this Shrimp Pesto Pasta? Leave a rating and comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water and drain; set aside.
While pasta is cooking, pat shrimp dry with paper towels. Season with oregano, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side or until bright pink and just cooked through. Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and grape tomatoes. Cook until they begin to blister and burst, stirring occasionally, about 6-8 minutes.
Remove the skillet from the heat and add 2 tablespoons pasta water. Scrape up any brown bits.
Add pasta, shrimp with any juices, and pesto. Toss well to coat, adding more pasta water as needed.
Taste and season with additional salt or pepper if needed.
Top with Parmesan and fresh basil or a squeeze of lemon if desired.

Dry the shrimp well so they sear instead of steaming, which releases juices instead of holding them in.
Add the pesto after the pan is off the heat to keep its bright taste.
Cook the shrimp about a minute per side and pull it off the heat as soon as it turns pink and curls into a C shape. An O shape is overcooked.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Pasta, Seafood

Cuisine American

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