This Pesto Shrimp Pasta is a quick, flavorful dinner that combines tender shrimp, juicy burst tomatoes, delicate angel hair pasta, and vibrant basil pesto into one irresistible meal. Ready in just 25 minutes, this easy pasta recipe is perfect for busy weeknights while still feeling elegant enough for entertaining. Every bite is packed with fresh Mediterranean-inspired flavors that the whole family will love.
Why You’ll Love This Recipe
- Ready in only 25 minutes.
- Perfect for busy weeknight dinners.
- Light, fresh, and full of flavor.
- Juicy shrimp cook in just minutes.
- Simple ingredients with restaurant-quality results.
- Easy to customize with your favorite vegetables.
- Great for date nights or family meals.
Ingredients
- 12 ounces peeled and deveined shrimp
- 8 ounces angel hair pasta
- 2 tablespoons olive oil, divided
- 1 pint grape tomatoes
- 2 cloves garlic, minced
- ¼ cup basil pesto
- 1 tablespoon grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- If using frozen shrimp, thaw them under cool running water. Peel, remove the tails if needed, and pat the shrimp dry with paper towels.
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions until al dente.
- Before draining, reserve about ½ cup of the pasta cooking water.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 2–3 minutes until pink and opaque. Transfer to a clean plate.
- Add the remaining olive oil to the skillet along with the grape tomatoes and minced garlic.
- Cook until the tomatoes begin to burst and release their juices. If the garlic starts browning too quickly, add a splash of water to the skillet.
- Add the drained pasta, basil pesto, and about half of the reserved pasta water to the skillet.
- Toss until the pasta is evenly coated, adding more pasta water as needed to create a silky sauce.
- Return the shrimp to the skillet and gently toss everything together.
- Sprinkle with grated Parmesan cheese and freshly ground black pepper.
- Serve your Pesto Shrimp Pasta immediately with extra Parmesan and fresh basil if desired.
Tips & Tricks
- Cook shrimp only until pink to keep them tender.
- Reserve pasta water—it helps create a silky pesto sauce.
- Fresh basil pesto provides the brightest flavor.
- Add baby spinach for extra greens.
- Substitute spaghetti or linguine if angel hair isn’t available.
- Finish with fresh lemon juice for extra brightness.
- Toasted pine nuts make a delicious garnish.
Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Difficulty: Easy
- Dietary Notes: High Protein
Notes
- Homemade pesto works beautifully if available.
- Cherry tomatoes may be substituted for grape tomatoes.
- Add crushed red pepper flakes for gentle heat.
- Fresh mozzarella pearls make a delicious addition.
Nutrition (Approximate Per Serving)
- Calories: 455
- Protein: 28g
- Carbohydrates: 42g
- Fat: 19g
- Fiber: 3g
- Sugar: 4g
- Sodium: 520mg
FAQ
Can I use frozen shrimp?
Yes. Simply thaw completely and pat dry before cooking.
What pasta works best?
Angel hair creates a light dish, but spaghetti, linguine, or fettuccine are excellent alternatives.
Can I make this ahead?
It’s best served fresh, but leftovers keep well for meal prep.
Can I use store-bought pesto?
Absolutely. Store-bought basil pesto is convenient and delicious.
How do I keep shrimp from becoming rubbery?
Cook them only until they turn pink and opaque, then remove them from the heat immediately.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freezing is not recommended because the pasta and pesto may lose their texture.
Reheating: Warm gently in a skillet with a splash of water or broth to loosen the sauce.’
Similar Recipes
Pesto Shrimp Pasta
Ingredients
- 12 ounces peeled and deveined shrimp
- 8 ounces angel hair pasta
- 2 tablespoons olive oil divided
- 1 pint grape tomatoes
- 2 cloves garlic minced
- ¼ cup basil pesto
- 1 tablespoon grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- If using frozen shrimp, thaw them under cool running water. Peel, remove the tails if needed, and pat the shrimp dry with paper towels.
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions until al dente.
- Before draining, reserve about ½ cup of the pasta cooking water.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 2–3 minutes until pink and opaque. Transfer to a clean plate.
- Add the remaining olive oil to the skillet along with the grape tomatoes and minced garlic.
- Cook until the tomatoes begin to burst and release their juices. If the garlic starts browning too quickly, add a splash of water to the skillet.
- Add the drained pasta, basil pesto, and about half of the reserved pasta water to the skillet.
- Toss until the pasta is evenly coated, adding more pasta water as needed to create a silky sauce.
- Return the shrimp to the skillet and gently toss everything together.
- Sprinkle with grated Parmesan cheese and freshly ground black pepper.
- Serve your Pesto Shrimp Pasta immediately with extra Parmesan and fresh basil if desired.
Notes
- Homemade pesto works beautifully if available.
- Cherry tomatoes may be substituted for grape tomatoes.
- Add crushed red pepper flakes for gentle heat.
- Fresh mozzarella pearls make a delicious addition.
Conclusion
This Pesto Shrimp Pasta is proof that an impressive dinner doesn’t have to be complicated. Tender shrimp, sweet burst tomatoes, fragrant basil pesto, and delicate pasta come together in under 30 minutes for a fresh, satisfying meal that’s perfect for both weeknights and special occasions. It’s a recipe you’ll want to keep on repeat.