Name: Shrimp Pesto Pasta
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: ½ pound angel hair pasta; 3 Tablespoons olive oil; 1 pound jumbo shrimp peeled, deveined, tails removed; 1 Tablespoon garlic salt; ½ Tablespoon black pepper; ¼ cup pesto fresh or jarred; 3 Tablespoons grated parmesan; 3 Tablespoons heavy whipping cream; sliced cherry tomatoes optional as garnish

This shrimp pesto pasta is complemented with parmesan, angel hair pasta, plump shrimp, and a rich herby pesto sauce. It comes together on the stovetop in around 20 minutes with simple but flavorful ingredients!

Why this recipe works

If you’re looking for a filling meal that won’t keep you in the kitchen all night, this shrimp pesto pasta is the way to go. Simply cook your pasta, sautee that shrimp, then toss them together with heavy cream, parmesan, and seasonings in a pot then enjoy.

There’s a lot of beauty in a dish like shrimp pasta because there’s so much room for customization. Try using your favorite pasta, add in a veggie, or make a homemade pesto sauce instead of the pre-bottled kind. Get creative with it!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – You’ll need 1 pound of jumbo shrimp that are peeled, deveined, and have had the tails removed. Allow frozen shrimp to thaw before beginning. I would not recommend precooked shrimp for this recipe.

PASTA – We prefer to use angel hair pasta, but you can certainly use spaghetti, linguine, fettuccine, or even opt for a short noodle if desired.

PESTO – You can use either jarred or homemade fresh basil pesto which only takes about 10 minutes to blitz together in a food processor.

How to Make Shrimp Pesto Pasta

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Cook pasta according to al dente instructions on the box.
Meanwhile, heat olive oil in skillet over medium-high heat.
Add shrimp to hot oil in skillet and sprinkle with garlic salt and black pepper. Cook for 2-3 minutes per side.
When pasta is done cooking, drain and place in a deep sided pot (such as a Dutch oven).
Add cooked shrimp, pesto, parmesan cheese, and heavy cream to the pasta. Heat over medium-high heat just until everything is heated through.

Frequently Asked Questions & Expert Tips

How do I store leftover shrimp pesto pasta?

Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat on the stovetop over low heat, adding a dash of heavy cream or water to loosen it back up if needed.

Serving Suggestions

Serve shrimp pesto pasta with crusty bread on the side for soaking up any extra sauce left behind. A fresh leafy salad makes another delicious side! Optionally garnish with halved cherry tomatoes.

If desired, you can toss in some quartered asparagus or sliced mushrooms to make an even heartier meal. Be sure to sautee them or roast them before incorporating them to ensure they’re cooked all the way.

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