Pesto Shrimp Spaghetti: My 10 Best Recipes

Pesto Shrimp Spaghetti: An Irresistible Weeknight Delight

Why Make This Recipe

This Pesto Shrimp Spaghetti recipe is perfect for busy weeknights. You can make a delicious meal in under 30 minutes. It uses simple ingredients that create a big, satisfying flavor. This dish brings a taste of the Mediterranean to your table with fresh pesto and juicy shrimp. It’s also very easy to change to fit your tastes or what you have.

How to Make Pesto Shrimp Spaghetti

Making Pesto Shrimp Spaghetti involves cooking pasta, preparing shrimp, and combining everything with pesto. You can use store-bought pesto or make your own for a fresher taste.

Ingredients of Pesto Shrimp Spaghetti

• For the Shrimp:
• 1 pound fresh or frozen shrimp (peeled, deveined, tails on or off)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional, for a little heat)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

• For the Spaghetti:
• 12 ounces spaghetti or your preferred pasta type
• 1 tablespoon salt (for pasta water)

• For the Pesto Sauce:
• ½ cup store-bought pesto (use a good quality one)
• OR for homemade pesto:
• 2 cups fresh basil leaves
• ¼ cup pine nuts
• ½ cup grated Parmesan cheese
• 2 cloves garlic
• ½ cup olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

• For Garnish & Serving:
• ½ cup fresh cherry tomatoes, halved
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil leaves, torn
• 2 lemon wedges

Directions of Pesto Shrimp Spaghetti

1. Prepare the Pesto (if making homemade): If using store-bought, skip this step. If making homemade, put basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth.
2. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite). Before draining, take out 1 cup of pasta water and set it aside. Drain the spaghetti.
3. Cook the Shrimp: While the pasta cooks, pat the shrimp dry. Season them with salt and pepper. Heat olive oil in a large pan over medium-high heat. Add minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant. Add shrimp to the pan in a single layer. Cook for 1-2 minutes per side until pink and opaque. Do not overcrowd the pan; cook in batches if needed. Remove shrimp from the pan and set aside.
4. Combine Everything: Add the cooked spaghetti to the pan with the garlic (do not clean the pan). Add the pesto to the spaghetti. Slowly add about ½ cup of the reserved pasta water, stirring well, until the sauce coats the pasta evenly and becomes creamy. If needed, add more pasta water a tablespoon at a time.
5. Add Shrimp and Garnish: Add the cooked shrimp and halved cherry tomatoes to the spaghetti. Toss gently to combine.
6. Serve: Serve immediately. Garnish each plate with grated Parmesan cheese, fresh basil, and a lemon wedge.

How to Serve Pesto Shrimp Spaghetti

Serve Pesto Shrimp Spaghetti right away as a main dish. It pairs well with a light green salad with lemon dressing. You can also offer crusty garlic bread to soak up the sauce. Roasted asparagus or broccoli also make a nice side.

How to Store Pesto Shrimp Spaghetti

Store any leftover Pesto Shrimp Spaghetti in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen the sauce when reheating.

Tips to Make Pesto Shrimp Spaghetti

• Choose good pesto: A high-quality store-bought pesto makes a big difference in flavor.
• Do not overcook shrimp: Shrimp cooks very fast. Overcooked shrimp becomes tough and rubbery. Cook until they just turn pink and opaque.
• Taste and adjust seasoning: Taste the dish before serving. You may need to add more salt, pepper, or a squeeze of lemon juice.
• Reserve pasta water: This starchy water helps the pesto stick to the pasta and makes the sauce smooth and creamy.
• Use fresh herbs: Fresh basil as a garnish brightens the dish visually and in taste.

Variation

• Add more vegetables: Stir in sautéed spinach, zucchini, or bell peppers with the shrimp.
• Make it spicy: Increase the red pepper flakes or add a dash of hot sauce.
• Creamy version: For a richer sauce, stir in a spoonful of cream cheese or heavy cream at the end.
• Change the pasta: Use linguine, fettuccine, penne, or bow-tie pasta instead of spaghetti.
• Grilled shrimp: Grill the shrimp for a smoky flavor instead of pan-searing.

FAQs

• Can I use frozen shrimp for Pesto Shrimp Spaghetti?
• Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking.
• What if I don’t have pine nuts for homemade pesto?
• You can use walnuts, cashews, or almonds instead of pine nuts for homemade pesto.
• How long does Pesto Shrimp Spaghetti last in the refrigerator?
• Pesto Shrimp Spaghetti lasts for 2-3 days in an airtight container in the refrigerator.

Quick Pesto Shrimp Spaghetti with Cherry Tomatoes

This speedy recipe combines perfectly cooked shrimp with al dente spaghetti tossed in a vibrant store-bought pesto sauce, brightened with fresh cherry tomatoes and basil for a delicious weeknight meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 people

Calories 550 kcal

Equipment

• Large Pot
• Large Pan
• Tongs

Ingredients

  

For the Shrimp:

• 1 pound fresh or frozen shrimp peeled, deveined, tails on or off
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes optional
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Spaghetti:

• 12 ounces spaghetti or preferred pasta type
• 1 tablespoon salt for pasta water

For the Pesto Sauce (Store-bought option):

• ½ cup good quality store-bought pesto

For Garnish & Serving:

• ½ cup fresh cherry tomatoes, halved
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil leaves, torn
• 2 lemon wedges

Instructions

 

Cook the Spaghetti

• Bring a large pot of salted water to a boil, then add spaghetti and cook until al dente as per package directions. Remember to reserve 1 cup of pasta water before draining the spaghetti.

Cook the Shrimp

• While the pasta cooks, pat the shrimp dry and season with salt and pepper. Heat olive oil in a large pan over medium-high heat, then add minced garlic and red pepper flakes and cook for 30 seconds until fragrant. Add shrimp to the pan in a single layer, cooking for 1-2 minutes per side until pink and opaque, then remove and set aside.

Combine Everything

• Add the cooked spaghetti to the pan with the garlic (do not clean the pan) and stir in the pesto. Slowly add about ½ cup of the reserved pasta water, stirring until the sauce coats the pasta evenly and becomes creamy, adding more pasta water a tablespoon at a time if needed.

Add Shrimp and Garnish

• Add the cooked shrimp and halved cherry tomatoes to the spaghetti, then toss gently to combine.

Serve

• Serve immediately, garnished with grated Parmesan cheese, fresh basil, and a lemon wedge.

Notes

Adjust red pepper flakes to your spice preference. Don't discard all the pasta water; it's essential for creating a creamy sauce. For best results, use good quality store-bought pesto or homemade if preferred.