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
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.
More Related Recipes
- Shrimp Pasta
- Scallop Pasta
- Shrimp Scampi Pasta
- Lobster Mac and Cheese
- Sun Dried Tomato Pesto
- Pesto Pasta
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Shrimp Pesto Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
Things You’ll Need
Before You Begin
- Start cooking the pasta first, then cook the shrimp. Shrimp only takes a few minutes to cook, so you can do that while your pasta is cooking.
- We prefer to use angel hair pasta, but you can certainly use spaghetti, linguine, fettuccine, or even opt for a short noodle if desired.
- Allow frozen shrimp to thaw before beginning. I would not recommend precooked shrimp for this recipe.
Instructions
- 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Gouda Chicken Sliders - November 26, 2025
- Instant Pot Honey Garlic Chicken - November 25, 2025
- Teriyaki Tofu - November 19, 2025
Leave a Reply