Shrimp Pesto Pasta 🍤🌿🧄🧀 Herbaceous, Bright, and Coated in a Creamy, Garlicky Green Sauce With Juicy Seared Shrimp

This pasta hits hard with freshness — basil pesto brings the herbal punch, garlic and Parmesan bring depth, and the shrimp adds a briny, buttery contrast that makes the whole thing sing.

It’s rich without being heavy, bold without being busy. Perfect for summer nights, quick dinners, or when you need a green-powered crowd-pleaser.

Ingredients (Serves 2–3)

For the pasta

• 8 oz linguine, spaghetti, or fusilli
• Salted water for boiling
• ¼ cup reserved pasta water

For the shrimp

• 1 lb large shrimp, peeled and deveined
• Salt and pepper
• ½ tsp garlic powder or paprika (optional)
• 1 tbsp olive oil

For the pesto sauce

• ⅓–½ cup basil pesto (homemade or good jarred)
• 1–2 tbsp cream or milk (optional, for a silky finish)
• 2 tbsp grated Parmesan
• Juice of ½ lemon
• Optional: 1 tbsp butter or a splash of pasta water to loosen

To finish

• More Parmesan
• Chopped basil or parsley
• Lemon zest or drizzle of olive oil

Instructions

Step 1: Boil the pasta
Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.

Step 2: Sear the shrimp
Season shrimp with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high. Sear shrimp 1–2 minutes per side until pink and just cooked through. Remove and set aside.

Step 3: Build the sauce
Lower heat to medium. Add pesto to the same skillet with a splash of cream or butter if using. Stir gently until warmed and just bubbling. Add lemon juice and Parmesan.

Step 4: Toss and combine
Add cooked pasta and a splash of pasta water to the skillet. Toss until glossy and coated. Return shrimp to the pan and stir to combine. Adjust seasoning to taste.

Step 5: Serve hot
Top with more Parmesan, fresh herbs, lemon zest, or a drizzle of oil.

Flavor Variations

• Use arugula, spinach, or kale pesto instead of basil
• Add sun-dried tomatoes or roasted red peppers for contrast
• Swap shrimp for scallops or grilled chicken
• Stir in peas or spinach for a green boost
• Finish with burrata or ricotta for extra creaminess

Pro Tips

• Don’t overheat pesto — it can turn bitter if boiled
• Add pasta water gradually to thin and bind the sauce
• Sear shrimp fast and hot for best texture
• Use fresh lemon juice to cut the richness of the pesto
• Good pesto = good pasta. Use the best you’ve got

Final Thoughts

Shrimp Pesto Pasta is bright, fast, and packed with green energy — herbaceous, savory, and beautifully balanced. Whether you keep it simple or riff with add-ins, it delivers rich flavor with minimal effort and maximum payoff.

Sear it. Swirl it. Go green and garlic-heavy. 🍤🌿🧄🧀

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