This Shrimp Pesto Pasta brings together fresh herbs, lean protein, and wholesome carbs for a meal that’s both nourishing and satisfying.
The basil-almond pesto delivers heart-healthy fats and antioxidants, while shrimp adds a boost of lean protein with minimal saturated fat.
Paired with pasta, it’s a balanced dish that feels indulgent yet light.
Quick to prepare in under 30 minutes, it’s perfect for weeknights, meal prep, or a simple dinner with flair.
Healthy Shrimp Pesto Pasta
Equipment
- 1 food processor
- 1-Large pot
- 1-Colander
- 1 Large Skillet or Pasta Pot
Ingredients
For the Pesto:
- 3 cups fresh basil leaves destemmed
- ¼ cup slivered almonds
- 2 garlic cloves
- 1 lemon zest and juice
- 2 tablespoons Parmesan cheese grated
- ½ cup extra-virgin olive oil
For the Shrimp & Pasta:
- 1 pound spaghetti
- 1 pound raw shrimp peeled and deveined (tails removed)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Basil Pesto Base: Place the fresh basil leaves, slivered almonds, and peeled garlic cloves into the bowl of a food processor. Pulse several times until the mixture is finely chopped and resembles a coarse meal. Scrape down the sides of the bowl with a spatula to make sure all the ingredients are evenly processed. This creates the foundation for a smooth and flavorful pesto.
- Add Lemon and Cheese for Brightness: Next, grate the zest of one lemon directly into the food processor, then squeeze in the fresh lemon juice. Sprinkle in the grated Parmesan cheese. Pulse again until everything is well blended. The lemon adds a refreshing brightness that balances the richness of the nuts and cheese, while Parmesan deepens the savory flavor.
- Stream in Olive Oil Slowly: With the food processor running on low speed, very slowly drizzle in the extra-virgin olive oil. This gradual pouring is important—it helps emulsify the pesto and ensures a smooth, creamy consistency instead of a grainy one. Continue processing until the sauce looks glossy and cohesive. Taste and adjust with a pinch of salt or more lemon juice, if needed. Transfer the pesto to a small bowl and set aside.
- Boil the Pasta to Al Dente: Bring a large pot of salted water to a rolling boil. Add the spaghetti and stir to prevent sticking. Cook according to the package instructions until the pasta is al dente, meaning tender yet slightly firm to the bite. Before draining, carefully scoop out 1 cup of the starchy pasta cooking water and set it aside—this liquid will help the pesto cling beautifully to the noodles. Drain the pasta using a colander and let it rest while preparing the shrimp.
- Season and Prepare the Shrimp: Place the peeled and deveined shrimp into a mixing bowl. Drizzle with a touch of olive oil, then season generously with salt and freshly ground black pepper. Toss well to coat the shrimp evenly. This simple seasoning enhances the natural sweetness of the shrimp without overpowering it, letting the pesto shine in the final dish.
- Cook the Shrimp Until Perfectly Tender: Heat one tablespoon of olive oil in the same pot you used for pasta, set over medium heat. Once the oil shimmers, add the shrimp in a single layer. Cook for 2–3 minutes per side, turning once, until the shrimp turn pink, curl slightly, and become opaque throughout. Be careful not to overcook, as shrimp can quickly turn rubbery if left on the heat too long. Remove the pot from the heat once all shrimp are done.
- Combine Pasta, Shrimp, and Reserved Water: Return the drained spaghetti directly into the pot with the shrimp. Pour in about half of the reserved pasta water and gently toss to loosen the noodles. The steam from the pasta will release subtle starch, helping the sauce adhere better. Keep stirring until the shrimp are evenly distributed throughout the pasta. Add more reserved water if the mixture looks too dry.
- Coat Everything with Fresh Pesto: Spoon the prepared pesto sauce over the pasta and shrimp. Using tongs or a large wooden spoon, toss thoroughly until every strand of spaghetti is coated in the vibrant green pesto. The sauce should cling to the noodles while still glistening. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Plate and Garnish for Serving: Divide the pesto shrimp pasta among serving bowls or plates. For extra flavor and presentation, sprinkle a bit more Parmesan on top, add a drizzle of olive oil, or garnish with fresh basil leaves. Serve immediately while warm for the best texture and flavor.
Notes
- Fresh basil works best for vibrant flavor, but you can mix in baby spinach or kale if basil is limited.
- Almonds give the pesto a mellow nuttiness, though pine nuts, walnuts, or cashews can be substituted.
- Always save pasta water—it helps the pesto coat the noodles smoothly without becoming too thick.
- Shrimp cook quickly; remove them from heat as soon as they turn pink and opaque.
- This recipe can be easily scaled up for entertaining or meal prep.
Chef’s Secrets for Perfect Pasta
The key to making shrimp pesto pasta shine is balance.
Use fresh basil for the pesto whenever possible, as dried herbs won’t deliver the same vibrant taste.
Toasting the almonds lightly before blending enhances their nutty flavor and makes the pesto richer.
When cooking pasta, always salt the water generously—it should taste like the sea.
This not only seasons the pasta itself but also improves the final dish when combined with pesto.
Lastly, avoid overcooking the shrimp; just a few minutes per side is enough for tender, juicy results.
Serving Suggestions and Pairing Ideas
This dish is satisfying on its own, but it pairs beautifully with lighter sides.
A crisp green salad with lemon vinaigrette or a simple arugula salad balances the richness of the pesto.
Garlic bread or roasted vegetables like zucchini, asparagus, or bell peppers add extra variety to the table.
For drinks, a chilled white wine such as Sauvignon Blanc or Pinot Grigio complements the fresh basil and seafood flavors.
If you prefer non-alcoholic options, sparkling water with a squeeze of citrus makes a refreshing pairing.
Storage Tips and Make-Ahead Advice
Shrimp pesto pasta tastes best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
If the pasta seems dry when reheating, add a splash of warm water or olive oil to bring back its creamy texture.
The pesto itself can be made up to a week in advance and kept refrigerated.
For longer storage, freeze the pesto in small portions using an ice cube tray, then transfer the cubes to a freezer bag for up to 3 months.
Thaw overnight in the fridge before using.
Frequently Asked Questions
1. Can I use a different nut for the pesto?
Yes! While almonds give a mild nuttiness, pine nuts, cashews, or walnuts also work well. Each nut adds a slightly different flavor profile, so feel free to experiment with what you have on hand.
2. What type of pasta works best with pesto?
Spaghetti is classic, but linguine, fettuccine, or even short pasta like penne or fusilli hold the sauce beautifully. You can also swap in whole wheat or gluten-free pasta for dietary needs.
3. Can I make this dish without cheese?
Absolutely. For a dairy-free version, simply omit the Parmesan or replace it with nutritional yeast. The pesto will still be creamy and flavorful while keeping the recipe lighter.
4. How can I prevent shrimp from becoming rubbery?
Shrimp cook very quickly, so only 2–3 minutes per side is needed. As soon as they turn pink and opaque, remove them from the heat. Overcooking is the main reason shrimp become tough.
5. Is this recipe suitable for meal prep?
Yes, this dish works well for meal prep. Store portions in containers and reheat with a splash of water or olive oil.
To keep it fresher, store the cooked pasta, pesto, and shrimp separately, then combine just before serving.
