Healthy Shrimp Pesto Pasta
A quick and flavorful pasta dish made with homemade basil-almond pesto, tender shrimp, and perfectly cooked spaghetti. Nutty, herby, and protein-rich, this recipe is a wholesome yet satisfying option for any weeknight dinner.
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.
