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Shrimp pesto pasta is one of those weeknight heroes that feels fancy enough for guests but comes together in half an hour. The pasta gets tossed in a fragrant basil pesto that clings to every bite, with seared shrimp bringing a juicy pop of flavor. I love finishing it off with a squeeze of lemon and a handful of toasted pine nuts for a little crunch. Whether you use homemade or store-bought pesto, the results are always crave-worthy.
I first pulled this together when I wanted a restaurant-style dinner without leaving home. My family raved so much that it became one of our go-to meals when we need something speedy and satisfying.
Ingredients
- Pasta: about eight ounces I like fettuccine or spaghetti Look for bronze-cut pasta if you want sauce to cling better
- Raw shrimp: one pound peeled and deveined Large shrimp stay juicy and are easier to work with Choose shrimp that smells fresh and looks slightly translucent
- Olive oil: two tablespoons for searing Opt for extra virgin with a peppery aroma
- Salt and black pepper: highlight the natural flavors Use flaky or kosher salt if you have it
- Smoked paprika: adds a warm hint of spice Use Spanish smoked paprika for earthiness
- Fresh garlic: five cloves minced builds layers of savory flavor Freshly peeled cloves taste best
- Basil pesto: about a third cup Homemade tastes brightest but a good refrigerated store pesto works well too
- Toasted pine nuts: about a third cup for topping Optional but gives a rich crunch Toast until golden not brown
- Freshly squeezed lemon juice: two tablespoons brings brightness and balances the richness Pick a juicy lemon and avoid bottled juice
Step-by-Step Instructions
- Cook the Pasta:
- Bring a big pot of salted water to a rolling boil Add the pasta and cook until just al dente usually ten to twelve minutes Drain well but save a half cup of pasta water for later in case you want to thin out your sauce
- Prepare and Sear the Shrimp:
- Season shrimp with salt black pepper and smoked paprika Toss until evenly coated Heat the olive oil in a large skillet over medium heat Add shrimp in a single layer with minced garlic scattered over the top Cook for about three minutes per side until they are pink and just cooked through You may need to cook the shrimp in two batches to avoid overcrowding Shrimp taste best with a gentle sear not steam Remove shrimp to a clean plate and set aside
- Combine Pasta and Pesto:
- Return the empty skillet to low heat Add cooked pasta and all the pesto Stir gently to coat the noodles Let everything simmer for two minutes Taste and season with more salt and pepper if needed
- Add Finishing Touches:
- Pour one tablespoon of lemon juice over the pasta and stir Taste and add more if you want extra brightness Toss in the seared shrimp and gently fold everything together for even distribution
- Serve and Garnish:
- Plate the pasta and shrimp immediately Sprinkle generously with toasted pine nuts If you like add a sprinkle of grated Parmesan or fresh basil Serve hot and enjoy that delicious aroma
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My favorite moment is always folding in the golden shrimp and watching the pesto coat everything with a sweet herbal aroma This dish takes me right back to summer vacations when we feasted on shrimp by the sea with family there To me pesto’s sharp herby punch is the heart of this recipe and I never get tired of sneaking a spoonful while I cook
Storage Tips
To store leftovers cool pasta and shrimp to room temperature before sealing in an airtight container It will keep well in the fridge up to three days For best results reheat gently with a splash of water or olive oil on the stove Microwaving is fine but be careful not to overcook the shrimp
Ingredient Substitutions
If you do not have pine nuts use slivered almonds or toasted walnuts For the shrimp chicken strips or white beans work as a swap for different dietary needs For the pasta any shape with a sauce-catching surface is good Try whole grain or gluten free pasta for more options Spinach or arugula can be stirred in for extra greens
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Serving Suggestions
This dish pairs beautifully with a bright green salad and a slice of garlic bread If you want an extra vegetable boost cherry tomatoes or blanched asparagus tips are delicious tossed in at the end I often reach for a crisp white wine like Pinot Grigio to round out the meal
Cultural and Historical Notes
Pesto has roots in Liguria Italy The word itself comes from the Italian pestare which means to pound or crush reflecting the traditional mortar and pestle method While classic pesto uses basil pine nuts and Parmesan cooks have always experimented with local herbs and nuts Shrimp is not traditional in Genovese pesto but the combination works especially well in American kitchens always open to new flavors
Frequently Asked Questions
- → How do I prevent shrimp from turning rubbery?
Sear shrimp just until pink and opaque, about 3 minutes per side. Avoid overcrowding the skillet to ensure even cooking.
- → Can I use store-bought pesto?
Yes, store-bought basil pesto works well. For extra freshness, try refrigerated varieties or homemade pesto if you have time.
- → Which pasta shapes are best?
Pappardelle, fettuccine, or spaghetti all compliment the sauce. Select shapes that hold the pesto well and have a firm bite.
- → How can I add more flavor?
Top with toasted pine nuts, grated Parmesan, or add veggies like cherry tomatoes, spinach, or sun-dried tomatoes to enhance flavor.
- → What’s the best way to toast pine nuts?
Spread pine nuts on a baking sheet and toast in a preheated 350°F oven for 5 minutes, watching closely to avoid burning.