Shrimp Pesto Pasta
Updated Feb 26, 2026
Homemade Shrimp Pesto Pasta with fresh basil, almonds, Parmesan, and sautรฉed shrimp. Classic pesto pasta ready in 30 minutes.
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Shrimp and Pesto Pasta is soo good!
Shrimp is one of my favorite lean proteins, and I’ve never met a fresh pesto I didn’t have to show some restraint around. So when I put the two together for shrimp pesto pasta, it’s hard not to go back for seconds.
I make the pesto with almonds instead of pine nuts because that’s what I usually have, and it still gives a nutty flavor. The shrimp cooks quickly, the spaghetti holds onto the sauce, and a little pasta water pulls everything together. Plus, I can make this shrimp pesto pasta in 30-ish mins.
Happy Cooking!
– Yumna
Shrimp Pesto Pasta Ingredients
- Pesto base: Fresh basil, slivered almonds, garlic, lemon zest & juice, Parmesan, olive oil. I use slivered almonds instead of pine nuts because they’re more affordable and I usually have them on hand. You can swap in pine nuts or even walnuts if needed. Fresh lemon zest makes a difference here, so I don’t skip it. If the pesto feels too thick, a splash of pasta water loosens it up.
- Pasta: I like spaghetti because it holds onto the pesto well, but linguine or fettuccine work just as easily. I salt the pasta water well since it’s the only chance to season the noodles themselves.
- Shrimp: Raw peeled and deveined shrimp, olive oil, salt & pepper. I use large shrimp so they don’t overcook too quickly. Make sure they’re patted dry before cooking so they sear instead of steam. If using frozen shrimp, thaw completely and drain well first.
- Reserved pasta water: This helps bring everything together at the end. I add it gradually until the pesto coats the pasta smoothly instead of clumping.
How to Make Shrimp Pesto Pasta
Shrimp Pesto Pasta Recipe
Shrimp Pesto Pasta recipe with basil, Parmesan, garlic, and shrimp tossed with spaghetti. Homemade pesto using almonds instead of pine nuts.
Video
Ingredients
For the Pesto
- 3 cups fresh basil leaves destemmed
- ¼ cup slivered almonds
- 2 garlic cloves
- 1 lemon zest and juice
- 2 tablespoons grated Parmesan cheese
- ½ cup extra-virgin olive oil
Instructions
- To make the pesto, in the bowl of a food processor, combine basil, almonds, garlic, lemon zest, lemon juice and Parmesan cheese until finely minced. Then with the machine running, slowly pour in the oil and process until the mixture is smooth. Set aside.
- To cook the spaghetti, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside in a colander.
- Place the shrimp in a large bowl and season with salt and pepper. Heat the olive oil in the now empty pasta pot over medium heat. Cook shrimp for 2-3 minutes per side, or until it turns pink and opaque.
- Add the pasta and pasta water on top of the shrimp and stir to combine. Add the pesto and stir until the spaghetti is evenly coated in pesto.
- Divide the pasta among 6 serving bowls.
Notes
My Top Tip: Reserve some pasta water to mix with your pesto! The salty, starchy pasta water adds a lot of flavor to this pesto spaghetti. Plus, it actually helps bind the pasta and sauce together.
Storage: Store any leftovers in an airtight container for up to 7 days in the fridge. When you’re ready to eat, simply warm your pasta in the microwave until heated through.
Freezing: You can freeze any unused pesto in a plastic bag, glass container or plastic container for up to 3 months. To use, thaw your sauce in the fridge overnight and use it as you normally would.
Nutrition
Serving: 1.5cups, Calories: 567kcal, Carbohydrates: 60g, Protein: 27g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 0.003g, Cholesterol: 123mg, Sodium: 125mg, Potassium: 469mg, Fiber: 4g, Sugar: 3g, Vitamin A: 652IU, Vitamin C: 12mg, Calcium: 119mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use the pulse option on your food processor. Pesto is supposed to be chunky, so feel free to pre-chop your ingredients or use your food processor’s pulse option to chop the herbs roughly before adding the olive oil. This will help your greens keep their bright color!
- Reserve some pasta water to mix with your pesto. Your salty, starchy pasta water adds a lot of flavor to this pesto spaghetti. Plus, it actually helps bind the pasta and sauce together.
Serving Ideas
- Add a side salad. I love serving this shrimp pesto pasta with a fresh salad like my classic garden salad, my Caesar salad, or my simple green salad.
- Serve with bread. I always have bread on hand with this pasta to sop up the extra pesto sauce! Try my garlic knots, my herby garlic bread, or my classic dinner rolls.
- Cook some veggies. If you want to add some non raw veggies to this meal, this pesto pasta will taste great with oven-roasted carrots, air fryer vegetables, or roasted zucchini.
FAQs
I don’t have a food processor. Can I still make the pesto?
Yes, you can! A mortar and pestle will work; it might just take a bit longer. Another option is a blender, though you might need to stop and scrape down the sides more often to get a smooth consistency.
Comments
Please clarify…the recipe says to combine the pasta, pesto and shrimp, then to divide up into serving bowls and top with 3-4 shrimp. Are these in addition to the shrimp already combined in the pasta/pesto mix? Confused…
You’re right, so sorry about that! The shrimp are meant to be placed/rearranged on the top for serving but the recipe did read confusing, so I updated it. Thanks for pointing this out!
Great recipe. I was in a pinch so I used jarred basil pesto but my husband and I loved it. I didn’t need the excess pasta water. I can’t wait to use the homemade pesto sauce.
Yay! So happy you liked it, Kathi!!
Step 4 says to toss the pesto with the pasta water. Does this mean don’t drain water before adding the pesto? Thanks! Can’t wait to try it.
Hi Laree, no, you do not want to add the pesto to the whole pot of water. The end of step 2 is the instructions for the pasta water. “Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.” Hope you enjoy!
What spiralizer are you using for the zucchini? I bought the one that attaches to my kitchen aid mixer. It wasn’t pretty! I returned it to the store, immediately.
The one by Paderno World Cuisine! https://amzn.to/3t3SWYc
Yumna, TYVM!
You’re welcome!
If I donโt want to make my pesto from scratch, how much pre-made pesto should I add at the end? Thank you!
Good question! I think it depends on the brand of pesto and your preferences, but I would probably use 1 to 1.5 (7-ounce) containers for each pound of pasta.
When I saw green spaghetti, read the pesto ingredients, could not wait to cook it.
I did. Was super delicious. Thanks for all your healthy meals and snacks recipes.