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Plate of pesto spaghetti with grilled shrimp on the side
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5 from 3 votes

Pesto Spaghetti with Shrimp

This Pesto Spaghetti is made with a simple flavor-packed kale almond pesto sauce, tossed with zucchini and spaghetti noodles and served with grilled shrimp!
Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 683kcal
Author Yumna Jawad


For the Pesto

  • 1 cup basil leaves destemmed
  • 1 cup baby kale destemmed
  • ¼ cup almonds silvered blanched
  • 2 garlic cloves
  • 2 tablespoons parmesan cheese freshly grated
  • ½ cup extra-virgin olive oil
  • Juice of 1/2 lemon

For the Shrimp

  • 1 tablespoon olive oil
  • 1 pound raw shrimp deveined, tail off
  • Salt and pepper to taste

For the spaghetti

  • 2 zucchinis spiralized
  • 8 ounces spaghetti


  • To make the pesto, Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. Add the lemon juice and parmesan cheese. Then with the machine running slowly pour in the oil and process until the mixture is smooth.
  • 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 return to the pot to stay warm.
  • To cook the shrimp, season shrimp with salt and pepper. Skewer the shrimp, if desired or as is. Preheat pan to medium-heat and add the olive oil. Cook shrimp for 2-3 minutes per side, or until it turns pink.
  • When you’re ready to eat, toss the pesto with the pasta water along with the cooked spaghetti and raw zucchini noodles until well combined. Serve with the cooked shrimp on the side with fresh basil, if desired.


Storage: Store any leftovers in an airtight container. The pesto will last up to 7 days in the fridge. The pesto spaghetti mixed together will stay fresh for 3-4 days.
Freezing Instructions: You can also freeze any unused pesto in a plastic bag, glass container or plastic container for up to 3 months. Thaw in the fridge overnight and use as you normally would
Make Ahead Tips: You can make the pesto sauce up to a week in advance and store in the fridge until you're ready to cook the pesto spaghetti.
Substitutes: For best results, follow the recipe as is. However this is a very forgiving recipe, so you can substitute the ingredients for the pesto according to my list provided above. You can also switch out the pasta used and serve with other proteins or just a salad.
Equipment: I use the Kitchen Aid 7-Cup Food processor to make the pesto. It has a high and low pulse speed so you can make the pesto as smooth or chunky as you’d like.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.


Calories: 683kcal | Carbohydrates: 49g | Protein: 35g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 287mg | Sodium: 939mg | Potassium: 635mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2205IU | Vitamin C: 43.8mg | Calcium: 284mg | Iron: 4.4mg