Shrimp Pesto Pasta

5 from 11 votes

This shrimp pesto pasta is made with a simple and flavorful basil almond pesto sauce, tossed with spaghetti noodles, and served with shrimp.

Course Entree

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 567kcal

Author Yumna Jawad

Equipment

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

For the Shrimp & Pasta

1 pound spaghetti
1 pound raw shrimp peeled, deveined and tails removed
1 tablespoon 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

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.

Original recipe:

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

Instructions

To make the pesto, combine basil, kale, almonds 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.

Nutrition