This Pesto Shrimp Pasta is a quick and yummy meal that brings the taste of Italy to your dinner table! It’s made with juicy shrimp and fresh basil pesto tossed with pasta.
The best part? You can get it all done in about 20 minutes! It’s perfect for busy nights or when you simply want something delicious without a fuss.
Key Ingredients & Substitutions
Pasta: Fusilli is great for holding pesto, but spaghetti works too. If gluten-free, consider zucchini noodles or gluten-free pasta, which still taste fantastic.
Shrimp: Large shrimp are ideal for this dish. If unavailable, you can use medium shrimp or even diced chicken for a different protein option.
Fresh Basil: Basil gives the pesto its bright flavor. If fresh isn’t available, you can use a teaspoon of dried basil, but fresh is more vibrant. I find the taste difference significant!
Pine Nuts: Pine nuts add a rich flavor to the pesto, but walnuts or sunflower seeds work as substitutes if you’re looking for a budget-friendly option.
Parmesan Cheese: You can swap it for Pecorino Romano for a sharper taste. Nutritional yeast also serves as a great dairy-free substitute for a cheesy effect.
How Can I Make Smooth and Flavorful Pesto?
Making pesto is simple, but the key is in how you blend your ingredients. Start with the garlic, nuts, and basil in the food processor, and pulse them to break down without turning them to mush. Then, while blending, slowly drizzle in the olive oil to achieve that smooth consistency.
- Combine basil, nuts, and garlic in the food processor and pulse until chopped.
- While it’s running, slowly add olive oil to create a creamy texture. Add Parmesan and lemon juice last for bright flavor!
Remember to taste and adjust with salt, pepper, or lemon juice until it’s just right. Fresh ingredients make all the difference in flavor!
How to Make Pesto Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz fusilli pasta (or spaghetti)
- 1 lb large shrimp, peeled and deveined
For the Pesto Sauce:
- 2 cups fresh basil leaves
- ½ cup grated Parmesan cheese, plus extra for garnish
- ⅓ cup pine nuts (or walnuts)
- 2-3 cloves garlic
- ½ cup extra virgin olive oil
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
For Cooking Shrimp:
- 1 tbsp olive oil
- Fresh basil leaves for garnish
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and making the pesto, followed by quick cooking for the shrimp and tossing everything together. A wonderfully quick meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the fusilli (or spaghetti) and cook it according to the package instructions, usually around 8-10 minutes, until it’s al dente. Once done, drain the pasta and set it aside while you prepare the rest.
2. Make the Pesto Sauce:
While the pasta is cooking, it’s time to make the pesto! In a food processor, add the fresh basil leaves, pine nuts (or walnuts), garlic, and Parmesan cheese. Pulse them together until everything is coarsely chopped. This should only take a few seconds!
3. Blend and Season:
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto becomes smooth and creamy. Once blended, season it with salt, pepper, and lemon juice to taste. Give it a quick taste and adjust if needed. Once ready, set the pesto sauce aside.
4. Cook the Shrimp:
In a large skillet, heat the 1 tablespoon of olive oil over medium-high heat. If it sizzles, it’s ready! Add the shrimp, and season them lightly with salt and pepper. Cook the shrimp for about 2-3 minutes on each side until they’re pink and opaque. Once cooked, remove the skillet from heat.
5. Combine Pasta and Pesto:
In the same skillet (or in a large mixing bowl), add the cooked pasta and pour the fresh pesto sauce over it. Toss everything together until the pasta is evenly coated in that delicious pesto.
6. Add the Shrimp:
Gently fold the cooked shrimp into the pasta. Be careful not to break the shrimp as you mix!
7. Serve and Garnish:
Dish out the pesto shrimp pasta into bowls. Top each serving with extra grated Parmesan cheese and a few fresh basil leaves for that lovely touch. It’s all about that presentation!
8. Enjoy!
Dig in while it’s warm. Enjoy your flavorful and vibrant pesto shrimp pasta!
Can I Use Different Types of Pasta?
Absolutely! While fusilli holds the sauce well, you can substitute it with any pasta you prefer, like spaghetti, penne, or even gluten-free options like brown rice or chickpea pasta!
What Can I Substitute for Pine Nuts?
If you’re looking for alternatives, walnuts, sunflower seeds, or even almonds can work great in the pesto. Each will offer a slightly different flavor, but they all contribute a delightful crunch!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, you can reheat it on the stove over low heat, adding a splash of olive oil or a little water to keep it moist.
Can I Make the Pesto in Advance?
Absolutely! You can prepare the pesto up to a week in advance. Just store it in an airtight container in the fridge, and cover the surface with a little olive oil to prevent browning.