This pesto shrimp pasta is one of the easiest dinners to make. It’s just a handful of ingredients. Add pasta, shrimp, pesto, and a few other ingredients and it’s ready in about 15 minutes from start to finish. The only real preparation is slicing a few cherry tomatoes, then boiling and tossing the pasta. Simple, flavorful and the perfect meal for any night.
This is one of my go-to recipes when I’m a burnt out cook and want something like a real dinner without the hassle. I rely on meals like this that use simple ingredients and leave no room for error. It’s the kind of recipe that you can hand over to someone else and know the outcome. I make this often because it’s easy, reliable, and something that everyone wants to eat.
If you like easy dinners like this, you might also like the Sweet Chili Chicken Rice Bowl, Black Salmon Tacos with Coleslaw, or Pesto Shrimp Orso. Same low effort energy, just adding different flavors to make things interesting.
ingredient spotlight
This is not a complete list of ingredients, but a quick overview of some key ingredients that make this dish burnout-friendly.
Shrimp (peeled and deveined) – To make this recipe really hassle-free, use peeled and deveined shrimp. It saves you 5-10 minutes of prep time and makes for a more realistic weeknight meal. I like to use large shrimp, but any size will do. Pesto – Use your favorite pesto. To keep things simple, I usually buy store-bought (Trader Joe’s is my go-to), but homemade works well too. If you want to make your own, the cashew arugula pesto here is especially delicious.
tips for success
One-pot option (no fuss) – If you don’t want to mess up another pot, add the shrimp directly to the pasta water during the last 2 minutes of cooking. It works fine, but be aware that it can give the pasta a bit of a shrimp flavor. Use cooked shrimp – Shrimp that is already cooked can also be used here. Add during the last 15-30 seconds to cook through. Use what you have for pasta. You can use any pasta. I love spaghetti, but this recipe is very forgiving.
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8 ounces spaghetti
Preheat a large skillet over medium heat. Once hot, spray with avocado oil or olive oil and add shrimp. Spread the shrimp in a layer and sprinkle with salt and garlic powder. Cook for 2 to 3 minutes on each side.
Peel and devein 1 pound frozen shrimp; 1/2 teaspoon salt, Garlic powder 1/2 teaspoon
After draining the pasta, return the pasta to the pot and add the cooked shrimp, the entire container of pesto, and 1 cup of sliced tomatoes, stirring well.
8 ounces pesto, 1 cup cherry tomatoes
Add about 1/4 cup of the pasta cooking water to the pot and mix well. Continue adding liquid as needed until you achieve your desired sauce consistency. Please enjoy warm.
Reserve some of the pasta water – Reserve about 1/2 to 1 cup of the pasta water before draining. Add a splash as needed to ensure the pesto evenly coats the pasta and shrimp. Amounts of pesto vary – all pesto is a little different. Start with less and add more until you get the coating you like. Leftovers can be stored in an airtight container for up to 3 days. Leftovers can be eaten cold or warm.
Nutritional information display
Nutritional information table
Amount per serving
Where does the nutritional information come from? Nutritional information is provided by the USDA Food Database.
Other quick additions
If you want to change things up or make this a little more fleshed out, here are some simple add-ins.
White kidney beans – Cannellini beans are my favorite here. Add a little protein to make your dishes more filling without any extra effort. Sun-dried tomatoes – Add them whenever you have them. It’s flavorful and goes great with pesto. Cheese – It’s always a good idea to sprinkle Parmesan or a little feta on top. Crushed red pepper flakes – If you want a little spiciness, add a pinch. Additional vegetables – Add baby spinach or arugula at the end and let it wilt a little. Add a pinch of salt to infuse the vegetables with flavor.
