30-Minute Shrimp Pesto Pasta

Featured in Fast and Simple Recipes for Busy Days.

Whip up this shrimp and pasta dinner in half an hour. The big shrimp stay juicy when seared quick, then you’ll toss them with warm noodles and loads of basil pesto for a solid punch of flavor. Toasted pine nuts bring out a deep, buttery crunch. A squeeze of lemon keeps things fresh and light. Toss in tomatoes, greens or even a hit of Parmesan if you want. One skillet, simple steps and a meal that feels special without the fuss—perfect for a weeknight with friends or family and full of Mediterranean vibes.

Haya
Updated on Sat, 24 May 2025 00:15:38 GMT
A plate holding shrimp with spinach. Pin it
A plate holding shrimp with spinach. | recipeown.com

Shrimp pesto pasta is that dinnertime lifesaver you whip up in a snap, but it still makes you look like a pro if friends pop by. Each swirl of pasta gets wrapped up in a punchy basil pesto, and the shrimp bring juicy bites to every forkful. Squeeze some lemon and toss on toasty pine nuts for a little extra flair. Go homemade or grab jarred pesto—either way, you'll want seconds.

This meal came together first when I craved something fancy but didn't want to eat out. After seeing how much my family loved it, we've kept it in the dinner rotation for those nights when we're starving and want a sure thing.

Tasty Ingredients

  • Fettuccine or spaghetti: grab around eight ounces Try for bronze-cut if you want the sauce to really hug each strand
  • Large raw shrimp: about one pound peeled and cleaned Go for a fresh ocean smell and clear look—they'll be the juiciest
  • Extra-virgin olive oil: two tablespoons for cooking Pick one that smells grassy and a little spicy
  • Salt and pepper: bring out all the flavors Flaky or kosher salt makes a difference
  • Spanish smoked paprika: brings earthy warmth and just a whisper of spice
  • Garlic cloves: five of them minced up Fresh is key for that savory base
  • Basil pesto: grab about a third cup Homemade’s bright but a quality fridge pesto is great too
  • Pine nuts toasted: another third cup if you like crunch Toast until just golden
  • Lemon juice fresh: use two tablespoons for a bright pop Stick to fresh-squeezed—skip the bottled stuff

Simple Steps

Get the Pasta Ready
Fill a big pot with salty water and get it boiling Drop in your pasta and cook to just al dente—it'll usually take ten to twelve minutes. Drain but make sure to keep a half cup of the pasta water just in case the sauce needs it.
Sear the Shrimp
Coat your shrimp in salt, pepper, and smoked paprika. Heat olive oil in a big skillet on medium. Scatter in garlic, put shrimp in one even layer, and sear about three minutes per side so they're pink but not overdone. Give them space—do it in batches if needed. Pull the shrimp out onto a plate as soon as they're done.
Toss Pasta With Pesto
With the skillet still on low, add your cooked noodles and pesto. Stir until all the pasta picks up that green color. Let them mingle for a couple minutes, then try a bite and adjust salt and pepper if you want.
Finish With Shrimp and Lemon
Squeeze in one tablespoon of lemon juice and mix. Test for brightness—add more if you feel like it. Tip in your shrimp and gently toss everything so it looks evenly mixed.
Plate and Enjoy
Spoon out the pasta and shrimp right away. Shower it with toasted pine nuts. If you're into it, toss on some grated Parmesan or torn basil leaves. Serve hot, breathe in that herby steam, and dig in.
A plate piled high with shrimp and herby green sauce. Pin it
A plate piled high with shrimp and herby green sauce. | recipeown.com

I always smile when I mix those golden crusted shrimp into the pasta and see every noodle glossed in vibrant green pesto. It feels just like those summer nights by the coast, with family and plates overflowing. Honestly, I catch myself sneaking a taste of pesto right from the spoon while cooking—it’s just so fresh and punchy.

Storing Leftovers

Let the pasta and shrimp cool before you pop it all into an airtight box. It'll stay good in the fridge for three days no problem. When you want a bite later, gently reheat it on the stove with a splash of olive oil or water. Microwaving works, but keep it short so the shrimp doesn't get rubbery.

Swap-In Ideas

No pine nuts? Slivered almonds or toasted walnuts totally do the job. Out of shrimp? Try chicken strips or white beans instead. Grab any pasta shape that holds sauce well—whole grain or gluten free both work. When you’re craving greens, stir in some spinach or peppery arugula near the end.

Shrimp and noodles in a cozy bowl. Pin it
Shrimp and noodles in a cozy bowl. | recipeown.com

How to Serve

This pasta is awesome with fresh green salad and crusty garlic bread. If you're after more veggies, try mixing in blanched asparagus or chopped cherry tomatoes. When it’s time to kick back, pour a cold glass of Pinot Grigio to go with everything.

Tradition and Background

Pesto comes from Liguria, Italy, getting its name from pestare—the Italian way to say “crush”—because it was always made with a mortar and pestle. Basil, pine nuts, and Parmesan are the usual stars, though folks have always put their own spin on it depending on what’s around. Pairing it with shrimp isn’t classic in Genovese cooking, but American kitchens love giving it a shot with all sorts of combos.

Frequently Asked Questions

→ What keeps shrimp from going tough?

Only cook shrimp until they turn pink and firm, about 3 minutes on each side. Give them space in the pan for even heat and don’t pile them up.

→ Is it ok to use pesto from the store?

Yep, store-bought pesto is great for this. Grab a refrigerated tub for extra zing, or try homemade if you want a fresher vibe.

→ Which noodles should I choose?

Try spaghetti, fettuccine or pappardelle. Pick something that’ll catch all that herby sauce and stay chewy.

→ Any ideas for extra flavor?

Sprinkle toasted pine nuts, shave on some Parmesan, or toss in greens, cherry tomatoes, or sun-dried tomatoes to mix things up.

→ How do I toast pine nuts best?

Lay pine nuts out on a baking sheet and bake at 350°F for 5 minutes. Watch closely so they don't get too dark.

30-Minute Shrimp Pesto Pasta

Juicy shrimp with pasta, basil pesto, lemon and pine nuts all mixed together for a bright, tasty meal.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Haya

Category: Quick & Easy

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings

Dietary: ~

Ingredients

→ Pasta

01 225 g dry noodles, like spaghetti, fettuccine, or pappardelle

→ Seared Shrimp

02 450 g jumbo shrimp, peeled, no shells or veins (16-20 per 450 g)
03 0.25 teaspoon smoked paprika
04 0.25 teaspoon black pepper, freshly cracked
05 2 tablespoons olive oil, extra-virgin
06 0.25 teaspoon fine sea salt
07 5 garlic cloves, chopped up small

→ Sauce and Garnishes

08 80 ml good basil pesto (store-bought or homemade)
09 2 tablespoons lemon juice, squeezed fresh
10 45 g toasted pine nuts (these are optional)

Instructions

Step 01

Fill up a big pot and get the water bubbling. Once boiling, toss in your pasta and cook till it’s just chewy enough, usually for 10 to 12 minutes. Drain really well.

Step 02

Dry those shrimp, then throw on salt, smoked paprika, and black pepper. Put olive oil in a skillet over medium heat. Toss in shrimp and garlic and cook for around 3 minutes per side, flipping halfway. You’ll know they’re done when they’re all pink and firm. Too many in the pan? Cook them in rounds. Move them off the heat once they’re cooked.

Step 03

Dump your drained noodles and pesto into the emptied skillet and stir it up. Warm it on low for two minutes so everything gets nice and coated. Taste and see if you want more salt or pepper.

Step 04

Start by mixing in a tablespoon of lemon juice, then taste it and add more if you like. Gently add the shrimp back in. Sprinkle on pine nuts if you’re using. Serve instantly and let everyone add a little extra pepper or chili flakes if they want.

Notes

  1. Keep a close eye when toasting pine nuts—they burn fast! Bake at 175°C for about five minutes, till they smell nutty and look gold.
  2. Shred up Parmesan, Asiago, or Romano—plus chopped basil or any green herb you enjoy—as toppings. They’re awesome.
  3. If you want more taste or veggies, try throwing in arugula, spinach, cherry tomatoes, sun-dried tomatoes, mushrooms, or asparagus.
  4. Want a saucier meal? Stir in more pesto a tablespoon at a time till it’s just right for you.

Tools You'll Need

  • Big pot
  • Colander
  • Large skillet
  • Mixing spoon
  • Measuring spoons
  • Handjuice squeezer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has shrimp (shellfish), pine nuts (tree nuts), plus there’s dairy if you add cheese or certain pesto.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 532
  • Total Fat: 24 g
  • Total Carbohydrate: 47 g
  • Protein: 33 g