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When you crave a vibrant, flavorful dish that comes together effortlessly yet tastes like it belongs in a gourmet restaurant, the Best Shrimp Pesto Pasta Recipe is exactly what you need. This dish combines tender, perfectly cooked shrimp with the fresh brightness of roasted cherry tomatoes and the rich, herbal magic of pesto, all twirling around luscious fettuccine. It’s a celebration of contrasting textures and bold flavors that will brighten any weeknight dinner or impress guests without fuss.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in balancing flavor, texture, and color, creating a pasta dish that feels fresh and indulgent all at once. From the luscious shrimp to the aromatic pesto and bright roasted tomatoes, the simplicity is what makes it unforgettable.
- 10 oz. fettuccine pasta: Choose tagliatelle or gluten-free versions if you prefer, as their ribbon-like texture holds the sauce beautifully.
- 1 lb. cherry tomatoes: Halving them releases sweetness and creates a juicy, roasted burst in every bite.
- 1 Tbsp. oil: Avocado or olive oil works well to gently roast the tomatoes, enhancing their flavor without overpowering.
- 2-3 cloves garlic: Finely minced garlic provides a fragrant depth and savory kick that marries the ingredients together.
- ½ tsp. salt: Seasoning is essential for bringing out the best in each component, balanced to avoid overpowering.
- ¼ tsp. black pepper: A subtle heat that wakes up the dish without stealing the spotlight.
- 1 lb. shrimp (21/25 count): Peeled and deveined shrimp cook quickly and add delicate, sweet seafood flavor.
- 1 Tbsp. oil: Another round of olive or avocado oil ensures the shrimp sear perfectly with a light crispness.
- ½ cup pesto sauce: Whether homemade or store-bought, pesto is the verdant heart of this dish, delivering fresh basil and nutty Parmesan tones.
- ½ tsp. salt (divided): Additional seasoning to taste during mixing ensures perfect balance.
- ¼ cup pine nuts (toasted, optional): Adds a nutty crunch that elevates texture and flavor contrast.
- Grated Parmesan cheese (optional): A final sprinkle makes every bite irresistibly creamy and savory.
How to Make Best Shrimp Pesto Pasta Recipe
Step 1: Roast the Cherry Tomatoes
Preheat your oven to 400℉. In a large bowl, gently toss the halved cherry tomatoes with a tablespoon of oil, finely minced garlic, salt, and black pepper until each tomato is well coated. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes. You’ll know they’re ready when their skins start to shrivel and the tomatoes soften and caramelize, releasing a wonderful sweet-savory juiciness that will deepen the flavor of your pasta.
Step 2: Roast the Pine Nuts
While the tomatoes roast, place the pine nuts on a small baking sheet and pop them into the oven for 3-5 minutes. Stir occasionally and watch closely—pine nuts can go from golden to burnt quickly. Roasting intensifies their nutty flavor and gives a delicate crunch that contrasts perfectly with the tender pasta and shrimp.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain the pasta but reserve a little bit of pasta water—this can be helpful if you want to loosen the sauce later.
Step 4: Prepare the Pesto Shrimp
In a large skillet, heat a tablespoon of olive or avocado oil over medium heat. Add the peeled and deveined shrimp, cooking them for about 2-3 minutes on each side until they turn opaque and slightly golden. The shrimp should be tender with a subtle sear that locks in the juices, making every bite deliciously succulent.
Step 5: Toss and Combine
In a large mixing bowl, combine your drained pasta with the half cup of pesto sauce, roasted cherry tomatoes, and the remaining ½ teaspoon of salt. Toss everything gently to coat the noodles evenly with the vibrant pesto and to mingle all the flavors. Finish by plating the pasta topped with the perfectly cooked shrimp, a sprinkle of toasted pine nuts, and, if you like, a generous grating of Parmesan cheese for that extra indulgence.
How to Serve Best Shrimp Pesto Pasta Recipe
Garnishes
Fresh basil leaves add a bright, fresh herbal note that complements the pesto beautifully. A light drizzle of high-quality olive oil or a few shavings of Parmesan cheese elevate the dish into something extraordinary. Toasted pine nuts provide a delightful crunch that pairs wonderfully with the creamy pasta and tender shrimp.
Side Dishes
This shrimp pesto pasta pairs wonderfully with crisp, refreshing sides like a simple arugula salad tossed with lemon vinaigrette or garlic-infused green beans sautéed in olive oil. A warm crusty bread or garlic focaccia also makes excellent companions, perfect for soaking up every last bit of that luscious pesto and tomato sauce.
Creative Ways to Present
For a stunning presentation, serve the pasta in shallow bowls with the shrimp arranged on top like little jewels. Adding a few halved roasted cherry tomatoes around the plate creates vibrant pops of color. For a festive touch, you can sprinkle some microgreens or edible flowers, turning this comforting meal into a feast for both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the pasta and shrimp into an airtight container and store it in the refrigerator. It should stay fresh for up to 3 days. Keep the toasted pine nuts and grated Parmesan separate if possible to maintain their texture and flavor when reheating.
Freezing
While shrimp pasta dishes can be challenging to freeze without losing texture, you can freeze the cooked pasta and pesto mixture separately from the shrimp for up to 2 months. Thaw in the refrigerator overnight and gently reheat the shrimp fresh for the best result. This method helps maintain the vibrant flavors and tender shrimp texture typical of the Best Shrimp Pesto Pasta Recipe.
Reheating
To reheat, gently warm the pasta and pesto in a skillet over low heat, adding a splash of reserved pasta water or olive oil to loosen the sauce. Separately, warm the shrimp briefly just until heated through to avoid rubberiness. Combining them at the last moment preserves the fresh, bright flavors that make this recipe so special.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking. Pat them dry to avoid excess moisture, which can interfere with the searing process and reduce flavor intensity.
Is store-bought pesto good enough?
Yes, using a high-quality store-bought pesto can save time and still deliver fantastic flavor. However, homemade pesto with fresh basil and good Parmesan will always add that extra homemade touch that makes this dish truly shine.
Can I substitute a different type of pasta?
Definitely. While fettuccine or tagliatelle are fantastic for holding the sauce, feel free to use linguine, penne, or your favorite pasta shape. Just adjust cooking time according to the package.
How spicy is this dish?
This recipe is quite mild and approachable, with just a hint of black pepper for warmth. You can easily add a pinch of crushed red pepper flakes in the roasting stage or on top when serving if you like a touch of heat.
What if I’m allergic to pine nuts?
No worries! You can omit the pine nuts altogether or substitute with toasted almonds or walnuts for that nutty crunch, which will still complement the pesto and shrimp nicely.
Final Thoughts
Trust me, once you’ve made the Best Shrimp Pesto Pasta Recipe, it’s going to be a go-to for any occasion. It’s light yet satisfying, quick to prepare, and packed with fresh, vibrant flavors that feel both comforting and special. So grab those simple ingredients and get cooking — your taste buds are in for a real treat!
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Print
Best Shrimp Pesto Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
This Best Shrimp Pesto Pasta recipe combines perfectly cooked fettuccine with juicy roasted cherry tomatoes, succulent pesto-coated shrimp, and toasted pine nuts for a flavorful and satisfying meal ready in just 30 minutes.
Ingredients
Pasta and Vegetables
- 10 oz. fettuccine pasta (or tagliatelle, gluten-free if needed)
- 1 lb. cherry tomatoes (or grape, cut in half)
- 1 Tbsp. oil (avocado or olive)
- 2–3 cloves garlic (finely minced)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
Shrimp and Pesto
- 1 lb. shrimp (21/25 count, peeled, deveined)
- 1 Tbsp. oil (olive or avocado)
- ½ cup pesto sauce (prepared, homemade or store-bought)
- ½ tsp. salt (divided)
Toppings (Optional)
- ¼ cup pine nuts (toasted, optional)
- grated Parmesan cheese (optional)
Instructions
- Preheat the Oven: Set your oven to 400℉ to prepare for roasting the tomatoes and pine nuts.
- Cook the Pasta: Prepare the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Roast the Tomatoes: In a large bowl, toss the halved cherry tomatoes with 1 tablespoon of oil, minced garlic, salt, and black pepper until well coated. Spread them out on a large baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until the skins start to shrivel, concentrating their flavors.
- Roast the Pine Nuts: Place the pine nuts on a small baking sheet and roast in the oven for 3-5 minutes, stirring occasionally, until they become golden brown. Remove and set aside to cool.
- Cook the Shrimp: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium heat. Add the shrimp and cook them for 2-3 minutes per side, until they turn pink and are cooked through.
- Combine and Serve: In a large mixing bowl or the pasta pot, toss the drained pasta with the pesto sauce, roasted cherry tomatoes, and the remaining ½ teaspoon salt to taste. Plate the pasta and top with the cooked shrimp, toasted pine nuts, and grated Parmesan cheese if desired. Serve immediately and enjoy your flavorful shrimp pesto pasta!
Notes
- Use gluten-free pasta to make the dish gluten-free.
- If pine nuts aren’t available, walnuts or almonds can be toasted and used as an alternative.
- Adjust the amount of garlic and salt according to your taste preferences.
- For a spicier kick, add red pepper flakes when roasting the tomatoes or tossing the pasta.
- Leftover pesto pasta can be refrigerated for up to 2 days; reheat gently on the stovetop or microwave.
