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Easy Shrimp Pesto Pasta

ByLisa Johnson Updated on

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Easy Shrimp Pesto Pasta is simple recipe that is perfect for busy weeknights. Juicy shrimp tossed with sautéed carrots, zucchini, mushrooms, and bell pepper strips, then mixed with an easy homemade pesto sauce and al dente cooked pasta. 

There are even more delicious seafood pasta dinner recipes to try. Check out Garlic Shrimp Pasta Recipe, Double Shrimp Pasta, Squid Ink Pasta with Lobster Cream Sauce, and Italian Seafood Pasta too!

Pesto shrimp, bell pepper, zucchini, mushrooms and pasta on a plate with a wedge of parmesan in the background.

Even beginner cooks will love how easy and delicious this shrimp pesto pasta recipe is to make using simple ingredients to create a complete meal in about 30 minutes!

What you’ll need

🌱Basil Pesto Ingredients

  • Fresh basil leaves
  • Grated Parmesan cheese
  • Extra virgin olive oil
  • Pine nuts
  • Fresh garlic cloves 
  • sea salt & black pepper
  • Food Processor

🦐 Shrimp Pasta Ingredients

  • Extra virgin olive oil
  • 2 large carrots cut into .25-inch slices
  • Small yellow onion thinly sliced
  • 2 small zucchini cut into .25-inch slices
  • 8 ounces sliced baby Bella mushrooms
  • 1 small red bell pepper seeded and sliced lengthwise
  • 1 pound medium-sized fresh shrimp peeled and deveined
  • 8 ounces linguine or spaghetti cooked and drained – according to package instructions
  • 4 ounces parmesan cheese – plus more for serving
  • Red pepper flakes for added heat
  • Fresh basil leaves, or chopped Italian parsley to garnish – optional
  • Large Skillet

Be sure to check out the detailed printable recipe card below

Looking down on a plate of shrimp pesto pasta with a parmesan wedge in the upper right corner.

How to make Pesto Pasta with Shrimp

Make Homemade Basil Pesto

We start by preparing our basil pesto. You could use jarred pesto if you prefer. Place the basil, garlic, pine nuts, and Parmesan in the bowl of your food processor.

Basil pesto ingredients in the bowl of a food processor.

Pulse to combine the ingredients, scraping down the sides as necessary. Slowly stream the olive oil into the pesto while it is running.

Blended basil pesto in the bowl of a food processor.

Add salt and pepper to taste, and set aside.

Make the Pesto Shrimp Pasta

Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions.

Heat olive oil in a large skillet over medium heat. Add the carrots and onions and cook for 2 minutes.

Sliced carrots and onions in a large skillet.

Add the zucchini, mushrooms, and bell pepper. Cook for 2 additional minutes, or until carrot is tender-crisp. Remove the cooked vegetables and keep warm.

Sliced zucchini, mushrooms, bell pepper, onion, and carrots in a large skillet.

Add pesto to the skillet then stir in shrimp, sauté shrimp until they turn pink, about 2 to 3 minutes per side. Do not overcook the shrimp!

Shrimp and pesto sauce in a large skillet.

Return the vegetables to the skillet and stir until vegetables are heated and coated with sauce. Stir in parmesan cheese.

Transfer shrimp pesto to a serving dish and garnish with fresh basil or chopped Italian parsley if desired. Serve with hot pasta or substitute cooked zucchini noodles for a low-carb meal.

Shrimp pesto pasta in a serving bowl.

For the ultimate weeknight dinner, serve with a glass of Sauvignon Blanc, a tossed green salad dressed with a zesty lemon vinaigrette, and garlic bread or a crusty baguette to mop up every last drop of sauce!

Pesto shrimp, bell pepper, zucchini, mushrooms and pasta on a plate with a wedge of parmesan in the background.

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FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw and drain them before cooking to prevent excess moisture.

What type of pasta works best with shrimp pesto?

Pasta shapes like linguine, spaghetti, fettuccine, angel hair pasta, or penne work well in this recipe.

Can I use store-bought pesto?

Yes, a high-quality store-bought pesto will work nicely in this recipe. My favorites are DeLallo Simply Pesto, Traditional Basil and Private Selection Basil Pesto (a Kroger brand).

Can I substitute shrimp with a different protein?

You can substitute shrimp with other proteins like scallops, chicken, or even tofu if you’re looking for a vegetarian option.
To substitute scallops: Rinse and dry 1 pound of scallops, then cut into quarter-inch thick slices. Cook until opaque throughout, about 3 to 4 minutes. Cut to test.

Can I add different vegetables to the dish?

Absolutely! You can add sautéed or roasted vegetables like cherry tomatoes, jarred roasted bell peppers, sun-dried tomatoes, or spinach depending on your tastes.

Can I customize the ingredients in the pesto?

Absolutely. Pesto can be customized by swapping ingredients like walnuts for pine nuts, pecorinio cheese for parmesan, or even swapping out the basil for other greens like kale, spinach or arugula.

How do you store leftover shrimp pesto pasta?

Allow the pasta to cool down to room temperature, then transfer to an airtight container and store in the refrigerator for 3 to 4 days.
To reheat: Toss the pasta gently with a little extra pesto or a touch of olive oil before reheating to refresh the flavors and textures. Reheat leftover pasta in the microwave or on the stovetop just until heated through. 

More pesto recipes you might like

Best shrimp recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Pesto shrimp, bell pepper, zucchini, mushrooms and pasta on a plate with a wedge of parmesan in the background.

Easy Shrimp Pesto Pasta

Easy Shrimp Pesto Pasta – shrimp, sautéed carrots, zucchini, mushrooms, bell pepper, pesto, and pasta is perfect for busy weeknights.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: shrimp pesto with vegetables and pasta
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 Servings
Calories: 626kcal
Author: Lisa Johnson

Equipment

Ingredients

Homemade Basil Pesto

  • 1 cup fresh basil leaves packed
  • .25 cup fresh grated Parmesan cheese
  • .25 cup extra virgin olive oil
  • 2 tablespoons pine nuts
  • 2 large cloves fresh garlic minced
  • sea salt and black pepper to taste

To Assemble

  • 8 ounces linguine or spaghetti cooked and drained
  • 6 tablespoons extra virgin olive oil divided
  • 2 large carrots cut into quarter-inch slices
  • 1 small yellow onion thinly sliced
  • 2 small zucchini cut into quarter-inch slices
  • 8 ounces sliced baby bella mushrooms
  • 1 small red bell pepper seeded and sliced lengthwise into thin strips
  • 1 pound medium-sized raw shrimp peeled and deveined

Instructions

  • Place basil, Parmesan, pine nuts, and garlic in a food processor. Pulse a few times. Slowly add the olive oil in a constant stream while processing. Stop and scrape down sides as necessary. Add salt and pepper to taste. Set aside.
  • Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots and onions and cook for 2 minutes.
  • Add 2 more tablespoons of oil to the skillet, add the zucchini, mushrooms, and bell pepper. Cook for 2 additional minutes, or until carrot is tender-crisp. Remove the cooked vegetables and keep warm.
  • Remove vegetables from the skillet and keep warm.
  • Add 2 tablespoons oil to skillet, stir in pesto then stir in shrimp. Sauté shrimp until they turn pink, about 2 to 3 minutes per side. Do not overcook the shrimp!
  • Return the vegetables to the skillet and stir until vegetables are heated and coated with sauce. Stir in parmesan cheese.
  • Transfer shrimp pesto to a serving dish and garnish with fresh basil or chopped Italian parsley if desired. Serve on a bed of hot pasta or substitute cooked zucchini noodles for a low-carb meal.

Notes

  • Substitute one-cup of store-bought pesto sauce if you prefer.
  • Pasta shapes like linguine, spaghetti, fettuccine, angel hair pasta, or penne all work well in this recipe.
  • Feel free to toss the cooked pasta in the skillet with the shrimp pesto if you prefer. My kids preferred it separate.
  • To substitute scallops: Rinse and dry 1 pound of scallops, then cut into quarter-inch thick slices. Cook until opaque throughout, about 3 to 4 minutes. Cut to test.
  • You can add sautéed or roasted vegetables like cherry tomatoes, jarred roasted bell peppers, sun-dried tomatoes, or spinach depending on your tastes.
  • Pesto can be customized by swapping ingredients like walnuts for pine nuts, pecorinio cheese for parmesan, or even swapping out the basil for other greens like kale, spinach or arugula.
  • For leftovers: Allow the pasta to cool down to room temperature, then transfer to an airtight container and store in the refrigerator for 3 to 4 days.
    To reheat: Toss the pasta gently with a little extra pesto or a touch of olive oil before reheating to refresh the flavors and textures. Reheat leftover pasta in the microwave or on the stovetop just until heated through.

Nutrition

Calories: 626kcal | Carbohydrates: 54g | Protein: 13g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 141mg | Potassium: 726mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7079IU | Vitamin C: 39mg | Calcium: 129mg | Iron: 2mg

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29 Comments

  2. That looks so delicious! I wish that my husband liked shrimp! I’ll have to make it some night that he’s out haha!

    Reply

  4. Oh my word, I am drooling over here! This looks fantastic! I have to try this! Thank you for entering in the cooking challenge! -Jen

    Reply

  14. I stopped by from Cast Party Wednesday because I’m always looking for good recipes for my pescetarian daughter and this looks yummy. Thanks so much for sharing, this is going on the pescetarian approved list! HUGS

    Reply

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