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Best Shrimp Pesto Pasta Recipe
5 from 15 votes

Best Shrimp Pesto Pasta Recipe

This Shrimp Pesto Pasta features tender shrimp and al dente fettuccine tossed with vibrant pesto, roasted cherry tomatoes, and optional toasted pine nuts for crunch. Roasting the tomatoes intensifies their sweetness and softens their texture, balancing the fresh herby flavor of pesto. The dish offers a pleasant contrast of textures and flavors with shrimp's mildness complementing the bright tomato and nutty elements.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 5 servings
Calories: 485 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Italian

Ingredients

  • 10 oz. Fettuccine pasta or tagliatelle, gluten-free if needed
Roasted Cherry Tomatoes
  • 1 lb. cherry tomato or grape, cut in half
  • 1 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
  • 2-3 cloves garlic finely minced
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste
Shrimp Pesto Pasta:
  • 1 lb. Shrimp 21/25 count, peeled, deveined
  • 1 Tbsp. neutral cooking oil olive or avocado, generic cooking oil
  • ½ cup pesto sauce prepared, homemade or store-bought
  • ½ tsp. salt divided
  • ¼ cup pine nuts toasted, optional
  • Parmesan Cheese optional

Instructions

    Cup of Yum
  1. Preheat oven to 400℉.
  2. Cook pasta according to package directions.
  3. Roast the Tomatoes: Toss together tomatoes, oil, minced garlic, salt, and pepper in a large bowl until tomatoes are well coated. Place tomatoes on a large baking sheet in a single layer. Roast tomatoes for 20-25 minutes or until the skin begins to shrivel.
  4. Roast the Pine Nuts: Add pine nuts to a small baking sheet and roast in oven for 3-5 minutes, stirring occasionally, or until golden brown. Set aside until ready to use.
  5. Make Pesto Shrimp: In a large skillet over medium heat add olive oil and shrimp. Cook shrimp for 2-3 minutes per side or until cooked through.
  6. Mix Together: Toss drained pasta with pesto sauce, roasted cherry tomatoes, and remaining ½ teaspoon salt, to taste. Serve pasta with shrimp, a sprinkle of pine nuts, and parmesan cheese. Enjoy!

Notes

  • Prepare roasted cherry tomatoes, toasted pine nuts, and pesto ahead to save time when assembling.
  • Store leftovers refrigerated up to 2-3 days; avoid freezing to maintain texture.
  • Reheat gently on the stove with a splash of olive oil and water to avoid drying.
  • Use wild-caught shrimp fresh for best flavor and texture.
  • Homemade pesto can elevate the dish but store-bought is a convenient alternative.
  • Both regular and gluten-free pasta varieties work well.
  • Add red pepper flakes if a spicy note is desired.

Nutrition Information

Calories 485kcal (24%) Carbohydrates 48g (16%) Protein 26g (52%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 5g (25%) Trans Fat 0.03g (2%) Cholesterol 148mg (49%) Sodium 763mg (32%) Potassium 486mg (10%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 947IU (19%) Vitamin C 21mg (23%) Calcium 113mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 485

% Daily Value*

Calories 485kcal 24%
Carbohydrates 48g 16%
Protein 26g 52%
Fat 22g 34%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 148mg 49%
Sodium 763mg 32%
Potassium 486mg 10%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 947IU 19%
Vitamin C 21mg 23%
Calcium 113mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.