Shrimp Pesto Pasta

Name: Shrimp Pesto Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 cups fresh basil leaves; ¼ cup slivered almonds; 2 garlic cloves; 1 lemon; 2 tablespoons grated Parmesan cheese; ½ cup extra-virgin olive oil; 1 pound Spaghetti; 1 pound raw shrimp; 1 tablespoon olive oil

User Reviews

5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Calories
567 kcal
Course
Main Course
Cuisine
Italian

Shrimp Pesto Pasta

Xia Schmidt

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This shrimp pesto pasta is made with a simple and flavorful basil almond pesto sauce, tossed with spaghetti noodles, and served with shrimp.

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Ingredients

Servings

For the Pesto

3 cups fresh basil leaves destemmed
¼ cup slivered almonds
2 garlic cloves
1 lemon zest and juice
2 tablespoons grated Parmesan cheese
½ cup extra-virgin olive oil

For the Shrimp & Pasta

1 pound Spaghetti
1 pound raw shrimp peeled, deveined and tails removed
1 tablespoon olive oil

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Instructions

To make the pesto, in the bowl of a food processor, combine basil, almonds, garlic, lemon zest, lemon juice and Parmesan cheese until finely minced. Then with the machine running, slowly pour in the oil and process until the mixture is smooth. Set aside.
To cook the spaghetti, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside in a colander.
Place the shrimp in a large bowl and season with salt and pepper. Heat the olive oil in the now empty pasta pot over medium heat. Cook shrimp for 2-3 minutes per side, or until it turns pink and opaque.
Add the pasta and pasta water on top of the shrimp and stir to combine. Add the pesto and stir until the spaghetti is evenly coated in pesto.
Divide the pasta among 6 serving bowls.

Equipments used:

Notes

Storage: Store any leftovers in an airtight container. The pesto will last up to 7 days in the fridge. The pesto spaghetti mixed together will stay fresh for 3-4 days.
Freezing Instructions: You can also freeze any unused pesto in a plastic bag, glass container or plastic container for up to 3 months. Thaw in the fridge overnight and use as you normally would.
Make Ahead Tips: You can make the pesto sauce up to a week in advance and store in the fridge until you're ready to cook the pesto spaghetti.
Substitutes: For best results, follow the recipe as is. However this is a very forgiving recipe, so you can substitute the ingredients for the pesto according to my list provided above. You can also switch out the pasta used and serve with other proteins or just a salad.
Original recipe:
For the Pesto
1 cup basil leaves destemmed
1 cup basil leaves destemmed
1 cup baby kale destemmed
1 cup baby kale destemmed
¼ cup almonds silvered blanched
¼ cup almonds silvered blanched
2 garlic cloves
2 garlic cloves
2 tablespoons parmesan cheese freshly grated
2 tablespoons parmesan cheese freshly grated
½ cup extra-virgin olive oil
½ cup extra-virgin olive oil
Juice of 1/2 lemon
Juice of 1/2 lemon
For the Shrimp
1 tablespoon olive oil
1 tablespoon olive oil
1 pound raw shrimp deveined, tail off
1 pound raw shrimp deveined, tail off
Salt and pepper to taste
Salt and pepper to taste
For the spaghetti
2 zucchinis spiralized
2 zucchinis spiralized
8 ounces spaghetti
8 ounces spaghetti
Instructions
To make the pesto, combine basil, kale, almonds and garlic in a food processor and process until very finely minced. Add the lemon juice and parmesan cheese. Then with the machine running slowly pour in the oil and process until the mixture is smooth.
To cook the spaghetti, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
To cook the shrimp, season shrimp with salt and pepper. Skewer the shrimp, if desired or as is. Preheat pan to medium-heat and add the olive oil. Cook shrimp for 2-3 minutes per side, or until it turns pink.
When you’re ready to eat, toss the pesto with the pasta water along with the cooked spaghetti and raw zucchini noodles until well combined. Serve with the cooked shrimp on the side with fresh basil, if desired.
To make the pesto, combine basil, kale, almonds and garlic in a food processor and process until very finely minced. Add the lemon juice and parmesan cheese. Then with the machine running slowly pour in the oil and process until the mixture is smooth.
To cook the spaghetti, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
To cook the shrimp, season shrimp with salt and pepper. Skewer the shrimp, if desired or as is. Preheat pan to medium-heat and add the olive oil. Cook shrimp for 2-3 minutes per side, or until it turns pink.
When you’re ready to eat, toss the pesto with the pasta water along with the cooked spaghetti and raw zucchini noodles until well combined. Serve with the cooked shrimp on the side with fresh basil, if desired.

Nutrition Information

Show Details

Serving 1.5cups Calories 567kcal (28%) Carbohydrates 60g (20%) Protein 27g (54%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Trans Fat 0.003g Cholesterol 123mg (41%) Sodium 125mg (5%) Potassium 469mg (13%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 652IU (13%) Vitamin C 12mg (13%) Calcium 119mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 567 kcal

% Daily Value*

Serving	1.5cups
Calories	567kcal	28%
Carbohydrates	60g	20%
Protein	27g	54%
Fat	25g	38%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	17g	85%
Trans Fat	0.003g	0%
Cholesterol	123mg	41%
Sodium	125mg	5%
Potassium	469mg	10%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	652IU	13%
Vitamin C	12mg	13%
Calcium	119mg	12%
Iron	2mg	11%