Pesto Shrimp Pasta

Pesto Shrimp Pasta combines a silky cream sauce with garlic, tomatoes, and pesto for a bold yet comforting meal. Finished with spinach and perfectly cooked shrimp, it’s perfect for busy weeknights or casual entertaining.

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Shopping list:

• spaghetti
• olive oil
• raw shrimp
• onion
• garlic
• cherry tomatoes
• heavy cream
• basil pesto
• crushed red pepper
• baby spinach
• salt and black pepper
• freshly grated parmesan cheese

Pesto Shrimp Pasta is a simple yet flavorful dinner that feels restaurant worthy but comes together easily at home. Sautéed onion and garlic are combined with juicy cherry tomatoes, cream, and basil pesto, then finished with spaghetti and the cooked shrimp stirred in at the end. The combination of rich cream and bright pesto creates a silky sauce that clings perfectly to the spaghetti, delivering bold flavor in every bite.

A handful of baby spinach wilts right into the pasta for a fresh pop of color, while crushed red pepper adds just enough heat to balance the creaminess. Finished with freshly grated Parmesan cheese, this dish is comforting, vibrant, and perfect for busy weeknights or casual entertaining when you want something impressive without a lot of effort. It's perfect served with a kale side salad and garlic monkey bread. Try adding your favorite seasoning blends. So many ways to customize!

Looking for more recipes to use fresh spinach? Try this Tomato and Spinach Pasta Salad or Creamy Mushroom and Spinach Orzo!

Easy pasta recipes are perfect for busy weeknights! Check out my Copycat Pasta Fresca or Spicy Sriracha Noodles!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• We cook the shrimp first and add them back in at the end to avoid overcooking and keep them tender and juicy. For best results, salt the pasta water generously.

• You can easily customize this pesto shrimp pasta by swapping spaghetti for linguine, fettuccine, penne, or even gluten free pasta. Sun dried tomatoes work well if you don’t have cherry tomatoes. Try kale or arugula instead of spinach, or substitute the shrimp with grilled chicken, salmon, or scallops while keeping the same creamy pesto base. Cream cheese thinned with a little reserved pasta water can be used as a substitute for heavy cream. Try my homemade pesto in this recipe instead of store bought.

• Refrigerate leftovers in an airtight container for up to three days.

Our favorite kitchen equipment and supplies used with this recipe:

• Hand Crank Cheese Grater
• Garlic Press
• Nuwave Essential Series Ceramic Cookware Set
• Kitchen Knife Set

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Pesto Shrimp Pasta

Pesto Shrimp Pasta is creamy, fresh, and full of flavor with tender shrimp, juicy cherry tomatoes, and vibrant basil pesto. Tossed with spaghetti and finished with Parmesan, it’s an easy dinner that feels special.

Ingredients

• 1 pound box spaghetti
• 2 tablespoons olive oil, divided
• 1 pound raw shrimp, peeled and deveined
• 1 onion, diced
• 6 cloves garlic, minced
• 1 pint cherry tomatoes
• 1 1/2 cups heavy cream
• 1/4 cup basil pesto
• 1/4 teaspoon crushed red pepper
• 4 ounces fresh baby spinach
• salt and black pepper, to taste
• freshly grated parmesan cheese, for garnish

Instructions

1. Cook the spaghetti according to package directions. Drain and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper.
3. Add the shrimp to the hot skillet and cook for 2–3 minutes per side, or until cooked through. Remove the shrimp from the skillet and set aside.
4. Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 1 minute more.
5. Add the cherry tomatoes and cook for 2–3 minutes, until slightly softened.
6. Stir in the heavy cream, basil pesto, and crushed red pepper. Bring to a gentle simmer, then add the spinach and cook for 2–3 minutes, until wilted.
7. Return the cooked shrimp to the skillet along with the cooked spaghetti. Season with additional salt and black pepper, if needed, and toss to combine. Simmer for 2–3 minutes, until everything is heated through.
8. Serve warm, topped with freshly grated Parmesan cheese.

Nutrition Facts

Calories

625

Fat

29 g

Sat. Fat

14 g

Carbs

66 g

Fiber

4 g

Net carbs

62 g

Sugar

7 g

Protein

25 g

Sodium

663 mg

Cholesterol

156 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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