Some meals just have a way of making you feel like you’re dining at a five-star restaurant, even when you’re in your own kitchen. This Pesto Shrimp Pasta is one of them. It’s an elegant, flavorful, and surprisingly simple dish that comes together in under 30 minutes. The juicy shrimp, burst cherry tomatoes, and tender spinach are all coated in a rich, herby pesto sauce, creating a light yet satisfying meal that is perfect for any occasion. It’s the kind of recipe that will make you feel like a culinary genius with minimal effort.
Why I Love This Recipe
I’m a huge fan of dishes that are as beautiful as they are delicious, and this pesto shrimp pasta delivers on both fronts. The flavors are a perfect harmony of fresh and savory—the bright, briny shrimp are a wonderful complement to the sweet burst of the cherry tomatoes and the earthy goodness of the spinach. The pesto sauce, whether store-bought or homemade, brings everything together with its rich, garlicky, and herby notes. The best part is how quickly it all comes together in one pan, which means less time cleaning and more time enjoying. It’s a perfect example of a simple recipe that tastes incredibly complex and satisfying.
Ingredients
(Serves 4)
- 1 pound jumbo (21-25) shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 12 ounces spaghetti
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 pint cherry or grape tomatoes, halved (about 2 1/2 cups)
- 3/4 cup basil pesto, store-bought or homemade
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 cups baby spinach
- Grated Parmesan cheese (optional, for topping)
- Fresh basil leaves (optional, for topping)
Swaps and Notes
- Shrimp: Make sure to use jumbo shrimp for this recipe. They are a great size and cook beautifully. You can use frozen shrimp, just be sure to thaw and pat them dry before cooking.
- Pasta: Spaghetti is a classic choice, but other long pastas like linguine or fettuccine, or even a short pasta like penne, would work great here.
- Pesto: Store-bought pesto makes this a truly quick meal, but if you have the time, a homemade pesto is even more flavorful.
- Vegetables: You can easily add other vegetables to this dish. Sautéed mushrooms, asparagus tips, or even sun-dried tomatoes would be a delicious addition.
- Baking Soda: A pinch of baking soda on the shrimp helps them stay plump and firm as they cook. It’s an optional but great trick.
Step-by-Step Instructions
- Prepare the Pasta: Bring a large pot of generously salted water to a boil. Cook the spaghetti until it is al dente, according to the package directions. Before you drain the pasta, reserve about a cup of the starchy pasta cooking water. Drain the pasta and set it aside.
- Season and Sauté the Shrimp: While the pasta is cooking, sprinkle the shrimp with a pinch of salt, pepper, and baking soda (if using). In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 1-2 minutes per side, or until they are opaque and just cooked through. Be careful not to overcrowd the pan. Transfer the cooked shrimp to a plate and set it aside.
- Sauté the Tomatoes and Spinach: In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Add the halved cherry tomatoes and a pinch of salt. Sauté for 2-3 minutes, until the tomatoes soften and start to burst.
- Wilt the Spinach: Add the baby spinach to the skillet and stir until it wilts completely. If you’re using them, stir in the crushed red pepper flakes.
- Combine and Toss: Return the cooked shrimp to the skillet along with the drained spaghetti. Add the basil pesto and a splash of the reserved pasta water. Toss everything together gently to coat, adding more pasta water as needed to reach your desired sauce consistency.
- Finish and Serve: Taste and adjust the seasoning with more salt and pepper if needed. Transfer the pasta to a large serving bowl and top with grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately and enjoy!
Tips for Success
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and opaque to ensure they stay tender and juicy.
- Reserve the Pasta Water: This starchy water is your best friend. It helps the pesto sauce cling to the pasta and gives it a smooth, creamy consistency.
- Use Quality Ingredients: A good quality olive oil and fresh garlic will make a big difference in the final flavor of the dish.
Serving Suggestions and Pairings
This pasta is a complete meal, but it pairs beautifully with a simple side. A side of crusty garlic bread is perfect for sopping up any extra pesto sauce. For a wine pairing, a crisp white wine like a Pinot Grigio or a dry Rosé would be a fantastic complement to the light and herby flavors.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 650 kcal
- Protein: Approx. 35g
- Fat: Approx. 30g
- Carbohydrates: Approx. 60g
Storage and Leftover Tips
Pesto pasta is best served fresh, as the pasta can absorb the sauce and become dry if stored for too long. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, you may need to add a splash of water or broth to help loosen the sauce as you warm it on the stove or in the microwave.
More Recipes You Will Love
If you love a good, hearty meal, you’ll love these other recipes from my kitchen:
- For a classic you can’t go wrong with, my Classic Spaghetti Recipe with Homemade Sauce is a winner.
- For a similar one-pan wonder with a Mexican twist, this Mexican Chicken and Rice Casserole is a lifesaver.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- If you’re feeding a crowd, these Chicken Enchiladas are always a great option.
- And for a fun and tasty appetizer, my Easy Cheese-Stuffed Chicken Wontons are a guaranteed hit.
Final Thoughts
This Pesto Shrimp Pasta is an elegant, delicious, and easy meal that will become a go-to in your recipe collection. It’s proof that you can have a gourmet experience in your own kitchen without spending hours to make it happen.
I hope you give this recipe a try and fall in love with it as much as I have. Let me know in the comments below if you added any fun twists! Happy cooking!
Easy Shrimp Pasta with Pesto, Tomatoes, and Spinach
Ingredients
- 1 pound jumbo (21-25) shrimp, peeled and deveined
- 4 cups basil pesto
- 4 teaspoons crushed red pepper flakes (optional)
- 8 ounces pasta (e.g., linguine or spaghetti)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Add the cherry tomatoes and spinach to the skillet and cook until the spinach is wilted.
- Stir in the basil pesto and cooked pasta, mixing until everything is well coated.
- Season with salt, pepper, and crushed red pepper flakes to taste.
- Serve hot with grated Parmesan cheese if desired.
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