Creamy Pesto Shrimp Pasta Delight

Name: Creamy Pesto Shrimp Pasta Delight
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves (packed); 1/2 cup Parmesan cheese (grated); 1/3 cup pine nuts; 2 cloves garlic (minced); 1/2 cup olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 300 grams fettuccine (or pasta of choice); 450 grams shrimp (peeled and deveined); 1 tbsp olive oil; 1 cup heavy cream; 1/4 cup Parmesan cheese (grated); 1 tbsp lemon juice (freshly squeezed); 1/4 tsp red pepper flakes (optional)

35 min 4 servings Medium

All Recipes

Savour the rich flavours of creamy pesto shrimp pasta, a perfect blend of succulent shrimp, fresh basil pesto, and a velvety sauce.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Creamy pesto shrimp pasta is a delightful dish that combines the rich, herbaceous notes of pesto with the tender, juicy texture of shrimp. This dish is perfect for those who love a quick yet flavourful meal, as it brings together the best of both worlds: the freshness of basil and the indulgence of a creamy sauce. This version of creamy pesto shrimp pasta ensures that each bite is packed with flavour, thanks to the homemade pesto and perfectly cooked shrimp. It's a dish that appeals to both seafood lovers and those who appreciate a hearty pasta meal, making it a versatile choice for any dining occasion.

Instructions

Prepare the pesto

In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped. Gradually add olive oil, processing until smooth. Season with salt and pepper to taste.

Pro tip: For extra smooth pesto, scrape down the sides of the processor as needed.

Cook the pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

Pro tip: Stir the pasta occasionally to prevent sticking.

Cook the shrimp

In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove shrimp from the skillet and set aside.

Pro tip: Avoid overcooking the shrimp, as they will become rubbery.

Make the creamy sauce

In the same skillet, reduce heat to medium-low and add heavy cream. Stir in 1/4 cup Parmesan cheese and lemon juice. Cook, stirring frequently, until the cheese is melted and the sauce is smooth.

Combine pasta and sauce

Add the cooked pasta to the skillet with the sauce. Stir in the pesto and toss until the pasta is well coated. Add reserved pasta water a little at a time if needed to reach desired consistency.

Pro tip: Ensure the pasta is evenly coated by tossing thoroughly.

Finish and serve

Return the shrimp to the skillet. Add red pepper flakes if using, and gently toss to combine. Serve immediately, garnished with additional Parmesan cheese if desired.

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Tips & Tricks

Use fresh basil for the pesto to enhance the flavour.
Don't overcook the shrimp; they should be pink and opaque.
Reserve some pasta water to adjust the sauce's consistency if needed.

Frequently Asked Questions

How many calories are in creamy pesto shrimp?

This creamy pesto shrimp pasta has approximately 560 calories per serving.

What type of pasta is best for creamy pesto shrimp?

Fettuccine or any long pasta like spaghetti or linguine works well for creamy pesto shrimp pasta.

Can I use store-bought pesto for this recipe?

Yes, you can use store-bought pesto if you're short on time, but homemade pesto often provides a fresher flavour.

How do I prevent shrimp from becoming rubbery?

To prevent shrimp from becoming rubbery, cook them until just pink and opaque, about 2-3 minutes per side.

Can I make creamy pesto shrimp pasta ahead of time?

You can prepare the pesto ahead of time and store it, but cook the shrimp just before serving for the best texture.

Serving Suggestions

Serve this creamy pesto shrimp pasta with a light side salad or some crusty bread to mop up the delicious sauce. A crisp white wine, such as Sauvignon Blanc, pairs beautifully with the dish, enhancing the flavours without overpowering them. For make-ahead convenience, prepare the pesto in advance and store it in the fridge. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk or cream to restore the sauce's creaminess.