This Pesto Shrimp Pasta is such an easy and impressive dinner! Juicy seasoned shrimp, penne cooked directly in a garlic shallot broth, and a creamy pesto and Parmigiano Reggiano sauce that comes together in the same pan in 30 minutes.
A Quick Look at the Recipe
✅ Recipe Name: Pesto Shrimp Pasta
🕒 Ready In: ~ 30 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 701 per serving (estimated)
🥣 Main Ingredients: Shrimp, pesto, penne, Parmigiano Reggiano, heavy cream
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
Why You'll Love This Recipe
Pesto shrimp pasta in 30 minutes with one pan and barely any cleanup.
The pasta cooks directly in the garlic shallot broth so every piece absorbs the flavor before the cream and pesto even go in.
Creamy pesto sauce made with heavy cream and Parmigiano Reggiano that coats every piece of penne perfectly.
Pesto Shrimp Pasta Video
If you enjoyed this video for Pesto Shrimp Pasta, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredient Notes
Medium Shrimp: They cook in about 2 minutes per side and stay juicy without overcooking while you finish the pasta. Pat them dry before seasoning. Wet shrimp steam instead of sear and you lose that golden caramelized exterior that adds flavor to the whole dish.
Pesto: The ingredient that does most of the heavy lifting in this sauce. Store-bought works beautifully here and there is absolutely no shame in it. Look for a pesto that lists basil as the first ingredient and uses good olive oil rather than sunflower or canola.
Penne Pasta: Cooked directly in the broth rather than a separate pot, which means every piece absorbs the garlic shallot base as it cooks. If you love a pasta cooked in broth, my Shrimp Scampi Orzo uses the same technique with incredible results.
Parmigiano Reggiano: Always freshly grated. Parmigiano Reggiano melts smoothly into the cream sauce and adds a deep nutty, savory richness that pre-shredded parmesan with anti-caking agents simply cannot replicate. I use it in my Sausage and Mushroom Orzo for the same reason and the difference is always noticeable.
Heavy Cream: The cream rounds out the sharpness of the pesto and binds the sauce together into something silky and cohesive.
Garlic and Shallot Base: This is the foundation the whole dish is built on and it takes about 3 minutes. Shallots are milder and sweeter than onion and melt into the sauce beautifully without overpowering the pesto.
Substitutions & Variations
No penne? Rigatoni, fusilli, or any short pasta with ridges works well here. The ridges are important because they hold the creamy pesto sauce. Smooth pasta like ziti will work but will not catch as much sauce per bite.
Want more vegetables? Baby spinach wilted in at the very end with the shrimp, or cherry tomatoes added with the broth, both work beautifully. Cherry tomatoes in particular add a sweet acidity that balances the richness of the cream and pesto really well.
No heavy cream? Full fat coconut cream works as a dairy free substitute and pairs surprisingly well with the pesto. The sauce will have a very subtle coconut note but the basil and garlic are strong enough that most people will not notice.
Want more heat? Add a pinch of red pepper flakes with the garlic and shallot. The warmth against the creamy pesto is a very good combination and one I add almost every time.
FAQ
The pasta absorbed more broth than expected or the heat was too high when the cream went in. Add a small splash of warm vegetable broth or pasta water and stir over low heat until it loosens to the right consistency.
The cream is what gives the sauce its body and silkiness. Without it the sauce will be thinner.
Yes, and it will add a slightly deeper savory flavor to the pasta as it cooks. Either works well here.
More Shrimp Recipes You'll Love
- Grilled Shrimp with Basil Lemon Sauce15 Minutes
- Peri Peri Shrimp (Shrimp Mozambique)25 Minutes
- Sheet Pan Garlic Shrimp15 Minutes
- Healthy Cajun Creamy Shrimp Pasta25 Minutes
⭐️ Recipe
Pesto Shrimp Pasta
Ingredients
Shrimp
- 1 lb medium shrimp cleaned and deveined
- 1 teaspoon smoked paprika
- 2 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Pasta and sauce
- 1 lb penne pasta
- 2 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small shallot minced
- 2 garlic cloves crushed
- 3 teaspoon Italian seasoning
- 2 cups vegetable broth
- ¾ cup heavy cream
- ⅓ cup pesto store bought or homemade
- 1 cup freshly grated Parmigiano Reggiano
- Salt and pepper to taste
- Fresh basil chopped for garnish
Instructions
Season and sear the shrimp
- Pat the shrimp completely dry with paper towels. Add the smoked paprika, Italian seasoning, salt, and black pepper and toss until every shrimp is evenly coated.1 lb medium shrimp, 1 teaspoon smoked paprika, ¾ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoon Italian seasoning
- Heat the olive oil in a large deep skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 minute until golden on the bottom. Flip and cook for another 30 seconds until just pink and opaque. Do not overcook. They will go back into the hot sauce at the end and will finish warming through. Remove and set aside.2 tablespoon extra virgin olive oil
Build the base
- Reduce the heat to medium. In the same pan add the butter. Once melted add the minced shallot and cook for 2 to 3 minutes until softened and translucent. Add the crushed garlic and Italian seasoning and cook for 30 seconds stirring constantly so the garlic does not burn.1 tablespoon unsalted butter, 1 small shallot, 2 garlic cloves, 3 teaspoon Italian seasoning
Cook the pasta in the broth
- Pour in the vegetable broth and stir to combine, scraping up any bits from the bottom of the pan. Bring to a gentle boil, then add the penne directly into the pan. Cook stirring regularly for 2 minutes less than the package's al dente instructions.2 cups vegetable broth, 1 lb penne pasta
Add cream and pesto
- Pour in the heavy cream and stir to combine. Let it come to a gentle simmer for 1 minute. Reduce the heat to low then add the pesto and stir gently to incorporate. Cook for 2 minutes on low heat.¾ cup heavy cream, ⅓ cup pesto
Finish and serve
- Add the freshly grated Parmigiano Reggiano and stir until completely melted and the sauce is smooth and silky. Taste and adjust salt and pepper. Return the cooked shrimp to the pan and fold them in gently. The residual heat will warm them through in about 1 minute without overcooking them.1 cup freshly grated Parmigiano Reggiano, Salt and pepper to taste
- Serve immediately topped with fresh chopped basil. This dish thickens as it sits so get it to the table while it is hot and saucy.Fresh basil
Did you make this recipe? Let me know!