Pesto Shrimp Pasta

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.

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Course: Main Course

Cuisine: Mediterranean

Keyword: pesto

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 701kcal

Author: Lola Jay

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

US Customary - Metric

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

Notes

Nutrition facts are only estimates.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb the sauce as it sits and will be thicker when reheated. Add a splash of vegetable broth or water and stir over medium low heat until loose and creamy again. Reheat the shrimp gently on low heat just until warmed through. Overheated shrimp become rubbery fast. Not recommended for freezing as the pasta texture and cream sauce both suffer once frozen and thawed.

Nutrition

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