Creamy Pesto Pasta with Shrimp

Looking for more pesto pasta recipes? Try my Chili Pesto Pasta with Chicken, this Tomato Ricotta Pesto Pasta, or Sundried Tomato Pesto Pasta with Cajun Chicken next!

About This Recipe

I love using store-bought pesto to make a quick and easy weeknight dinner with elevated flavors. My Chili Pesto Pasta with Chicken or Tomato Ricotta Pesto Pasta are two of my favorite pesto pasta recipes. Today, I’m sharing a new favorite that has been on repeat lately – this Creamy Pesto Pasta with Shrimp!

This easy shrimp pesto pasta features juicy seared shrimp and pasta in a creamy pesto sauce with a kick of heat, garlic, sweet cherry tomatoes, savory and nutty Parmigiano Reggiano cheese and fresh basil to finish!

What I love about the sauce is that it’s not overly oily or creamy. However, it is still wonderfully glossy and beautifully coats everything! That said, you can add a touch more cream (or use milk or half and half – see the ‘Variations’ section below) to make a more creamy and rich pesto sauce if you like.

Ready in just 25 minutes, this delectable quick pasta dinner is fantastic for a busy weeknight dinner but fancy enough for entertaining. Leftovers taste amazing the next day so you can make it for meal prep too!

Ingredient Notes and Substitutes

• Shrimp (or prawns): I used peeled and deveined jumbo shrimp (size 16/20) and seasoned them with kosher salt and black pepper. Smaller sized shrimp can be used but I love the juicy, sweet flavor in larger sized shrimp. Fresh or frozen works, just thaw first if using frozen.
• Asian Red Shallot: Substitute with regular shallots/eschalots or red onion.
• Garlic: Use fresh garlic for the best flavor.
• Fresh Red Chilies (optional): For a kick of heat, I used Thai Bird’s Eye red chilies but any variety easily available to you will work. Omit for milder dish.
• Cherry Tomatoes: Adds juicy, sweet and slightly tangy flavors to compliment the green pesto sauce. Substitute fresh chopped tomatoes.
• Fresh Basil: Adds sweet, herbaceous flavors and reinforces the pesto flavor.
• Bowtie Pasta: Also known as farfalle and butterfly pasta. Feel free to use any short-cut pasta shape.
• Extra Virgin Olive Oil: Use a good quality EVOO for the best flavor.
• Cooking Cream: I used a cream with 20% fat. Substitute table cream or light cream.
• Green Basil Pesto: I used a good quality store-bought jarred green pesto from Marks & Spencer (M&S). It’s made with Italian basil, garlic, olive oil, pine kernels, cashew nuts, Parmigiano Reggiano and Pecorino Romano cheese. The garlic and basil flavors are very pronounced and I adore this green basil pesto! Use any high-quality green pesto you love, either store-bought or homemade.
• Parmigiano Reggiano Cheese (or Parmesan cheese): Freshly grated from a block because it melts evenly and tastes better!
• Pasta Cooking Water: Reserve some to help build the green pesto pasta sauce.
• Seasonings: Kosher salt, black pepper, crushed red pepper chili flakes and a pinch of ground cayenne. Leave out the latter two for a milder dish.

Full ingredient amounts are in the recipe card below.

How to Make Creamy Pesto Pasta with Shrimp

Below is a step-by-step overview on how to make this shrimp basil pesto pasta recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Serving Suggestions

• Sides: Garlic bread or a mini salted baguette would pair well with this creamy pesto pasta dish. You could also serve with a simple arugula salad, fresh tomato salad, roasted broccoli or cauliflower, or grilled zucchini.

• Drinks: A nice crisp and dry wine such as sauvignon blanc or pinot grigio would complement the flavors of pesto with its acidity and lightness. If you prefer a red wine, I recommend pinot noir.

Storing and Reheating Leftovers

• Storing: Store leftovers in a sealed airtight container in the fridge for 3-4 days.

• Reheating: Add a small splash of water to the dish. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. Garnish with grated parmesan cheese and fresh basil after reheating.

Variations

Dietary Modifications

• Gluten-free. Use your favorite gluten-free pasta. I love brown rice & red lentil pasta by Clearspring brand but for another high protein pasta option, try using chickpea pasta from Banza. Make sure that the pesto you’re using is certified gluten-free.
• Vegetarian. Use plant-based shrimp/prawn substitute or other protein of choice. You could also replace the protein with more pasta if preferred. Or used cooked chickpeas or white beans.
• Dairy-free. Use a dairy-free cream, vegan parmesan cheese, and a plant-based green pesto made with vegan cheese. M&S Food has a great plant-based green pesto if you are in the UK or a city in Asia that has this store.
• Vegan. Same as for making it dairy-free and vegetarian. Seared sliced vegan sausages would taste great in the pesto pasta dish.
• Nut-free. Use a green pesto made without nuts or one that’s made with sunflower seeds.

Flavor/Preference Customization

• Use a different protein. Cooked boneless skinless chicken breast, pan-seared or air fryer salmon (flaked with a fork after cooking and tossed through or left whole to add on top after serving the pasta on plates), canned tuna, Italian sausage, cooked chorizo or bacon, etc.
• Use another pasta shape. Short-cut shaped pasta such as penne, small shells (conchiglie), orecchiette, rotini, cavatappi, ziti, fusilli, gemelli, casarecce, etc. For a noodle-type pasta, linguini, fettuccine, bucatini or spaghetti are good options.
• Add veggies. Baby spinach, baby kale, green peas, sautéed asparagus, yellow or red bell pepper, zucchini, blanched broccoli florets, carrots, mushrooms, etc. You’ll need to sauté them first to soften before adding the shallots and garlic to the pan.
• Add a different cheese. Pecorino Romano is more traditional than Parmigiano Reggiano and would also taste fantastic. Or you can add cream cheese, feta, gouda, gruyere or mozzarella.
• Add lemon juice. Str in 1-2 teaspoons at the end for an extra zesty kick of tang! You can also stir in a little lemon zest.
• Use heavy cream. For a richer and creamier sauce.
• Use whole milk. For a lighter sauce, use whole milk or half and half.
• Top with pine nuts. Some toasted pine nuts would add a delicious crunch and sweet nutty flavors! Chopped toasted almonds or walnuts would also pair well with the pesto flavor.
• Use sundried tomatoes. For a burst of sweet and slightly tangy flavors!
• Use homemade pesto. Fresh green basil pesto would also taste delicious if you have time to make pesto from scratch.

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