I love pesto. It is one of my absolute favorite flavors. Creamy Pesto Shrimp Pasta is so delicious and the texture works perfectly with the shrimp. The key to a good pesto with pasta is starchy pasta water. It makes the texture of the pesto creamy but not too oily.
Pesto comes in so many different shapes and sizes. I know the classic is what everyone will prefer. But I like to see what else I can make with different flavors. Pea pesto is one of my favorite concoctions because it is so damn affordable.
The creamy pesto shrimp pasta can be done with whatever pesto you would like best. This pasta dish delivers a kick-ass flavor and a wonderful ability to be eaten cold. Pesto is just one of those flavors that works hot AND cold. Some people won't eat shrimp cold, but I have no problem with cold shrimp pesto.
I honestly thought my son was going to love the shrimp pesto. He put the first piece in his mouth, chewed it up, and then spit it right back out. He did that with like 10 pieces. I swear he just wanted to suck off the pesto.
Ingredients for Creamy Pesto Shrimp Pasta
- 1 lb raw shrimp, peeled and deveined
- 1 lb farfalle
- 2 tbsp garlic, minced
- 3-4 tbsp olive oil
- 1 tsp salt
- 1.5 cups of your favorite pesto! I used my Pistachio Pea Pesto
- 1 cup frozen peas, heated in the microwave and cooled for 10 minutes
- 3 cloves garlic, whole
- ½ cup raw pistachios
- 1 tsp salt
- ¼ cup lemon juice
- 1 cup parmesan cheese
- 1 cup EVOO
- 1 cup basil
Substitutions and Ingredient Notes
Shrimp. Don't buy pre-cooked shrimp unless you're in a real pinch. It can be tasteless, gummy, and off-putting. You don't have to peel your own shrimp if you don't want either though. Meet in the middle and go for a peeled and deveined shrimp that you can marinate.
Pesto. I love my pistachio pea pesto because it doesn't require a ton of basil. I only keep a ton of basil on hand in the summer. Peas cost 99 cents. Enough basil for pesto can cost $10 if you don't grow it yourself.
Pasta. Farfalle is my go-to with this recipe. But really whatever shape you would prefer can work. I'd do it with long or short pasta depending on what was in my cupboard.
How to make Creamy Pesto Shrimp Pasta
The best part about the recipe is that it's simple and you can use whatever pesto you have on hand. I always make more pesto than I need so I can freeze it.
Making the Pistachio Pea Pesto
For more information on the pistachio pea pesto, like how to store it, substitutions, and more just click on the words "pistachio pea pesto" anywhere on the page!
Start by combining the peas, garlic, pistachios, pesto, salt, and basil in a food processor and pulse until well combined. Then add lemon juice and slowly pour in EVOO until you reach a smooth consistency. Then add the parmesan cheese. Continue to add EVOO while pulsing until it reaches the desired texture.
The pesto shouldn't be completely smooth. It'll be creamy with a little lumpiness to it.
Making the Shrimp and Pasta
One of the most important steps is to marinate shrimp. This will yield the most flavorful shrimp and leave some good brown bits on the bottom of the pan for the sauce. Marinate the shrimp with 2 tablespoon olive oil, salt, and minced garlic in the refrigerator for 1 hour.
Remove the shrimp from the fridge after 1 hour. In a large saucepan on medium-high heat, add 1 tablespoon of olive oil. Sear the shrimp on both sides in batches and then set aside. The shrimp will take about 90 seconds to 2 minutes on each side.
In a medium pot, bring water to a boil for the pasta. Salt the water with 2-3 tablespoon salt. Boil the pasta until al dente as directed on the package. Save 1 cup of pasta water on the side for the sauce. The starchy pasta water is what is going to give you the best texture.
In the same large saucepan, lower the heat to medium-low. Add ½ a cup of the starchy pasta water to the pan. Then return the shrimp to the pan along with the strained farfalle. Add the pesto and combine everything. Continue to add more pasta water to reach a creamy texture. If you add too much water, just let the sauce sit on the heat for an extra minute or two and it will thicken up.
I love to serve it with more parmesan cheese. The more cheese the better with this one.
Reheating Pesto Shrimp Pasta
Reheating shrimp or any other fish is always best done on a pan. Bring a pan to medium heat. Add a tablespoon of olive oil and reheat the food in the pan. Add a little bit of water if the sauce seems too thick.
Can I add more vegetables to this recipe?
Yes! There are so many ways to spice up this recipe with some more veggies! You can add broccoli, asparagus, or even more peas! I would recommend steaming the vegetable first and then sauteing it in the pan after the shrimp is finished searing.
If you loved this recipe, you would love some of our other easy and quick pasta! Check them out below. Also, you can find us on Instagram @vindelgiudice or Tiktok @alwaysfromscratch.
📖 Recipe
Creamy Pesto Shrimp Pasta
Equipment
- food processor
- large sauce pan
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 lb farfalle
- 2 tablespoon garlic, minced
- 3-4 tablespoon olive oil
- 1 tsp salt
For the Pistachio Pea Pesto
- 1 cup frozen peas, heated in microwave and cooled for 10 minutes
- 3 cloves garlic, whole
- ½ cup raw pistachios
- 1 teaspoon salt
- ¼ cup lemon juice
- 1 cup parmesan cheese
- 1 cup EVOO
- 1 cup basil
Instructions
For the Pesto
- Combine peas, garlic, pistachios, pesto, salt, and basil in a food processor and pulse until well combined. Add lemon juice and then slowly add in EVOO until you reach a smooth consistency. Then add the parmesan cheese. Continue to add EVOO while pulsing until it reaches the desired texture.
Shrimp and Pasta
- Marinate shrimp with 2 tablespoon olive oil, salt, and minced garlic in the refrigerator for 1 hour.
- Remove the shrimp from the fridge. In a large saucepan, add 1 tablespoon of olive oil on medium-high heat. Sear the shrimp on both sides in batches and then set aside.
- In a medium pot, bring water to a boil for the pasta. Don't forget to add salt to the water. Boil the pasta until al dente as directed on the package. Save 1 cup of pasta water.
- In the same large saucepan, lower the heat to medium-low. Add ½ a cup of the starchy pasta water to the pan. Then return the shrimp to the pan along with the strained farfalle. Add the pesto and combine everything. Continue to add more pasta water to reach a creamy texture.
- Serve with more parmesan cheese
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