This Shrimp Pesto Pasta recipe is a quick and easy 20 minute meal with a sublime sauce that’s full of flavor. I love that it’s fancy enough for a dinner party, but simple enough for a busy weeknight!

Easy Shrimp Pesto Pasta Recipe

You guuuuuys…I’ve got another fantastic easy meal for you! This Shrimp Pesto Pasta is not only crazy delicious, but it only takes 20 minutes to make. Major weeknight win!

I consider pesto sauce a miracle ingredient because it can easily transform so many foods with barely even trying. It’s so ridiculously easy to whip up and keep in the fridge, or you can buy it and eliminate a step. I love to use a little folded into scrambled eggs, in tortellini soup, on my pizza dough sometimes instead of red sauce, and whisked together with mayo for a killer sandwich spread. And obviously it’s so perfect for pasta.

In this pesto shrimp recipe, it gets mixed with butter, half-n-half, and Parmesan for a new twist on Alfredo sauce. Paired with tender shrimp and perfectly cooked pasta, both ready in minutes, this easy recipe is a perfect go-to for your weekly pasta night. Complete the meal with homemade garlic bread on the side.

How to Make Shrimp Pesto Pasta Step by Step

Gather your ingredients. Pull out all the ingredients from the pantry and the fridge and place on the kitchen counter.

Cook the pasta. Bring a large pot of water to boil; cook 1 pound of linguine according to package directions, al dente.

Cook the garlic. Melt 1/4 cup of butter in a large nonstick skillet over medium heat. Add 2 cloves of garlic and saute until fragrant, about 30 seconds. Add 1 tablespoon of flour, stirring until fully incorporated and no lumps remain.

Make the cream sauce. Bump up the heat just slightly and slowly whisk in 2 cups of half-and-half, 1 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon cracked red pepper. Cook, whisking constantly, until slightly thickened, about 5 minutes. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.)

Add the pesto and shrimp. Whisk in 1/3 of a cup of pesto and add the shrimp; cook, stirring occasionally, until the shrimp turn pink, about 4 minutes.

Combine the pasta and sauce. Add the pasta to the skillet with the sauce and toss to coat.

Garnish, serve, and enjoy. Garnish with fresh basil.

How to Store Leftovers

Transfer leftovers to a storage container and allow to cool completely (a skin might form on the surface of the sauce and it might thicken to a paste-like consistency, but that’s normal. Don’t fret! ) Secure with a tight fitting lid and refrigerate for up to 4 days.

Transfer to a saucepan or microwave-safe bowl to reheat. Gently warm over low heat, or in 30-second intervals in the microwave, until warmed, stirring occasionally. It will soften and return to a sauce as it warms. If the sauce seems too thick, whisk in a splash of milk until the sauce is to your liking.

Recipe Variations

This recipe is so simple and wonderful the way it is written, but there are some tweaks that can work well, too:

• Extra-virgin olive oil can replace the butter.
• Add in a 15-ounce can petite diced tomatoes (drained) to the sauce for another layer of flavor.
• Sliced mushrooms can be added to the sauce while it simmers.
• Sun dried tomato pesto instead of basil pesto would also be so delicious!
• Try scallops instead of shrimp.
• For vegetarians, this sauce is wonderful over zucchini noodles, steamed asparagus, broccoli, or cauliflower.
• This recipe can easily be halved.

What to Serve With Shrimp Pesto Pasta

Serve this shrimp pesto with a crisp Caesar salad, a simple side of roasted broccoli, and a decadent tiramisu dip for dessert.

More Easy Pasta Recipes:

• Creamy Lemon Pasta
• Baked Feta Pasta
• Spaghetti Carbonara
• Creamy Pasta with Bacon and Peas
• Tomato and Tortellini Soup