Pesto Shrimp Pasta

If you're looking for a quick and elegant pasta dish, this Pesto Shrimp Pasta is the perfect choice ready in 30 minutes. It's full of bright flavors from basil pesto, juicy shrimp, and garlicky mushrooms all tossed with tender pasta in a light, creamy sauce.

Also try Pesto Shrimp Pasta, Creamy Cajun Shrimp Pasta and Shrimp and Pancetta Pasta.

The delicious Pesto Shrimp Pasta is all about the flavor combination of zesty pesto, white wine, garlic, pasta and mushrooms. You will love how easy it is to make this pasta dish in a few simple steps and with just a handful of ingredients. With its bright and a creamy texture, this is my go-to pasta recipe for a special occasion. Not too rich, yet filling and comforting recipe.

This shrimp recipe checks every box - flavorful, quick, and easy enough for weeknights but also impressive for date nights.

Why You'll Love This Pesto Shrimp Pasta

• Fast & simple: Ready in about 30 minutes.
• Restaurant flavor at home: Rich yet light sauce with layers of pesto, garlic, and white wine. The magic lies in balance - you get the freshness from the pesto, savory sweetness from the shrimp, and rich umami from sautéed mushrooms. The result is a meal that's hearty but not heavy.
• Use any add-ins: This recipe with any pasta and protein variations.
• Perfect for any occasion: Ideal for busy weeknights, family dinners, or a cozy date night.

Key Ingredients and Why They Matter

• Shrimp: The star of the dish. Shrimp cook quickly and pair perfectly with pesto's herbal flavor. Make sure to use peeled and deveined shrimp for convenience.
• Basil pesto: The sauce base that brings freshness and rich aroma. Store-bought pesto works just fine, but using quality pesto with real basil, parmesan, and olive oil makes a noticeable difference.
• Mushrooms: Add earthy depth and substance to the pasta. Browning them adds a delicious caramelized flavor that complements the sauce.
• Garlic: Essential for building a savory base. Add it near the end of cooking so it stays fragrant and doesn't burn.
• White wine: Adds brightness and acidity to cut through the richness of the pesto.
• Chicken broth: Creates a smooth, emulsified sauce when combined with pesto and wine.
• Pasta: Fettuccine or linguine work best because they hold the sauce beautifully. Use gluten-free pasta if needed.
• Olive oil: Helps develop flavor while preventing the shrimp and mushrooms from sticking.
• Seasonings: Salt, Italian seasoning, red pepper flakes and paprika make the best shrimp seasoning.

Step-by-Step: How to Make Pesto Shrimp Pasta

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below. 

1. Season and Sear the Shrimp

1. Toss shrimp with a simple seasoning mix of salt, Italian herbs, paprika, and red pepper flakes. This adds flavor before cooking and enhances that golden sear.
2. Heat olive oil in a large skillet and add shrimp.
3. Cook just until they turn pink and opaque-about 2-3 minutes per side. Remove and set aside.

2. Sauté the Mushrooms

In the same skillet, add a bit more oil and the mushrooms. Let them sit for a couple of minutes without stirring to achieve that golden crust. Sprinkle lightly with salt to help them release moisture.

3. Add Garlic, Wine, and Broth

Once mushrooms are browned, stir in minced garlic and let it cook briefly until fragrant. Pour in white wine to deglaze the skillet, scraping up the browned bits. Add the broth and reduce slightly.

4. Stir in Pesto and Shrimp

Add the pesto to the pan, stirring gently to combine. Return the shrimp to the skillet and toss in the sauce over medium heat until heated through.

5. Combine with Pasta

Add cooked pasta to the skillet and toss until it's fully coated in the pesto sauce. If the sauce feels too thick, add a small splash of pasta water to loosen it.

Tips for success

• Don't overcook shrimp. Shrimp cooks quickly and as soon as the flesh changes from opalescence to opaque, they're done. It should be only 2 or 3 minutes depending on the size.
• Use a large pan: For both shrimp and mushrooms, a wide cooking surface helps achieve even browning.
• Preheat the pan before adding the oil and shrimp and don't over crowd the pan with shrimp or mushrooms
• Avoid tossing pesto in the same pot used for boiling pasta; the residual heat can scorch the basil and break the sauce. Instead, transfer the pasta to a mixing bowl before adding the pesto.
• Temperature control tip: Always mix pesto off the heat and never reheat pesto pasta on the stove or microwave, which can cause greasiness and blackened basil. Keep in mind that both Basil and Parmesan are temperature-sensitive-high heat causes separation and discoloration.
• Add a bit of salt to the mushrooms as you cook them.
• Resist the urge to move the mushrooms too soon. You want to get a little browning on the mushrooms by cooking them undisturbed for about 2 minutes.
• Add garlic late: This prevents it from burning and turning bitter.
• Deglaze effectively: Use wine or broth to lift those flavorful browned bits from the pan-this forms the base of your sauce.

Troubleshooting Common Issues

• Shrimp too tough? Shrimp cook in minutes - remove as soon as they turn opaque.
• Sauce too thick? Add a touch of pasta water or broth to loosen it.
• Sauce too thin? Simmer uncovered for a few extra minutes to reduce.
• Lacking flavor? A small squeeze of lemon or a pinch more salt can wake up the sauce.

FAQ About Pesto Shrimp Pasta

• Can I use frozen shrimp? Yes, just thaw completely and pat dry before cooking to avoid excess water in the pan.
• What kind of wine is best? Dry white wine such as Pinot Grigio or Sauvignon Blanc gives the best flavor balance. Use any dry white wine that you would normally drink. I prefer to use Pinot Grigio because it's significantly cheaper than other wines. Other good options include Chardonnay or Sauvignon Blanc.
• How much wine do I need? You won't need much - only enough to deglaze when adding pesto. I used ¼ cup of wine, but you can use up to ½ cup.
• Can I use cooking wine? Because cooking wine contains a significant amount of sodium and not enough wine, I do not recommend it.
• Can I make it ahead of time? The sauce can be made a day ahead, but cook the shrimp fresh for best texture.
• Can I use store-bought pesto? Absolutely. Use a high-quality basil pesto or make your own for a fresher flavor.

How to Keep Shrimp Juicy (and Avoid Overcooking)

• Cook shrimp separately: Make the pesto sauce and pasta first, then add shrimp at the endso it only reheats gently in the sauce instead of overcooking.
• Know the timing: Shrimp need just 2-3 minutes per side until they turn pink and opaque. Once they curl slightly into a "C" shape, they're done.
• Avoid crowded pans: Overcrowding traps steam and prevents searing, leaving shrimp pale and watery. Use a hot skillet in a single layer.
• Pat shrimp dry before cooking: Moisture is the enemy of clean browning-it can cause steaming instead of searing.
• Skip reheating: Reheating cooked shrimp leads to toughness. If making ahead, store shrimp separately and toss them in just before serving for heat and freshness.

How to Prevent Oily or Clumpy Pesto Pasta

The number-one fix for oily or dry pesto pasta is using starchy pasta water. The starch helps the pesto bind to the noodles, creating a glossy emulsion instead of separating into oil and solids. Before draining, reserve at least one cup of starchy water and add it gradually while tossing the pasta with pesto until smooth and creamy.

Avoid overheating or boiling pesto; it will separate and turn oily.

Tip: Add the pesto to warm-not hot-pasta, then toss with a few tablespoons of pasta water at a time. The starch thickens and prevents the oil from pooling.

Variations and Substitutions

• Protein swaps: Try chicken, scallops, or tofu instead of shrimp.
• Add cream: For a richer sauce, stir in a splash of heavy cream or half-and-half after the pesto.
• Use other vegetables: Spinach, cherry tomatoes, or asparagus add color and nutrition.
• Gluten-free option: Use your favorite gluten-free pasta.
• Dairy-free pesto: Choose vegan pesto or make your own using nutritional yeast instead of cheese.

Serving Suggestions

This pesto shrimp pasta pairs beautifully with:

• Homemade bread or crostini for dipping.
• Blackberry and Avocado Salad with lemon vinaigrette.
• A glass of chilled Sauvignon Blanc or Pinot Grigio.
• It's a great all-in-one dish but also serves well alongside Honey Roasted Carrots, vegetables or a Spicy Sweet Potato Soup.

Storage and Leftovers

• Refrigerate: Store pesto shrimp pasta leftovers in an airtight container up to 3 days.
• Reheat: Warm gently in a skillet with a splash of water or broth to restore the sauce.
• Freeze: Not recommended, as shrimp can toughen when reheated.

Storage and Reheating Tips

• Never reheat pesto pasta on direct heat. Instead, let it sit at room temperature and stir in a spoonful of olive oil or warm water before serving.
• For meal prep, keep pesto separate and toss with warm pasta just before eating to preserve texture and color

More delicious shrimp recipes

• Hawaiian Shrimp
• Dynamite Shrimp Appetizer
• Cajun Stuffed Shrimp
• Instant Pot Orzo with Shrimp, Tomatoes and Feta

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