Pesto Shrimp Pasta
This delicious pesto shrimp pasta dish is ready in 15-minutes! Seasoned baked Gulf shrimp nestled in a bed of pesto and garlic infused pasta with red peppers and spinach! No fancy ingredients and this makes a quick weeknight dinner when you don’t feel like cooking!
This recipe was my first published recipe in the 2017 issue of “Mississippi Seafood Recipes”, by the Mississippi Department of Marine Resources.
It’s quite simple, but the secret is how you cook the shrimp!
Why you’ll love this recipe
- Quick recipe- it takes no more than 12-15 minutes to prepare…seriously, you can’t get much faster than that
- Flavorful – Old Bay seasoning, garlic, pesto and lemon – delicious combination!
- Simple ingredients – nothing gourmet or fancy
Here’s what you’ll need
The ingredients for this easy seafood pasta dish are simple:
- Shrimp – use fresh or frozen Gulf shrimp; I recommend using big prawns for this recipe!
- Pasta – any strand pasta like spaghetti noodles, fettuccine noodles, linguine or angel hair pasta will work
- Pesto – I recommend using a high quality pesto sauce
- Garlic – fresh garlic or minced garlic
- Parmesan cheese – freshly grated Parmesan is always best
- Fresh lemon juice
- Butter
- Red bell pepper – you can substitute with roasted red peppers, sundried tomatoes or drained pimentos
- Fresh spinach leaves – you can substitute with fresh basil as well
How to make it
Believe it or not, this recipe calls for baked shrimp! Baking takes 6-8 minutes and the result is a delicious!
- Peel, devein and rinse shrimp; pat dry and lightly season with seasoning (Old Bay, Cajun or Creole spices); place in baking dish with melted butter, garlic and red bell peppers; bake 8-10 minutes until pink
- Meanwhile, boil the pasta according to package directions and drain
- Combine pasta, shrimp/butter/pepper mixture in a large bowl; add pesto, spinach, lemon juice and you’re done!
Pesto Shrimp Pasta is the perfect weeknight dinner because it’s fast and easy! Pair it with some warm French bread and a green salad and you’ve got dinner!
Serving suggestions
This easy pasta dish is excellent for all-day gatherings (where people “graze” from the buffet table) –it won’t go bad if it sits out awhile. This dish can be served hot, warm, or cold…your call!
Make it ahead
If you want to make this in advance, cook the pasta and add all the ingredients except the seafood. On the day of serving, bake the shrimp and add them to the pasta dish (you may have to heat the pasta a little.)
Storage and Reheating
Store in the fridge up to three days in an airtight container. To reheat, either put on the stovetop in a skillet or place in the microwave.
I call this Pesto Shrimp pasta recipe a “Monday” recipe – it’s perfect for Monday night dinner, when you’re too tired to cook! Pair this with a green salad and call it dinner!
Related recipes
- Louisiana Shrimp Etouffee
- Chicken Cordon Bleu
- Shrimp/Seafood Gumbo
- Natchitoches Meat Pie
- Creole Shrimp Pasta
Pesto Shrimp Pasta
Ingredients
- 1 lb. pasta , strang (spaghetti) or tubular (penne); any kind
- 1 lb. shrimp (shelled, rinsed, deveined)
- 4 tablespoons butter , (½ a stick); unsalted
- 2 tablespoons garlic , minced
- ½ cup pesto sauce , jarred
- 1 cup red bell pepper , chopped (about 1 large red bell pepper)
- 1 tablespoon seafood seasoning Old Bay, or Cajun or Creole flavored seasoning
- 1 cup fresh spinach leaves (optional)
- lemon , juice for final garnish
- salt and pepper to taste
- shredded parmesan (optional)
Instructions
- Preheat oven to 325F
- Boil water for the pasta; Cook pasta according to package1 lb. pasta
- Peel, devein and rinse shrimp; place in colander1 lb. shrimp
- Sprinkle dry seafood seasoning over shrimp; set aside1 tablespoon seafood seasoning
- Slice red bell pepper into bite size pieces1 cup red bell pepper
- Place butter, red peppers and garlic in baking dish; place in oven till butter melts4 tablespoons butter, 2 tablespoons garlic, 1 cup red bell pepper
- Once the butter melts, add seasoned shrimp to mixture; combine well and bake 7 – 8 minutes, or until shrimp are bright pink1 lb. shrimp
- Drain pasta and place in a large serving bowl
- Add fresh spinach; shrimp/butter/pepper mixture and pesto to pasta; combine well1 cup fresh spinach leaves, ½ cup pesto sauce
- Plate and garnish with a squeeze of lemon juice and a little Parmesanlemon, salt and pepper to taste, shredded parmesan
Notes
- Use salted or unsalted butter
- Shrimp are done when they’re bright pinkish-orange; don’t over bake them or they get rubbery–keep an eye on them…it should take between 6-8 minutes
- No red bell pepper? Substitute with a green bell pepper or drained roasted red peppers from a jar
Nutrition Estimate
