An easy pesto shrimp pasta recipe

The taste of easy noodle shrimp pesto is better than the restaurant but simple enough for a quick dinner every day of the week. It is great!

If you’re a fan of fancy pasta dishes that don’t take every day to make, you’ll love the Shrimp Pesto Pasta. It comes together in less than an hour (in a way less), and it’s easily one of the best shrimp recipes I’ve ever made.

With a hint of cream, the pasta gets a strong flavor from the pesto sauce and sun-dried tomatoes.

This is definitely one of those meals that found me on a serious mission to stock up on leftovers (and / or shrimp pieces from my kids’ dishes).

Spoiler alert: This delicious shrimp noodle is extremely delicious to be eaten cold straight from the fridge. night or day. # Do not judge

I’m not exaggerating when I say this is easily found in my best favorite meal ever.

Shrimps, pasta, and dried tomatoes in two stacked white bowls

Cooking shrimp at home is easy

This dish comes together fast, in part, because the shrimp only takes a few minutes to cook!

Cook shrimp in a hot frying pan with a little olive oil Just Until they turn pink. They cook the rest of the way over low heat in a little cream, gravy, and sun-dried tomatoes. Yum.

I made some notes in the recipe below about the type of shrimp I buy. In short, I carry a bag of peeled, peeled, and frozen shrimp, let them thaw, drain, and come off the tails, and use them in recipes like these.

It’s pretty much impossible to find fresh shrimp where I live so frozen and thawed shrimp does the trick just fine.

How to make pasta with shrimp pesto easy

After the shrimp are completely cooked into the delicious creamy batter, add the pasta and pesto and stir everything together.

The pasta is topped with a totally mild sauce that doesn’t overpower any of the ingredients. It is definitely better to present it right away.

But as I mentioned above, leftovers are great, too. Kind of reminiscent of a cold noodle salad. Less delicious, but a lot tasty.

Shrimps, pasta, sun-dried tomatoes in a white bowl with a fork

If you’re looking for a recipe to impress, this easy shrimp pesto pasta is your ticket.

Love how fast this is together; It’s a true testament to how simple ingredients can combine to form something so amazing.

I was so excited to share this with you guys. I hope you love it!

Frequently asked questions for shrimp pesto pasta

What kind of shrimp should I use?

I always use frozen shrimp (from Costco – 21/25 lb.) that are actually peeled and removed. After thawing and drying the shrimp, take off the tails.

Can I replace another type of meat with shrimp?

You can definitely try that! I only used shrimp because I love it. But you can use leftover roast chicken (just put it on the end with noodles) or cook chicken in the first step like shrimp (chicken will need to cook a little longer than shrimp). You can also easily leave meat for a meat-free meal.

Can I use dried tomatoes?

Yeah. I use oil canned tomatoes or sun dried tomatoes. I drain, rinse, drain again and use it in the recipe. An 8-ounce bowl of oil-dried tomatoes will yield about 3/4 to 1 cup of chopped sun-dried tomatoes.

Does this freeze well or work for a takeaway?

This recipe is definitely served quickly after it’s prepared, so it wouldn’t be great as a frozen meal. Although the leftovers are delicious (less tasty, but still good).

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Nine years ago: Peanut butter chocolate cake
Ten years ago: Homemade ciabatta bread {and the best garlic bread on earth}

fruit:
5-6 servings

Preparation time:
20 minutes

Cooking time:
20 minutes

Total time:
40 minutes

Spaghetti with shrimp, parmesan and sun-dried tomatoes in a white bowl with a fork

Ingredients

12 oz penne pasta
1 tablespoon olive oil
1 to 1 1 1/22 pounds of shrimp peeled, deodorant, and tail deodorant (see note)
1/2 cup heavy cream
1/2 cup chicken broth (I use low sodium)
1/2 cup sliced dried tomatoes (drained and lightly rinsed if packed with oil or water)
1/2 cup basil pesto (see note)
Freshly grated Parmesan cheese to serve

instructions

Cook pasta in boiling water, slightly salted, until soft, according to package instructions. sink. Sit aside.
In a 12-inch deep frying pan or medium saucepan, heat olive oil over a medium heat until warm and crisp. Add the shrimp and season a little with salt and pepper. Cook for about a minute and stir or stir the shrimp and cook for another 30 seconds or so until the shrimp start turning pink but not fully cooked.
Add the cream, broth, and dried tomatoes and leave on low heat for 2-3 minutes until the shrimp are tender. Stir in pasta and pesto, and stir until combined. Season with salt and pepper to taste.
Serve on the spot with freshly grated Parmesan cheese.

Notes

Shrimp: I always use frozen shrimp (from Costco – 21/25 lb.) that are actually peeled and removed. After thawing and drying the shrimp, take off the tails.

Dried tomatoes: An 8-ounce bowl of sun-dried tomatoes, after drying and rinsing, will yield about 3/4 to 1 cup of sun-dried tomatoes. See the note below on adding more tomatoes than required in the recipe.

Pesto: I highly recommend using the chilled basil pesto over a moisturizing steady pesto. It has a fresher taste and will add a brighter flavor to your pasta. I use refrigerated pesto from Costco. Homemade pesto is also a great option.

To some extent: Most of the ingredients (pesto, pasta, shrimp, and sun-dried tomatoes) can be adjusted to taste – use more or less according to your preference. You can’t really spoil it.