Are you ready to whip up something truly special for dinner tonight? Well, my friend, you’re in luck because I’m about to share with you one of my all-time favorite dishes: creamy pesto shrimp pasta. It’s a dish that combines the rich flavors of basil pesto with the delightful texture of shrimp, all tossed together with pasta that perfectly captures every drop of sauce.
Creamy Pesto Shrimp Pasta Recipe Overview
- Course: Main Dish
- Cuisine: Italian
- Total Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Equipment Needed
Before we dive into the magic of cooking, let’s make sure you have all the tools needed to bring this dish to life. You’ll need a large pot for the pasta, a skillet for the shrimp, and a blender or food processor for the pesto if you’re making it fresh.
Ingredients for Creamy Pesto Shrimp Pasta
Here’s what you’ll need to gather. I’ve laid it out in a simple table so you can check everything off your list!
| Ingredient | Quantity |
|---|---|
| Large shrimp, peeled and deveined | 1 lb |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 2 tbsp |
| Garlic, minced | 3 cloves |
| Heavy cream | 1 cup |
| Store-bought or homemade pesto | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Pasta (like fettuccine or penne) | 12 oz |
| Fresh basil leaves (for garnish) | A few |
Step by Step Instructions
Preparing the Pasta and Shrimp
- Start by boiling your pasta according to the package instructions until it’s just al dente. Drain well, but keep a cup of the pasta water for later—it’s great for adjusting the sauce consistency.
- Put olive oil in a skillet and heat it over medium-low heat while the pasta cooks. Add the shrimp, seasoned with salt and pepper, and cook until they turn pink and opaque. Get the shrimp out of the pan and set them aside.
Note: Keep an eye on the shrimp; they cook quickly and you want them just right—juicy and tender!
Creating the Creamy Pesto Sauce
- In the same skillet, add a bit more oil if needed, and sauté garlic until fragrant.
- Pour in the heavy cream and bring to a simmer, then reduce the heat.
- Stir in the pesto and parmesan cheese until you get a smooth and creamy sauce.
Warning: Keep the heat low to avoid splitting the cream!
Bringing It All Together
- Add the cooked pasta and shrimp back to the skillet. Combine everything and spread the sauce out evenly over the pasta and shrimp.
- If the sauce feels too thick, loosen it with some of the reserved pasta water.
Fact: Did you know that using pasta water helps the sauce cling to the pasta better? That’s because it contains starches released from the pasta during cooking!
Additional Tips
- Use half-and-half or a plant-based cream instead of heavy cream for a lighter version.
- Boost the green by adding spinach or arugula to the pasta in the last two minutes of cooking.
Best Served With
This creamy pesto shrimp pasta pairs wonderfully with a crisp, green salad and some garlic bread. Here’s how to make the meal truly unforgettable:
- Green Salad: Choose light dressings to keep the meal balanced.
- Garlic Bread: Perfect for scooping up any leftover sauce!
Nutrition in Creamy Pesto Shrimp Pasta
| Nutrient | Amount per Serving |
|---|---|
| Calories | 600 kcal |
| Protein | 35 g |
| Carbohydrates | 75 g |
| Fat | 22 g |
Approximation Note: The nutritional values are approximations and can vary based on specific ingredient choices and portion sizes.
What Makes Creamy Pesto Shrimp Pasta Delicious
The secret to the incredible flavor of this dish lies in the quality of the pesto. Freshly made pesto, with its vibrant basil and nutty parmesan, can elevate this dish from great to truly outstanding.
FAQs about Creamy Pesto Shrimp Pasta
Can I use frozen shrimp?
Yes, you can! Only make sure they are fully thawed before cooking.
What type of pesto is best for this recipe?
I prefer classic basil pesto, but feel free to experiment with sun-dried tomato or even kale pesto for a twist.
Can I make Creamy Pesto Shrimp Pasta dish ahead of time?
This dish is best enjoyed fresh, but you can prep the ingredients ahead to save time.
How can I make this dish gluten-free?
Change the normal pasta to the gluten-free kind you like best. Just keep an eye on it because the cooking time might change.
What can I substitute for heavy cream if I want a lighter dish?
Try using half-and-half or even a full-bodied coconut milk for a dairy-free option.
Conclusion
Creamy pesto shrimp pasta is more than just a meal; it’s a comfort dish with the power to turn any regular night into something special. I hope you enjoy it as much as I do, both creating and eating it.
If you have any comments, questions, or your own tips for making creamy pesto shrimp pasta, feel free to share them below. I love hearing from you!
Check out some more delicious main dish recipes:
- Chicken Parm Sliders Recipe
- Italian Sausage Ring Recipe
- Pan Seared Vermilion Snapper Recipe
- Lemon Garlic Broiled Flounder Recipe
- Baked Whole Cauliflower with Mayonnaise and Cheese
- Leeann Chin Oyster Wings Recipe
Creamy Pesto Shrimp Pasta Recipe
Ingredients
- 1 lb Large shrimp peeled and deveined
- To taste Salt
- To taste Black pepper
- 2 tbsp Olive oil
- 3 cloves Garlic minced
- 1 cup Heavy cream
- 1/2 cup Store-bought or homemade pesto
- 1/2 cup Parmesan cheese grated
- 12 oz Pasta like fettuccine or penne
- A few Fresh basil leaves for garnish
Instructions
Preparing the Pasta and Shrimp
- Start by boiling your pasta according to the package instructions until it’s just al dente. Drain well, but keep a cup of the pasta water for later—it’s great for adjusting the sauce consistency.
- Put olive oil in a skillet and heat it over medium-low heat while the pasta cooks. Add the shrimp, seasoned with salt and pepper, and cook until they turn pink and opaque. Get the shrimp out of the pan and set them aside.
Creating the Creamy Pesto Sauce
- In the same skillet, add a bit more oil if needed, and sauté garlic until fragrant.
- Pour in the heavy cream and bring to a simmer, then reduce the heat.
- Stir in the pesto and parmesan cheese until you get a smooth and creamy sauce.
Bringing It All Together
- Add the cooked pasta and shrimp back to the skillet. Combine everything and spread the sauce out evenly over the pasta and shrimp.
- If the sauce feels too thick, loosen it with some of the reserved pasta water.
Notes
- Use half-and-half or a plant-based cream instead of heavy cream for a lighter version.
- Boost the green by adding spinach or arugula to the pasta in the last two minutes of cooking.
