Quick Pesto Shrimp Pasta with its herby pesto sauce makes a savory seafood dish that’s vibrant and appetizing to your eyes and your tummy!

If you love a fast, pasta-based dinner, but want something different than the usual shrimp scampi or creamy Alfredo, look no further! This Quick Pesto Shrimp Pasta with simple ingredients like al dente noodles, nutty pesto, and fresh shrimp is a definite summertime favorite!

white bowl with a wooden spoon scooping up quick pest shrimp pasta

Give Pesto a Chance

You’re not alone if your kids run the other way when they see a green sauce! But this recipe could turn them right around. Pesto is salty and nutty and loaded with parmesan cheese, and this dish combines that savory goodness with kid-pleasers like pasta, shrimp, and mozzarella.

Plus, this Quick Pesto Shrimp Pasta is just that – quick! Seriously, this meal is virtually done in the time it takes to cook the pasta! And this shrimp pasta is so luscious and nutritious you’ll never have to sacrifice quality for quickness. In one dish, you get protein, veggies and carbs – no side dish is required to round out this delicious dinner.

Other Recipes to Make with Pesto Sauce

You can easily make Quick Pesto Shrimp Pasta with a simple jar of grocery store pesto. It will turn out great and be super fast! But if you want to elevate this meal, transform all that beautiful basil growing in your herb garden and make your pesto. It’s easy! This Homemade Pesto Sauce is one you can use all summer long in crowd-pleasers like these Pesto Deviled Eggs or these Caprese Pesto Bites. So yummy!

Ingredients

Protein: You will need one pound of shrimp. You can get them with the tail on or off. It’s up to you. I like to get medium or larger shrimp, but it usually comes down to whichever size is on sale.

Pantry: I love using Cavatappi pasta for this dish. The ridges and curls are perfect for clinging to the sauce, but any pasta will work. You can’t make pesto shrimp pasta unless you have some pesto sauce. Homemade is delicious, but store-bought will work too. You will also need olive oil, garlic powder, salt & pepper to season the shrimp.

Garnishes: Fresh mozzarella is the best. I buy a block and cut it into small pieces, but the little balls cut in half will work too. Don’t forget the cherry tomatoes!

How to Make Pesto Shrimp Pasta

STEP ONE: Preheat the oven to 400 degrees F and put your pasta water on to boil. In a mixing bowl, toss the shrimp with the olive oil, garlic, salt & pepper.

STEP TWO: When the oven is ready, put the shrimp on a baking sheet and cook in the oven for 8-10 minutes.

STEP THREE: When boiling water, cook the Cavatappi according to the package directions.

white cooking pan full of Cavatappi pasta

STEP FOUR: Cook your cherry tomato halves in a skillet over medium heat until they are heated.

STEP FIVE: Now toss the cooked pasta, roasted shrimp, pesto, mozzarella, and tomatoes in a big bowl and serve!

Tips for Success

To save yourself time, make sure you purchase shrimp that is already peeled and deveined.
To support sustainability, look for “wild-caught” shrimp instead of “farm raised.”
Using fresh mozzarella gives this recipe that “something extra” that sets it apart from other pesto pasta.

What is pesto sauce?

Pesto is a classic Italian sauce that has it all! Nutty. Garlicky. Herby. Cheesy. Yummy! It’s made from basil, garlic, olive oil, parmesan, and pine nuts (or sometimes other nuts).

Do you warm up pesto before you put it over pasta?

You don’t have to heat the pesto, but it’s best to use it at room temperature. So if it’s been stored in the fridge, leave the jar out to warm up while you cook/prep the rest of the ingredients. The freshly cooked pasta will warm up the pesto and help it to coat everything in the dish.

Other Mouthwatering Pesto Recipes:

*This post was originally posted on 04/18/2014.