If you are craving a vibrant, flavorful dish that feels both fresh and indulgent, the Pesto Pasta with Shrimp and Tomatoes Recipe is exactly what you need in your weeknight rotation. This recipe bursts with juicy cherry tomatoes, succulent shrimp, and the unforgettable richness of homemade pesto, all tossed together with perfectly al dente pasta. Every bite is a harmony of bright citrus notes, herbaceous pesto, and a delightful mix of textures that will have you coming back for seconds and sharing it with friends for sure.
Ingredients You’ll Need
Getting the perfect balance in the Pesto Pasta with Shrimp and Tomatoes Recipe relies on a handful of simple yet essential ingredients. These components work together to create a dish that is colorful, full of flavor, and satisfying. From the fresh herbs in the pesto to the sweet burst of tomatoes and the tender shrimp, each ingredient stands out perfectly.
- 12 ounces pasta: Choose your favorite shape, but remember to save some pasta water to help tie the sauce together.
- 1 lb extra-large shrimp: Peeled, deveined, and tail-removed shrimp ensure juicy, tender bites every time.
- 2 tablespoons unsalted butter: Adds a lush richness to the pan when cooking shrimp and tomatoes.
- 1/2 teaspoon kosher salt: Enhances the natural flavors without overpowering the dish.
- 1/4 teaspoon ground black pepper: A touch of pepper gives a subtle heat and depth.
- 2 cloves garlic: Minced finely to infuse the dish with aromatic goodness.
- 1/4 cup dry white wine: Adds brightness and acidity that complements the shrimp perfectly.
- 1 pint cherry or grape tomatoes: Halved, these add freshness and a beautiful pop of color.
- 1 cup pesto: The star of the show, full of basil, pine nuts, and Parmesan cheese notes.
- 1/4 cup reserved pasta water: This starchy water helps create a silky sauce that clings beautifully.
- Juice and zest of one lemon: Brings a refreshing zing to balance out the richness.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty finish that makes the dish irresistible.
- 1 tablespoon fresh parsley: Finely chopped for a burst of color and herbaceous freshness at the end.
How to Make Pesto Pasta with Shrimp and Tomatoes Recipe
Step 1: Cook the Pasta Perfectly
Start by preparing the pasta according to the package instructions. Aim for al dente so it has that perfect bite. Don’t forget to reserve a quarter cup of the pasta water before draining—it’s the secret to creating the silky sauce that will coat every strand gloriously.
Step 2: Sauté the Shrimp with Garlic and Wine
While your pasta is cooking, melt the butter in a skillet over medium heat. Pat the shrimp dry and season them with kosher salt and black pepper. Add them to the skillet and cook for about a minute, then flip. Pour in the white wine and toss in the garlic, allowing the shrimp to cook just until they curl into that beautiful C-shape and turn opaque—about two minutes. Overcooking shrimp is a rookie mistake, so keep an eye on them!
Step 3: Blister the Tomatoes
Remove the shrimp carefully from the skillet and set aside. Add the halved cherry tomatoes to the same pan. Let them cook undisturbed for two to three minutes until their skins start to blister and release juicy sweetness. This quick burst of heat concentrates their flavor and adds a lovely texture contrast.
Step 4: Combine and Toss It All Together
Return the shrimp to the skillet, then add your drained pasta along with the reserved pasta water. Stir everything together to marry the flavors. Next, spoon in the pesto and squeeze in the fresh lemon juice. Keep the pan on the heat just long enough to warm through—the colors and aromas will come alive here.
Step 5: Garnish and Serve Immediately
Finish by topping your dish with freshly grated Parmesan cheese, lemon zest, and a sprinkle of chopped parsley. These finishing touches bring brightness, depth, and an inviting appearance that cannot be beat. Serve this Pesto Pasta with Shrimp and Tomatoes Recipe while everything is hot and fresh for the ultimate flavor experience.
How to Serve Pesto Pasta with Shrimp and Tomatoes Recipe
Garnishes
Adding extra garnishes elevates this dish from great to unforgettable. A few additional sprigs of fresh basil or a light drizzle of high-quality olive oil can bolster the herbal freshness. Toasted pine nuts scattered on top give an irresistible crunch that complements the soft pasta and tender shrimp.
Side Dishes
This flavorful pasta shines paired with a crisp green salad dressed in tangy vinaigrette or a simple arugula salad with lemon and shaved Parmesan. For bread lovers, warm garlic bread or a crusty baguette to mop up every bit of pesto sauce is a perfect choice.
Creative Ways to Present
Serve the pasta in shallow bowls to showcase all the colorful ingredients or twirl individual portions elegantly onto plates for a restaurant-style presentation. Adding edible flowers or a sprinkle of chili flakes can bring an element of surprise and visual drama that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The flavors actually meld quite nicely overnight, though the pasta may absorb some sauce and become a bit firmer. Aim to enjoy within two days for the best texture and taste.
Freezing
While shrimp-based pasta dishes are not always freezer-friendly due to texture changes, you can freeze the cooked pasta separately from the shrimp and sauce. Freeze in airtight containers or heavy-duty freezer bags for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the pasta slowly on the stovetop with a splash of water or broth to help loosen the sauce. Using medium-low heat preserves the tenderness of the shrimp and freshness of the tomatoes. Avoid microwaving at high heat to prevent drying out the shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely, pat them dry, and remove any excess moisture before cooking to ensure they sear nicely without steaming.
What type of pesto is best for this pasta?
Traditional basil pesto is classic here, but you can experiment with variations like sun-dried tomato pesto or arugula pesto for unique flavor twists.
Is it okay to substitute butter with olive oil?
Yes, you can swap butter for olive oil if you prefer a lighter or dairy-free option. Olive oil will add its own fruity notes that complement the pesto beautifully.
Can I make this recipe vegan?
To make it vegan, replace shrimp with sautéed mushrooms or tofu, omit the Parmesan or use a vegan cheese alternative, and use vegan pesto. The flavor will still be delightful!
How do I prevent the shrimp from becoming rubbery?
The key is cooking shrimp quickly at medium heat just until they curl into a C-shape and become opaque. Overcooking is the main culprit for rubbery texture, so keep an eye on them!
Final Thoughts
Trust me when I say that this Pesto Pasta with Shrimp and Tomatoes Recipe is a keeper—an ideal dish that feels both fancy and approachable without any fuss. It’s loaded with fresh, vibrant flavors and textures that will make your whole family happy and impress any guests at your table. So go ahead, gather these simple ingredients, and treat yourself to a meal that’s pure comfort and sunshine all in one bite.
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Pesto Pasta with Shrimp and Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Pesto Pasta with Shrimp and Tomatoes dish combining succulent shrimp sautéed with garlic and white wine, fresh blistered cherry tomatoes, and al dente pasta tossed in aromatic pesto, finished with lemon zest, Parmesan cheese, and fresh parsley for a perfect weeknight dinner.
Ingredients
Pasta
- 12 ounces pasta (any variety; reserve 1/4 cup pasta water)
Shrimp
- 1 lb extra-large shrimp (21–25 count per pound, peeled and deveined, tails removed)
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, finely minced
- 1/4 cup dry white wine
Vegetables and Garnishes
- 1 pint cherry or grape tomatoes, halved
- 1 cup pesto
- 1/4 cup reserved pasta water
- Juice and zest of one lemon
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Pasta: Prepare the pasta according to package directions for al dente. When done, reserve 1/4 cup of the cooking water and then drain the pasta completely.
- Cook Shrimp: While pasta is cooking, melt the butter in a large skillet over medium heat. Pat shrimp dry and season both sides with salt and pepper. Add shrimp to the melted butter and cook for 1 minute. Flip shrimp and add white wine and minced garlic; cook for approximately 2 minutes until shrimp turn opaque and curl into a C-shape. Avoid overcooking to maintain tenderness.
- Cook Tomatoes: Remove shrimp with a spatula and set aside. Add halved cherry tomatoes to the skillet and cook for 2 to 3 minutes, until the tomato skins start to blister.
- Combine Ingredients: Return shrimp to the skillet with the tomatoes. Add cooked pasta and reserved pasta water, stirring well to combine. Mix in the pesto and lemon juice, heating everything through briefly on the stove, then remove from heat.
- Garnish and Serve: Top the pasta with grated Parmesan cheese, lemon zest, and chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water to help loosen the pesto sauce and bind the dish together.
- Use dry white wine for deglazing the pan without adding sweetness.
- Do not overcook shrimp, as they will become tough and rubbery.
- Fresh herbs and lemon zest brighten the dish and add fresh aroma.
- This dish can be made with gluten-free pasta if desired.
