Name: Shrimp Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound jumbo (21-25) shrimp, ( peeled and deveined); Kosher salt; Freshly ground black pepper; Baking soda ((optional)); 12 ounces spaghetti; 3 tablespoons extra virgin olive oil, (divided); 2 garlic cloves, (minced); 1 pint cherry or grape tomatoes, (halved (about 2 1/2 cups)); 3/4 cup basil pesto, (store-bought or homemade); 1/4 crushed red pepper flakes ((optional)); 3 cups baby spinach; Grated Parmesan cheese ((optional)); Fresh basil leaves ((optional))

Shrimp Pesto Pasta is a fast, flavorful weeknight dinner ready in just 30 minutes.

A serving of the shrimp pesto pasta in a bowl with a lemon wedge. — Photo Credits: Mark Beahm

Shrimp Pesto Pasta with sweet and tangy cherry tomatoes and spinach is a weeknight flex.

Silky spaghetti strands tangle with perfectly sweet sautéed shrimp, wilted spinach, and jammy cherry tomatoes cooked just until softened. Basil pesto, whether homemade or store-bought, when combined with a ladle of pasta water, glazes everything in a garlicky green sauce.

This one’s a keeper—fast, punchy, and just fancy enough to make a Tuesday feel special.

Table of Contents

What’s in Shrimp Pesto Pasta?
How to Make Pesto Shrimp Pasta
What to Serve with Shrimp and Pesto Pasta?
Title
Shrimp Pesto Pasta Recipe

Ingredients for shrimp pesto pasta including shrimp, spaghetti, salt, black pepper, baking soda, olive oil, garlic, cherry tomatoes, pesto, red pepper flakes, baby spinach, grated Parmesan cheese and basil.

What’s in Shrimp Pesto Pasta?

This pasta is built on simple ingredients that bring fresh, bold flavor with very little effort. Here’s what you’ll need:

Shrimp are meaty, sweet, and quick to cook. I like to buy larger shrimp—jumbo (21-25)—so I can sauté them without worrying about overcooking them. I always buy frozen shrimp and then defrost them in the refrigerator overnight.
Kosher salt and freshly ground black pepper: Most of the seasoning in this recipe comes from the pesto itself, but I still recommend seasoning both the shrimp and the pasta cooking water!
Baking soda is my secret ingredient for making ultra-tender, snappy shrimp. Just a pinch increases the pH of the shrimp slightly, which helps them stay plump and juicy as they cook. Try it in air fryer shrimp, too!
Spaghetti: Silky strands of spaghetti tie this dish together. Good-quality bronze die-cut pasta holds onto sauce beautifully, so I always choose it when stocking my pantry with pasta.
- TRY IT: Authentic Italian pasta made in Italy with premium durum wheat
Extra virgin olive oil is key for sautéing the shrimp. Let it warm until shimmering in the pan before adding the shrimp for the best, seared flavor. Despite what you may have heard, it’s totally fine to sauté in extra virgin olive oil. We took a deep dive into the scientific literature to be sure!
- READ MORE: Cooking with Olive Oil: Everything You Need to Know
Garlic infuses the oil with flavor. Feel free to add more, if you like, but remember that the pesto has garlic in it, too.
Cherry or grape tomatoes add little pops of juicy sweetness to balance the garlicky richness of the pesto. Try it with sun-dried tomatoes in place of fresh tomatoes for a richer, more concentrated flavor.
Basil pesto is absolutely the star of this dish. Our pesto recipe calls for blanching the basil first, which helps it retain a beautiful, bright green color. You can also absolutely use jarred, store-bought pesto, though the color may not be quite as vibrant.
Crushed red pepper is optional, but it gives the dish a gentle kick of heat that plays off the sweetness of the tomatoes and shrimp.
Baby spinach wilts into the hot pasta for a bit of green and a soft, earthy counterpoint to the other flavors. Frozen spinach would be fine, too! No need to defrost it.
Parmesan cheese is salty, nutty, and just the thing to tie the whole dish together. Add as much or as little as you like.
Fresh basil: You’ll get plenty of basil flavor from the pesto itself, but if you have a basil plant going or a bunch in a jar on the counter, feel free to tear a few fresh leaves over the top of each finished plate of pasta for extra aroma and a pretty touch.

Shrimp pesto pasta in a serving bowl surrounded by a bowl of grated parmesan, a plate of lemon wedges, and a small bowl of red pepper flakes.

How to Make Pesto Shrimp Pasta

This Shrimp Pesto Pasta is one of those weeknight gems that feels a little fancy but comes together in just 30 minutes! With fresh herbs, sweet tomatoes, and tender shrimp, every bite is full of Mediterranean flavor. Here’s how to make it step-by-step:

Season the shrimp: In a bowl, toss 1 pound of peeled and deveined jumbo or extra jumbo shrimp with a good pinch each of kosher salt, black pepper, and baking soda. Set aside.
Boil the pasta: Bring a large pot of well-salted water to a boil. Cook 12 ounces of spaghetti until al dente, according to the package instructions. Before draining, reserve 1 cup of the starchy pasta water, then drain and set the pasta aside (do not rinse).
Cook the shrimp: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the shrimp in a single layer and sear for 1 to 2 minutes per side, just until pink and opaque. Transfer the cooked shrimp to a plate.
Sauté the tomatoes and spinach: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant, then stir in 1 pint (about 2 1/2 cups) halved cherry or grape tomatoes with a pinch of salt. Cook for 2 to 3 minutes until the tomatoes begin to soften and release their juices. Add 3 cups of baby spinach to the skillet and toss until just wilted. If you like, sprinkle in 1/4 teaspoon red pepper flakes for a little heat.
Combine everything: Return the shrimp and cooked pasta to the skillet. Add 3/4 cup of basil pesto and a splash of the reserved pasta water (start with 1/4 cup), then toss gently to combine. Add more pasta water as needed until the sauce coats the pasta evenly.
Finish and serve: Taste and adjust the seasoning with salt and pepper as needed. Transfer to plates or a serving bowl and top with grated Parmesan cheese and torn fresh basil leaves, if you like.

What to Serve with Shrimp and Pesto Pasta?

This is a dinner that doesn’t need much! This pasta is rich and satisfying all on its own, but a few simple additions can turn it into a full meal that feels intentional and summery. Because the pasta brings bold, herby flavor and a bit of richness from the pesto, it pairs best with sides that are light, crisp, and bright.

If serving this to friends for a summertime dinner, I would start with an Aperol Spritz or a Limoncello Spritz and pair it with a smoky Grilled Zucchini Salad or Grilled Asparagus with lemon and garlic. After dinner, a sunshiny Limoncello Cake would be such a lovely way to wind down the evening.