Weeknight • Seafood
Speedy Lemon Pesto Shrimp Pasta
This bright and flavorful pasta dish combines quick-cooking shrimp with a zesty lemon pesto sauce for a super fast dinner.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Level
- Weeknight
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When you need dinner on the table in a flash, but don't want to compromise on flavor, this Speedy Lemon Pesto Shrimp Pasta swoops in to save the day! It's incredibly light, vibrant, and satisfying, featuring succulent shrimp tossed in a zingy homemade (or store-bought!) pesto sauce. You'll be amazed at how quickly this comes together!
Ingredients
Yield: 4 servings
Main
- 12 oz linguine or spaghetti
- 1 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper to taste
- 1/2 cup basil pesto (store-bought or homemade)
- Juice of 1 lemon (about 2-3 tablespoons)
- 1/4 cup reserved pasta cooking water
- 1/4 cup grated Parmesan cheese, plus more for serving
- Cherry tomatoes, halved, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Preparation
Step 1
Cook pasta according to package directions in salted water until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
Step 2
While the pasta cooks, pat the shrimp dry with paper towels. Season with salt and pepper. Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from the skillet and set aside.
Step 3
Reduce heat to low. Add the pesto and lemon juice to the skillet, stirring to combine. If the sauce seems too thick, add a splash of the reserved pasta cooking water, one tablespoon at a time, until desired consistency is reached.
Step 4
Add the cooked pasta and cooked shrimp to the skillet with the sauce. Toss gently to coat everything. Stir in the Parmesan cheese until melted and well combined.
Step 5
Taste and adjust seasoning if needed. Serve immediately, garnished with halved cherry tomatoes and fresh basil leaves if desired, and extra Parmesan cheese.
Tips
- For a slight kick, add a pinch of red pepper flakes to the shrimp while cooking.
- If you're out of lemon, a splash of white wine or white wine vinegar can add acidity to the sauce.
- Add a handful of baby spinach or arugula to the warm pasta for extra greens.
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