Shrimp Pasta with Pesto Sauce

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Shrimp Pasta With Pesto Sauce

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 511 kcal
Author Deborah Chapman


  • 1/2 lb medium- large shrimp 12 shrimps
  • 3 tbsp olive oil, divided extra virgin
  • 1/2 box pasta
  • 10-12 grape tomatoes halved
  • 2 garlic cloves chopped
  • 2-3 tbsp pesto sauce
  • 1/8 tsp red pepper flakes
  • 1/2 cup pasta sauce
  • 2tsp fresh parsley garnish
  • 1/2-1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper

Recipe Notes

  • Fill a medium pot with water and cover on medium heat.
  • Deveined and clean shrimps,  split the shrimp all the way to the tail but do not cut all the way through the tail leave about an inch from the tail.  I learned that from Auntie Fee, Rip.
  • Rinse your shrimp well discarding the vein and let it sit in a strainer to drain off the excess water.  In the meantime chop your garlic and parsley and set aside in a separate bowl.
  • Salt your pasta to the boiling water after about 3 minutes using a 10-inch pan add the oil to the pan, I used a black cast iron pan, then add the garlic and cook it for about 2 minutes add the shrimps and cook for about 2 minutes on each side (total pasta cook time is 7 minutes), the pasta should cook aldente', be sure to reserve  a cup of pasta water and set aside.  Transfer the pasta using a tong to the shrimps add the tomatoes, the shrimps will finish cooking add the pesto sauce, half of the pasta water and bring it all together gently using your tong.  
  • Garnish with the fresh parsley and serve immediately.

*you can add freshly grated parmesan cheese to the finished dish.