This delicious pesto shrimp pasta is ready in about 15 minutes. Seasoned, baked Gulf shrimp are nestled in pesto- and garlic-infused pasta with red bell pepper and fresh spinach. It uses simple pantry ingredients, making it a fast weeknight dinner when you don’t feel like fussing in the kitchen.
This recipe was my first published dish in the 2017 issue of “Mississippi Seafood Recipes” from the Mississippi Department of Marine Resources.
It’s straightforward to prepare, but the secret is how you cook the shrimp.
Ingredients
The ingredients for this easy seafood pasta are simple and flexible:
- Shrimp – fresh or frozen Gulf shrimp; large prawns work especially well.
- Pasta – any long pasta like spaghetti, fettuccine, linguine or angel hair.
- Pesto – a good-quality jarred pesto saves time.
- Garlic – fresh minced garlic for the best flavor.
- Parmesan cheese – freshly grated if possible.
- Fresh lemon juice – for a bright finish.
- Butter – helps create the sauce for the shrimp.
- Red bell pepper – chopped; you can substitute roasted red peppers or sundried tomatoes.
- Fresh spinach – optional; basil can be used instead if you prefer.
How to make it
This recipe uses baked shrimp—quick, easy, and reliably tender when you watch the time.
- Preheat the oven to 325°F.
- Peel, devein and rinse the shrimp; pat dry. Toss the shrimp with seafood seasoning (Old Bay, Cajun or Creole) and set aside.
- Place butter, minced garlic and chopped red bell pepper in a baking dish and warm in the oven just until the butter melts.
- Add the seasoned shrimp to the dish, toss to coat, and bake 7–8 minutes until the shrimp turn bright pink. Avoid overbaking to prevent rubbery shrimp.
- Meanwhile, cook the pasta according to package directions and drain.
- Toss the hot pasta in a large bowl with the shrimp/butter/pepper mixture, pesto, and fresh spinach. Combine well, finish with a squeeze of lemon juice and grated Parmesan, and serve.
Pesto Shrimp Pasta is ideal for busy weeknights because it’s fast and satisfying. Serve with warm bread and a simple green salad for a complete meal.
Serving suggestions
This pasta holds up well at room temperature, so it’s a good choice for casual gatherings and buffets. It can be enjoyed hot, warm, or even cold like a pasta salad—choose whatever suits your event.
Make it ahead
To prepare ahead, cook the pasta and mix it with pesto, peppers and spinach, but leave out the shrimp. When you’re ready to serve, bake the shrimp and fold them into the pasta. Reheat briefly if needed.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop in a skillet or in the microwave until warmed through.
I call this my “Monday” recipe because it’s perfect for nights when you’re too tired to make something elaborate. A green salad or steamed vegetables turn it into a balanced, easy dinner.
Related recipes
- Louisiana Shrimp Etouffee
- Chicken Cordon Bleu
- Shrimp/Seafood Gumbo
- Natchitoches Meat Pie
- Creole Shrimp Pasta
Pesto Shrimp Pasta
Ingredients
- 1 lb. pasta (spaghetti, linguine, penne or any kind)
- 1 lb. shrimp (shelled, rinsed, deveined)
- 4 tablespoons butter (½ stick), unsalted or salted
- 2 tablespoons garlic, minced
- ½ cup jarred pesto sauce
- 1 cup red bell pepper, chopped (about 1 large pepper)
- 1 tablespoon seafood seasoning (Old Bay, Cajun or Creole)
- 1 cup fresh spinach leaves (optional)
- Lemon, juice for garnish
- Salt and pepper to taste
- Shredded Parmesan (optional)
Instructions
- Preheat oven to 325°F.
- Boil water and cook pasta according to package directions; drain and set aside.
- Peel, devein and rinse the shrimp; place in a colander to drain.
- Sprinkle the seafood seasoning over the shrimp and set aside.
- Slice the red bell pepper into bite-size pieces.
- Place butter, red pepper and garlic in a baking dish and warm in the oven until the butter melts.
- Add the seasoned shrimp to the melted butter mixture, toss to coat, and bake 7–8 minutes or until shrimp are bright pink.
- Place the drained pasta in a large serving bowl.
- Add the spinach, shrimp/butter/pepper mixture and pesto to the pasta; toss to combine.
- Plate and garnish with a squeeze of lemon juice, salt and pepper to taste, and a sprinkle of Parmesan.
Notes
- Use salted or unsalted butter according to your preference.
- Shrimp are done when they turn bright pink-orange; do not overbake them—6–8 minutes is usually sufficient.
- If you don’t have a red bell pepper, substitute a green bell pepper or drained roasted red peppers from a jar.
Nutrition Estimate
Calories: 744kcal
Carbohydrates: 93g
Protein: 33g
Fat: 26g