This Pesto Shrimp and Tomato Pasta is a vibrant, fast weeknight meal that feels special. Plump shrimp, burst cherry tomatoes, and herby pesto coat every strand for a harmonious flavor. It’s fresh, fast, and incredibly satisfying.
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Why You’ll Love This Pesto Shrimp and Tomato Pasta
- Quick & Easy: Ready in about 20 minutes of active work.
- Flavor Winner: Basil pesto, sweet shrimp, and blistered tomatoes create a bright, savory bite.
- Fancy Yet Simple: Impressive enough for guests, easy enough for a weeknight.
- Adaptable: Swap shrimp for chicken or use sun-dried tomatoes if needed.
Ingredients & Tools
- 340 g large raw shrimp, peeled and deveined
- 225 g pasta of choice (like linguine or spaghetti)
- 250 g cherry or grape tomatoes
- 120 ml basil pesto (homemade or good-quality store-bought)
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 lemon (juice and zest)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Optional: Grated Parmesan cheese for serving
Tools: A large pot for boiling pasta, a large skillet (preferably non-stick or cast iron), tongs, a microplane or zester for the lemon.
Notes: The quality of your pesto makes a difference. Don’t skip the lemon zest—it adds a pop of freshness.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 48 g |
| Fiber: | 4 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for getting a good sear instead of steaming them. Use paper towels and really press to remove all surface moisture—you’ll hear the satisfying sizzle when they hit the pan.
- Don’t overcook the shrimp. They cook incredibly fast and will continue to cook a little from residual heat even after you take them out of the pan. You’re aiming for an opaque, pink color and a slight “C” shape, not a tight “O”.
- Use the pasta water. That starchy, salty water is liquid gold for your sauce. It helps the pesto emulsify and cling to the pasta, creating a silky, cohesive sauce rather than one that just sits on top.
- Let your tomatoes burst. Don’t be shy with the heat when cooking the tomatoes. You want them to blister, wrinkle, and release their sweet juices into the pan—that’s what forms the base of your simple pan sauce.
How to Make Pesto Shrimp and Tomato Pasta
Step 1: Start by bringing a large pot of generously salted water to a rolling boil. You want the water to taste like the sea—this is your only chance to season the pasta from the inside out. Add your pasta and cook according to the package directions for al dente. Just before draining, remember to reserve about a cup of that precious, starchy pasta water. This is your sauce’s secret weapon.
Step 2: While the pasta cooks, pat your shrimp very dry with paper towels. This is non-negotiable for a good sear. Season them generously with salt and black pepper on both sides. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer, making sure not to crowd the pan. Cook for about 1-2 minutes per side, until they’re pink and opaque. You’ll notice a beautiful golden crust forming. Transfer them to a clean plate immediately to prevent overcooking.
Step 3: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in the cherry tomatoes and minced garlic. Cook, stirring occasionally, for about 4-5 minutes. You’re waiting for the magic to happen—the tomatoes will start to soften, blister, and some will even burst open, releasing their sweet juices and creating a wonderfully fragrant base with the garlic.
Step 4: By now, your pasta should be ready. Drain it (remembering you saved that pasta water!) and add the hot pasta directly to the skillet with the tomatoes and garlic. Add the pesto and about a quarter cup of the reserved pasta water. Use tongs to toss everything together vigorously. The starchy water will help the pesto create a light, creamy sauce that coats every strand beautifully. If the sauce seems a bit thick, add another splash of pasta water.
Step 5: Now, return the cooked shrimp to the skillet, along with any juices that have accumulated on the plate. Add the zest and juice from half the lemon. Give everything one final, gentle toss to warm the shrimp through and distribute all the elements. The lemon zest will add a incredible brightness that really makes the flavors sing.
Step 6: Taste and adjust the seasoning. Does it need more salt? A crack of black pepper? Maybe a final squeeze of lemon juice? This is your moment to perfect the dish. Serve immediately, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if you like. The goal is to get it to the table while it’s still steaming hot.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; pasta can become mushy and shrimp tough.
- Reviving: Reheat gently in a skillet with a splash of water or broth.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the rich, savory pasta.
- Garlic bread or focaccia — For sopping up every last bit of that delicious pesto sauce left on the plate, because honestly, letting it go to waste would be a crime.
- Grilled asparagus or zucchini — Some charred, seasonal vegetables on the side add a lovely smoky element and make the meal feel even more complete and vibrant.
Drinks
- A crisp Sauvignon Blanc — Its citrusy and herbal notes are a fantastic match for the basil and lemon in the dish, cleansing the palate between bites.
- A light Italian lager — The carbonation and mild bitterness of a cold lager cut through the richness of the pesto and shrimp beautifully.
- Sparkling water with lemon — A non-alcoholic option that still provides that refreshing, palate-cleansing fizz which complements the meal perfectly.
Something Sweet
- Lemon sorbet — A scoop of tangy, clean lemon sorbet is the perfect, light way to end the meal, echoing the citrus notes from the pasta.
- Dark chocolate espresso beans — Just a few of these provide a rich, bitter counterpoint to the meal’s savory and herbal flavors, satisfying that sweet tooth without being too heavy.
- Fresh berries with whipped cream — Simple, fresh, and not too sweet, a bowl of mixed berries is a lovely, light finale that feels appropriately summery.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. Cook them just until they turn pink and opaque, then get them out of the pan. They’ll warm through again at the end.
- Skipping the step of reserving pasta water. That starchy liquid is what transforms your pesto from a condiment into a silky
Pesto Shrimp And Tomato Pasta
Make this easy Pesto Shrimp and Tomato Pasta in just 25 minutes! Bursting with fresh flavors, it's perfect for busy weeknights. Get the simple recipe here!
Ingredients
For the Ingredients
-
340 g large raw shrimp (peeled and deveined)
-
225 g pasta of choice (like linguine or spaghetti)
-
250 g cherry or grape tomatoes
-
120 ml basil pesto (homemade or good-quality store-bought)
-
3 cloves garlic (minced)
-
2 tbsp olive oil (divided)
-
1 lemon (juice and zest)
-
Salt and black pepper (to taste)
-
Fresh basil leaves (for garnish)
-
Grated Parmesan cheese (for serving)
Instructions
-
Start by bringing a large pot of generously salted water to a rolling boil. You want the water to taste like the sea—this is your only chance to season the pasta from the inside out. Add your pasta and cook according to the package directions for al dente. Just before draining, remember to reserve about a cup of that precious, starchy pasta water. This is your sauce's secret weapon.01
-
While the pasta cooks, pat your shrimp very dry with paper towels. This is non-negotiable for a good sear. Season them generously with salt and black pepper on both sides. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer, making sure not to crowd the pan. Cook for about 1-2 minutes per side, until they’re pink and opaque. You’ll notice a beautiful golden crust forming. Transfer them to a clean plate immediately to prevent overcooking.02
-
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in the cherry tomatoes and minced garlic. Cook, stirring occasionally, for about 4-5 minutes. You’re waiting for the magic to happen—the tomatoes will start to soften, blister, and some will even burst open, releasing their sweet juices and creating a wonderfully fragrant base with the garlic.03
-
By now, your pasta should be ready. Drain it (remembering you saved that pasta water!) and add the hot pasta directly to the skillet with the tomatoes and garlic. Add the pesto and about a quarter cup of the reserved pasta water. Use tongs to toss everything together vigorously. The starchy water will help the pesto create a light, creamy sauce that coats every strand beautifully. If the sauce seems a bit thick, add another splash of pasta water.04
-
Now, return the cooked shrimp to the skillet, along with any juices that have accumulated on the plate. Add the zest and juice from half the lemon. Give everything one final, gentle toss to warm the shrimp through and distribute all the elements. The lemon zest will add a incredible brightness that really makes the flavors sing.05
-
Taste and adjust the seasoning. Does it need more salt? A crack of black pepper? Maybe a final squeeze of lemon juice? This is your moment to perfect the dish. Serve immediately, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if you like. The goal is to get it to the table while it's still steaming hot.06
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