Pesto Shrimp Pasta (Easy 15 Minute Dinner)
This pesto shrimp pasta is a quick and easy dinner made with just a few simple ingredients. Ready in about 15 minutes, it’s perfect for busy weeknights when you need something fast, flavorful, and low effort.
Servings 4
Calories 518kcal
Ingredients
- 8 ounces spaghetti
- 1 pound frozen shrimp peeled and deveined defrosted
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 8 ounces pesto I used Trader Joe’s Kale Cashew Pesto
- 1 cup cherry tomatoes sliced in half
Instructions
- Bring a large pot of water to a boil. Add a good pinch of salt and add the spaghetti. Once boiling, cook the pasta according to the package directions. Before straining, reserve 1/2 cup pasta water.8 ounces spaghetti
- Preheat a large skillet over medium heat. When hot, spray with some avocado oil or olive oil and add the shrimp. Be sure the shrimp are in a single layer and sprinkle with salt and garlic powder. Cook 2-3 minutes per side.1 pound frozen shrimp peeled and deveined, ½ teaspoon salt, ½ teaspoon garlic powder
- After draining pasta, add the pasta back to the pot and add the cooked shrimp, the entire container of pesto and 1 cup sliced tomatoes and stir well.8 ounces pesto, 1 cup cherry tomatoes
- Add about 1/4 cup of the pasta water to the pot and stir well. Continue adding more liquid as needed until you get the consistency of the sauce you love. Serve hot.
Notes
Recipe tips
- Save some pasta water - Before draining, reserve about ½–1 cup of pasta cooking liquid. Add a splash as needed to help the pesto coat the pasta and shrimp evenly.
- Pesto amounts will vary - Every pesto is a little different. Start with less, toss, and add more until it’s coated how you like it.
- Store leftovers in an airtight container for up to 3 days. You can eat leftovers cold or warmed back up.
Nutrition
Calories: 518kcal | Carbohydrates: 50g | Protein: 26g | Fat: 23g | Fiber: 3g | Sugar: 4g
