Creamy pesto shrimp pasta made with linguine, Parmesan, cream, and tender shrimp. Fast, easy, and the ultimate comfort dinner.
You ever have one of those days? You know… when dinner feels like an impossible puzzle. Like, what even is food anymore? That was exactly my mood last Thursday. I was running on fumes, thinking about takeout (again), but then I spotted shrimp in the freezer and pesto tucked behind some leftover salsa. And that was it. The lightbulb moment.
Within 30 minutes? This Pesto Shrimp Pasta came to the rescue. Creamy, garlicky, and so ridiculously satisfying. Plus, my husband didn’t even ask if there was more — he just went back for seconds. That’s a win in my book.
Why You’ll Love This Pesto Shrimp Pasta Recipe?
Okay, let’s be honest. We all need a recipe that’s simple but still feels kinda fancy, right? This is that recipe.
First, it’s a one-pan wonder (plus the pasta pot, but who’s counting?). Second, the pesto gives everything this herby, bold punch — while the cream makes it feel like comfort food on a cozy night.
And the shrimp? They turn pink and tender in minutes. It’s the kinda dish that looks fancy but secretly requires zero effort. If that’s not winning at dinner, I don’t know what is.
Ingredient Notes:
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Linguine Pasta: Classic. But hey, use whatever you’ve got. I’ve done it with spaghetti and even penne. No rules here.
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Butter: This is how the magic starts. Butter makes everything better — that’s just science (or at least it feels like science).
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Heavy Cream: The dreamy base for that silky sauce. Half-and-half works too if you’re cutting back… but I say go big or go home.
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Parmesan Cheese: Freshly grated makes a huge difference. Trust me. Pre-shredded = sad sauce.
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Pesto: Homemade or store-bought — whatever’s easiest that day. No judgment.
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Shrimp: Fresh or frozen (just thaw them first). Large shrimp work best here, but use what you have.
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Black Pepper: Just a pinch to balance the richness.
How To Make Pesto Shrimp Pasta?
Step 1: Boil that pasta
Salt the water like the ocean — seriously, that’s how it should taste. Boil your linguine until it’s al dente (aka still has a little bite). Drain and set aside, but don’t rinse. That starchy coating helps the sauce stick.
Step 2: Make the sauce
Melt your butter in a big ol’ skillet. Stir in the cream and toss in a little black pepper. Let that simmer gently for about 6-8 minutes until it starts to thicken. This is where your kitchen starts smelling amazing.
Step 3: Cheese and pesto time
Once the cream sauce is ready, add in the Parmesan and give it a good stir. Then swirl in the pesto. That green goodness will turn the sauce into something next level. Let it bubble softly for about 3-5 minutes to thicken up even more.
Step 4: Add the shrimp
Toss in the shrimp. They’ll only take about 5 minutes to turn pink and perfect. Keep an eye on them — overcooked shrimp? Not invited to this pasta party.
Step 5: Mix it all together
Pour the sauce over the pasta and toss until everything’s coated and glossy. Add a little extra Parmesan on top if you’re feeling fancy. (Spoiler: you should.)
Done. Easy, right? I told you.
Want To Save This Recipe?
Storage Options:
If you somehow don’t devour this all in one go (been there), just pop it in an airtight container. It’ll keep in the fridge for about 2-3 days. When reheating, do it gently — low heat on the stove works best. You might wanna splash in a little cream or milk to loosen it up again.
One tip though: Shrimp doesn’t love the microwave. It can get rubbery real quick, so stove or oven is your best bet here.
Variations and Substitutions:
You don’t have to follow this exactly. I sure don’t every time.
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No shrimp? Chicken or even rotisserie chicken works great.
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No linguine? Try penne, spaghetti, fettuccine… whatever’s hanging around.
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Add veggies? Yep. Spinach, broccoli, or peas are awesome thrown in right before serving.
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No pesto? You can swap for sun-dried tomato pesto or even a touch of garlic herb butter.
Basically, you can make this pasta your own — and that’s the best part.
What to Serve with Pesto Shrimp Pasta?
So you made the pasta… now what? Here’s what I love alongside:
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Garlic bread: Always.
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A light salad: Something simple with lemon vinaigrette.
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Roasted veggies: Like asparagus or zucchini.
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Wine: White pairs best — Pinot Grigio or Sauvignon Blanc are chef’s kiss.
Frequently Asked Questions:
Can I use frozen shrimp?
Absolutely. Just thaw them first so they cook evenly.
Can I make this ahead?
Sure, but make the shrimp fresh. The sauce and pasta can sit in the fridge, but shrimp are best when cooked right before serving.
Can I freeze it?
Honestly… nah. Cream sauces get weird after freezing. Make it fresh — it’s quick anyway!
And that’s the magic, folks. This Pesto Shrimp Pasta is fast, fancy-ish, and totally foolproof. Perfect for those days when you’re this close to ordering takeout but still want something homemade.
Give it a shot — and when you do, let me know. Did you tweak it? Add something fun? I love hearing your spins on it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pesto Shrimp Pasta
Ingredients
- 1 pound linguine pasta
- ½ cup butter
- 2 cups heavy cream
- ½ teaspoon ground black pepper
- 1 cup grated Parmesan cheese
- ⅓ cup prepared pesto
- 1 pound large shrimp peeled and deveined
Instructions
Prepare the Pasta
- Fill a large pot with lightly salted water and bring it to a rolling boil. Add the linguine and cook, stirring occasionally, until the pasta is tender yet retains a slight firmness, approximately 8 to 10 minutes. Drain well and set aside.
Prepare the Cream Sauce
- While the pasta cooks, melt the butter in a large skillet set over medium heat. Stir in the heavy cream and season with ground black pepper. Cook this mixture, stirring constantly, for 6 to 8 minutes until slightly thickened.
Incorporate Parmesan and Pesto
- Add the grated Parmesan cheese to the cream sauce, stirring until thoroughly combined. Introduce the prepared pesto, continuing to stir as the sauce thickens further, approximately 3 to 5 minutes.
Add the Shrimp
- Gently stir in the shrimp, ensuring they are evenly coated with the sauce. Cook until the shrimp turn pink and opaque, about 5 minutes. Take care not to overcook.
Combine and Serve
- Pour the completed sauce over the drained linguine and toss gently to coat the pasta evenly. Serve immediately, garnished with additional Parmesan if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
