Description
This Shrimp Pesto Penne recipe is a quick and delicious Italian-inspired dish that combines succulent shrimp with flavorful basil pesto and pasta. Perfect for a satisfying weeknight dinner!
Ingredients
Penne Pasta:
12 ounces penne pasta
Large Shrimp:
1 pound large shrimp (peeled and deveined)
Olive Oil:
2 tablespoons olive oil
Salt:
1/2 teaspoon salt
Black Pepper:
1/4 teaspoon black pepper
Garlic:
3 cloves garlic (minced)
Red Pepper Flakes (optional):
1/2 teaspoon red pepper flakes
Basil Pesto:
1/2 cup prepared basil pesto
Parmesan Cheese:
1/4 cup grated Parmesan cheese
Lemon Juice:
juice of 1/2 lemon
Fresh Basil Leaves:
fresh basil leaves for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet. Cook for 2–3 minutes per side until pink and opaque.
- Add Flavor: Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant. Reduce heat to low.
- Combine: Add the cooked pasta, pesto, and a splash of the reserved pasta water. Toss to coat evenly. Stir in the lemon juice and Parmesan cheese.
- Final Touch: Cook for another 1–2 minutes, adding more pasta water as needed to loosen the sauce. Garnish with fresh basil and serve immediately.
Notes
- You can substitute zucchini noodles or gluten-free pasta for a lower-carb option.
- Use homemade or store-bought pesto—both work well in this dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 490
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 165mg
