Creamy Basil Pesto Shrimp Pasta is perfect for a busy weeknight dinner. Basil pesto is turned into a creamy sauce to cook the shrimp, then mixed with your favorite pasta!
This post was developed in paid partnership with Filippo Berio. Thank you for being supportive of me working with brands I use and love!
You might have tried my Creamy Sun Dried Tomato Pesto Chicken or my Tomato Ricotta Pesto Pasta With Balsamic Burst Cherry Tomatoes.
Those recipes are literally in my top 5 favorite recipes of all time, but today I’m sharing a Creamy Basil Pesto Shrimp Pasta recipe that is also to die for!
It’s basically a sequel to the Creamy Sun Dried Tomato Pesto Chicken recipe because you all loved it so much!
When I was brainstorming what my next pesto recipe would be, I was originally thinking of doing some sort of pesto dip recipe but as soon as the Instagram shares of the pesto chicken came rolling in, I knew I had to make this Basil Pesto Shrimp Pasta!
Basil Pesto Shrimp Pasta Ingredients
Less than 10 ingredients come together to make this shrimp pasta the best shrimp recipes you’ve ever had.
- jumbo shrimp
- Filippo Berio Classic Pesto
- bucatini pasta
- heavy cream
- crushed red pepper flakes
- fresh basil
That’s it! Most of those are things you probably already have on hand at home. You might even have frozen shrimp in the freezer if you’re like me and always keep a bag around just in case.
My Favorite Pesto To Use
I love to make pesto from scratch because it’s so easy and nothing beats fresh pesto, but Filippo Berio’s pesto line is pure gold.
Their Classic Pesto tastes just like the real deal. It’s produced in Italy, the original home of pesto, and is bursting with fresh basil flavors!
You can store it in the pantry so you’ll always be ready to make a creamy basil pesto sauce!
How To Make Creamy Basil Pesto Shrimp Pasta
This shrimp pasta recipe is easily going to become your new favorite weeknight dinner! It’s so quick and a good break your regular weeknight chicken recipe.
- Prepare the ingredients: peel and devein the shrimp, slice the tomatoes in half, and chop the basil.
- Cook the pasta according to package instructions. (I used bucatini, but you can use spaghetti, angel hair, or gluten free pasta too!)
- Meanwhile, heat a large skillet on medium-high heat with olive oil and sauté the garlic for about a minute until fragrant. Then add the pesto, heavy cream, and red pepper flakes. Stir until combined and then add the shrimp and cook 2-3 minutes per side until they are cooked through.
- When the pasta is finished cooking, reserve 1/4 cup of the pasta water, then drain it into a colander. Add the pasta back into the pot with the reserved pasta water, the basil pesto sauce, and cherry tomatoes. Toss to combine. Divide between bowls and garnish with fresh chopped basil and parmesan cheese.
You know when you find a really, really good recipe and you just want to make it all the time but you’re also afraid of getting bored with it?
Yea, that happens to me a lot. When something is really good it’s all I think about!
Here are a few ways to change up this shrimp pasta recipe so it’s not the same every time you make it:
- use a different protein like chicken or scallops.
- switch up the pesto sauce, Filippo Berio has lots of good flavors!
- add mushrooms, squash, or any of your other favorite veggies and make it a vegetarian pasta.
- try finishing the pasta with a squeeze of lemon juice to add a bright flavor
What To Serve With Basil Pesto Shrimp Pasta
Sautéed Broccolini With Marcona Almonds is definitely the go-to move here. This Harvest Salad also goes nicely and the tangy vinaigrette will help cleanse the palate from the creamy basil pesto sauce.
Pasta leftovers are literally the best leftovers ever. Besides Chinese food, because Chinese food is always so much better the next day!
Place your leftover pasta in an airtight container, these are my absolute fav, in the refrigerator for 2-3 days. You can reheat it in a shallow pan on the stove on low heat, or in the microwave.
Questions You Might Have About This Recipe
Can I use a dairy free cream instead?
I tried this recipe with coconut cream and didn’t love it as much as the heavy cream. You can try using almond milk or cashew milk instead, and if the sauce isn’t thick enough mix 1 tbsp of cornstarch with 1 tbsp of water and mix that into the basil pesto sauce before adding the shrimp.
Can I use frozen shrimp?
You can use fresh or frozen shrimp for this recipe, just make sure the shells are removed before cooking.
I used fresh shrimp, but if you have a bag of frozen shrimp on hand, they will work just fine! I recommend putting them in the fridge the night before to thaw.
How do you peel shrimp easily?
To peel shrimp easily, start where their legs are attached and begin pulling off the shell. You can leave the tail on for appearance if you like, but I always remove it.
To devein shrimp, make a shallow slit with a pairing knife down the middle of the back to expose their intestine. While rinsing the shrimp under cool water, remove the black intestine with your fingers.
More Pesto Recipes You Might Like
- Pesto Chicken Stuffed Sweet Potatoes
- Basil Mint Pesto
- Mint Pesto Prosciutto Pasta
- Pesto Grilled Cheese
- Burrata Pesto Pizza
- Pea Pesto Tomato Crostini
More Shrimp Recipes You Might Like
- Blackened Shrimp
- Blackened Shrimp Tacos
- Garlic Butter Shrimp
- Lemon Orzo With Garlic Butter Shrimp
- Honey Garlic Shrimp
WANT TO TRY THIS CREAMY BASIL PESTO SHRIMP PASTA RECIPE?
PIN IT to your pasta recipes, dinner recipes, or shrimp recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
More Pasta Recipes To Try
- Grilled Chicken Pasta Salad
- Spring Pea Pasta
- Creamy Basil Pesto Shrimp Pasta
- Tomato Ricotta Pesto Pasta With Balsamic Burst Cherry Tomatoes
- Linguine With Clam Sauce
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Creamy Basil Pesto Shrimp Pasta
- 1 lb jumbo shrimp
- 6.5 ounces Filippo Berio Classic Pesto, 1 jar
- 12 ounces bucatini pasta, can be substituted for spaghetti or angel hair
- 1/2 cup cherry tomatoes, halved
- 2 cups heavy cream
- 1/4 cup fresh chopped basil
- 2 cloves of garlic, minced
- 1/4 teaspoon red pepper flakes
- Prepare the ingredients: peel and devein the shrimp if they still haven't been already, slice the cherry tomatoes in half, and chop the basil.
- Cook the pasta according to package instructions.
- Meanwhile, heat a pan on medium-high heat with olive oil and sauté the garlic for 1-2 minutes until fragrant. Then add the pesto, heavy cream, and red pepper flakes. Stir until combined and then add the shrimp and cook 2-3 minutes per side until they are cooked through.
- When the pasta is finished cooking, reserve 1/4 cup of the pasta water, then drain the pasta into a colander. Add the pasta back into the pot with the reserved pasta water, the basil pesto sauce, shrimp, and cherry tomatoes. Toss to combine. Divide between bowls and garnish with fresh chopped basil and parmesan cheese.