Creamy Tomato Pesto Shrimp Pasta Recipe: Zesty & Flavorful Dish
When I first tried making this Creamy Tomato Pesto Shrimp Pasta, I honestly felt like I had brought a little Italian restaurant into my kitchen.
The shrimp turned out tender and juicy, the sauce was creamy with just the right tang, and the fresh basil gave it a lovely finish. It’s the kind of dish that looks fancy but comes together so easily.
I’ve made it for friends and also for myself on cozy nights, and it never disappoints. Trust me, once you try it, you’ll want it again and again!
Ingredients You’ll Need
- 12 oz angel hair pasta – cooks in minutes and holds onto the creamy sauce perfectly.
- 1 lb jumbo shrimp – peeled and deveined. Fresh or thawed shrimp work best (not precooked).
- 1/3 cup basil pesto – use fresh homemade or a good-quality store-bought version.
- 4 garlic cloves, minced – fresh garlic makes a big difference in flavor.
- 1/3 cup sun-dried tomatoes, chopped – adds sweetness and tang to the sauce.
- 1 cup heavy cream – gives the sauce its silky, rich texture.
- 1/4 cup white wine – brightens the flavor (substitute chicken broth if you prefer).
- 1 tablespoon lemon juice – balances the richness with freshness.
- 1/4 teaspoon red pepper flakes – just enough heat without overpowering.
- 2 tablespoons olive oil – for searing the shrimp and building flavor.
- 2 tablespoons unsalted butter – adds smoothness to the sauce.
- 1/3 cup grated Parmesan cheese – always grate fresh for the best melt.
- 1/4 cup fresh basil leaves, chopped – for garnish and aroma.
- 1 teaspoon Old Bay seasoning – seasons the shrimp beautifully.
- Salt and pepper – to taste.
Note: This recipe makes about 4 servings, perfect for a small family dinner or sharing with friends.
Variations – Make It Your Own
This pasta is super flexible, so I love tweaking it depending on my mood.
- Swap the shrimp with chicken, scallops, or tofu for variety.
- For dairy-free, use coconut cream and a dairy-free pesto.
- Go gluten-free with rice pasta or even zucchini noodles.
- Add in veggies like cherry tomatoes, spinach, or roasted zucchini for more color and nutrients.
Cooking Time
This is a quick recipe, which makes it perfect for weeknights.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You’ll Need
- Large pot – to cook the pasta.
- Large skillet – for shrimp and sauce.
- Whisk – helps make the sauce smooth.
- Colander – to drain pasta.
- Tongs – for tossing pasta with the sauce.
How to Make Creamy Tomato Pesto Shrimp Pasta?
This recipe is easier than it looks, and every step builds flavor. Let me walk you through it.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the angel hair pasta for just 3–4 minutes until al dente. Before draining, save about a cup of the pasta water. This starchy water is a secret weapon for adjusting the sauce later.
Prepare the Shrimp
Pat the shrimp dry with paper towels. Season them with Old Bay, salt, and pepper. Heat olive oil with one tablespoon of butter in a skillet. Cook the shrimp for 2–3 minutes on each side until pink and curled into a “C.” Remove them from the pan so they don’t overcook.
Build the Sauce Base
In the same skillet, add the remaining butter. Sauté garlic and red pepper flakes for about a minute until fragrant. Pour in the white wine and simmer for 4–5 minutes while scraping the pan to grab all those tasty browned bits.
Make It Creamy
Pour in the heavy cream and stir in the sun-dried tomatoes. Let it simmer gently for a couple of minutes to thicken. Turn off the heat and whisk in the pesto and lemon juice. This keeps the flavors bright and fresh.
Bring It All Together
Add the pasta into the skillet and toss with the sauce, using tongs to coat evenly. Stir in small amounts of pasta water until you get the perfect consistency. Add the shrimp back in, sprinkle Parmesan over the top, and garnish with fresh basil.
Additional Tips for Making This Recipe Better
I’ve made this dish plenty of times, and these tricks always make it even better:
- I never overcook shrimp — once they curl into a “C” shape, I take them off heat immediately.
- Fresh ingredients always make a difference. Fresh garlic, basil, and Parmesan transform the flavor.
- I save pasta water every single time — it’s the secret to a smooth sauce.
- I go for the best pesto I can find or make my own — it really sets the tone of the dish.
How to Serve Creamy Tomato Pesto Shrimp Pasta?
I like serving this pasta in wide, shallow bowls so the sauce spreads beautifully at the bottom. A sprinkle of Parmesan and a fresh basil leaf make it look restaurant-ready. It pairs wonderfully with garlic bread or a simple green salad. If I’m hosting, I pour a chilled glass of Sauvignon Blanc alongside — it’s the perfect match.
Credit IG (mimisbistrobakery)
Nutritional Information
Here’s the approximate nutrition per serving:
- Calories: 740
- Protein: 23g
- Carbohydrates: 66g
- Fat: 40g
Make Ahead and Storage
- Storing: Keep leftovers in airtight containers in the fridge for up to 3 days. Store pasta and sauce separately if possible.
- Reheating: Reheat the sauce on low heat, adding a splash of cream or pasta water to bring back creaminess. Warm shrimp only briefly to avoid toughness.
- Freezing: You can freeze the sauce (without shrimp) for up to 2 months. Cook fresh shrimp when you’re ready to reheat and serve.
Why You’ll Love This Recipe?
This pasta is a favorite of mine because it’s so flexible and satisfying. Here’s why you’ll fall for it too:
- It’s quick — you’ll have dinner ready in 30 minutes.
- Every bite is packed with creamy, tangy, and savory flavor.
- You can easily swap ingredients to fit your diet.
- It’s simple enough for a weeknight but elegant enough for guests.
- Even kids love the creamy, cheesy goodness.
