Pesto Shrimp Pasta

Delicious pasta dinners don’t have to take forever to make! This pesto shrimp pasta is perfect for busy families who want something tasty and healthy on the table fast. You’ll love how this comes together in just 20 minutes with ingredients you probably already have at home.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people, Yield: 4 cups.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Healthy Aging, Healthy Immunity, Low-Sodium, Soy-Free, Heart-Healthy, High-Protein, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 361 Calories, 10g Fat, 36g Carbs, 32g Protein.

Ingredients You’ll Need

Orzo pasta: You’ll need 1 cup of dried orzo, which is about 6 ounces. This little rice-shaped pasta cooks super fast and holds onto all those yummy flavors perfectly!

Pesto sauce mix: Get 4 teaspoons of packaged pesto mix like Knorr brand. This is such a time-saver and gives you that fresh basil taste without all the work.

Olive oil: You’ll use 2 tablespoons total, but we’ll split it up during cooking. Good quality olive oil makes a real difference in taste!

Shrimp: Pick up 1 pound of peeled and deveined medium shrimp, fresh or frozen works great. If using frozen, just make sure they’re completely thawed first.

Zucchini: One medium zucchini halved lengthwise and sliced adds such nice color and crunch. Plus it’s a sneaky way to get more veggies in!

Salt and pepper: Just 1/8 teaspoon each of coarse salt and freshly cracked pepper. Fresh cracked pepper really does taste better!

Lemon: One whole lemon cut in half will brighten up the entire dish. Don’t skip this step – it makes everything pop!

Parmesan cheese: Get 1 ounce of shaved Parmesan for the perfect finishing touch. The thin shavings melt just a little and taste amazing.

How to Make Pesto Shrimp Pasta

Step 1: Get your orzo pasta cooking according to the package directions. Before you drain it, save 1/4 cup of that starchy pasta water – trust me on this! Stir 1 teaspoon of the pesto mix into the reserved water and set it aside.

Step 2: While the pasta bubbles away, grab a large plastic bag. Mix 3 teaspoons of pesto mix with 1 tablespoon olive oil in the bag. Seal it up and shake until combined. Add your shrimp to the bag, seal again, and turn to coat everything nicely.

Step 3: Heat your large skillet over medium-high heat with the remaining tablespoon of oil. Toss in the zucchini slices and cook for 1 to 2 minutes, stirring often. They should get just a little tender but still have some bite.

Step 4: Add those pesto-coated shrimp right to the skillet with the zucchini. Cook everything for 4 to 5 minutes until the shrimp turn opaque and pink. You’ll know they’re done when they curl up nicely!

Step 5: Add your drained pasta to the skillet with all the good stuff. Pour in that reserved pasta water and stir until it’s absorbed. Scrape up any tasty bits from the bottom of the pan – that’s where the flavor lives! Season with salt and pepper, then squeeze those lemon halves over everything. Top with the shaved Parmesan and you’re done!

Easy and Quick Pesto Shrimp Pasta Version

Want to make this even faster? You can use pre-cooked shrimp from the grocery store! Just add them in the last minute of cooking to warm through. Also, try using pre-made pesto from a jar instead of the mix – use about 3 tablespoons total. This cuts your prep time down to just 15 minutes!

Serving Ideas

This pasta is pretty much a complete meal all by itself with protein, veggies, and carbs! If you want to add a little something extra, try some warm garlic bread or a simple green salad with Italian dressing. A glass of crisp white wine doesn’t hurt either if you’re feeling fancy!

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop it in the microwave for 30-60 seconds or warm it up in a skillet over low heat. Add a splash of water or chicken broth if it seems a little dry.

Substitutions

No orzo? Regular pasta like penne or rotini works great too! You can swap the zucchini for bell peppers, cherry tomatoes, or asparagus. If you can’t find pesto mix, use 3 tablespoons of jarred pesto instead. Fresh basil leaves make a beautiful garnish if you have them!

Pro Tips

• Don’t overcook the shrimp: They get rubbery fast, so watch them carefully!
• Save that pasta water: It helps everything stick together and taste amazing.
• Prep everything first: This recipe moves fast once you start cooking.
• Fresh lemon is key: Bottled lemon juice just doesn’t give the same bright flavor.

FAQs

Can I use frozen shrimp for this recipe?

You bet! Just make sure they’re completely thawed and patted dry before you marinate them. Frozen shrimp work just as well as fresh for this dish.

What if I can’t find pesto sauce mix?

Sure! You can use regular jarred pesto instead. Use about 3 tablespoons total and mix it the same way. It’ll taste just as delicious!

Can I make this ahead of time?

This dish is really best served right away while everything is hot and fresh. But you can prep your ingredients ahead of time to make cooking super quick when you’re ready!

Is this recipe kid-friendly?

Most kids love this! The pesto flavor isn’t too strong, and you can always leave the zucchini on the side for picky eaters. The fun pasta shape makes it extra appealing too!

I hope you love this easy pesto shrimp pasta as much as my family does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!