This shrimp pesto pasta comes from a moment of foraging chaos in my backyard, where I stumbled upon a handful of wild herbs and some unexpectedly plump, wild shrimp. It turned into a dish that feels like a secret treasure, a mix of fragrant pesto and fresh seafood that transforms a simple weeknight meal into a small adventure.
I love how the garden-inspired pesto adds a punch of wild, herbal brightness that pairs perfectly with the tender shrimp and al dente pasta. It’s a reminder that sometimes, the best ingredients are right outside your door, waiting to turn a regular dinner into something memorable. No fancy ingredients needed—just a little curiosity and a handful of foraged herbs.
This recipe is inspired by a surprise garden pesto I made with foraged herbs and wild shrimp, turning a simple weeknight dinner into a celebration of wild, fragrant flavors I found unexpectedly in my backyard.
Wild Herb Finds and Seafood Joys
- Cooking this dish always reminds me of summer evenings by the coast, where fresh seafood and basil are abundant.
- There’s a thrill in creating a vibrant green pesto from backyard herbs, especially when it turns out perfectly bright and fragrant.
- I feel a quiet pride when I pull off a quick, flavorful dinner after a long day, especially with something as simple as shrimp and pasta.
- The smell of garlic and seafood sizzling together somehow makes the whole house feel warmer and more inviting.
- Whenever I make this, I think about the first time I combined wild shrimp with homemade pesto—such a fresh, unexpected combo.
The story behind this recipe
- This dish came together one chaotic evening when I found a handful of wild shrimp in the freezer and a jar of homemade pesto lurking in the fridge. It felt like a spontaneous act of kitchen rebellion — throwing together what I had without overthinking it. Turns out, the simple combo of seafood and herbs can turn a weekday dinner into a little celebration.
- It’s a recipe I keep coming back to when I need quick comfort, but with a flavor punch that surprises. The pesto adds this bright, herbaceous punch that wakes up the shrimp, and the whole thing comes together faster than I can boil water. Sometimes, it’s the simplest ingredients that make the most memorable meals.
- heading: Wild Herb Finds and Seafood Joys
Historical and Cultural Tidbits
- This dish draws inspiration from coastal Mediterranean cuisines, where fresh seafood and herb-based sauces are staples.
- The combination of shrimp and pesto became popular in Italy during the 20th century, blending seaside flavors with bright, herbal notes.
- Wild shrimp, often foraged or locally caught, add a depth of flavor that farmed shrimp can’t replicate, making this dish more of a celebration of local ingredients.
- Pesto’s roots go back to Liguria, Italy, but combining it with seafood is a modern twist that chefs have embraced for its vibrant freshness.
Ingredient Breakdown
- Shrimp: I love using wild, plump shrimp—look for ones that are firm and smell briny, like the sea. Skip overfished or freezer-burned ones for better flavor.
- Basil: Fresh basil is the soul of this pesto, with its sweet, peppery aroma. If you don’t have basil, mint or parsley can add a fresh touch, but it won’t be the same.
- Pine Nuts: Toasted pine nuts add a smoky, buttery richness. If unavailable, walnuts work well and lend a slightly earthier flavor, though less sweet.
- Olive Oil: Use good-quality extra virgin olive oil—its grassy, fruity notes really brighten the pesto. If you need a milder flavor, light olive oil is fine.
- Lemon: Bright lemon juice cuts through the richness of the pesto and seafood, adding a zing. A little lemon zest can boost that fresh, citrusy aroma.
- Garlic: Fresh garlic adds depth and pungency, but if you prefer milder, roast the garlic beforehand for a sweeter, mellow flavor.
- Pasta: I prefer al dente, with a slight chew—spaghetti or linguine work beautifully. Cook in plenty of salted water until just tender, then toss right away.
Spotlight on key ingredients
Shrimp:
- I love using wild, plump shrimp—look for ones that are firm and smell briny, like the sea. Skip overfished or freezer-burned ones for better flavor.
- Basil: Fresh basil is the soul of this pesto, with its sweet, peppery aroma. If you don’t have basil, mint or parsley can add a fresh touch, but it won’t be the same.
- Pine Nuts: Toasted pine nuts add a smoky, buttery richness. If unavailable, walnuts work well and lend a slightly earthier flavor, though less sweet.
Basil and Pine Nuts:
- Basil: I love the way fresh basil leaves release a fragrant, peppery aroma as they blend, turning pesto lush and vibrant green. Avoid wilted or brown edges.
- Pine Nuts: When toasted, pine nuts develop a rich, buttery aroma that’s almost smoky—don’t skip this step or you’ll miss that depth of flavor, especially in the pesto.
Notes for ingredient swaps
- Seafood Alternatives: Use scallops or firm white fish if shrimp isn’t available. They’ll give a different texture but still soak up the pesto’s herbal punch.
- Herb Variations: Basil can be swapped for arugula or spinach for a milder, slightly peppery or earthy flavor. These greens will change the pesto’s vibrant brightness.
- Nut Swaps: Toasted walnuts or cashews can replace pine nuts. They add richness but can lend a slightly earthier or sweeter note.
- Cheese Options: Parmesan can be replaced with Pecorino or skip cheese altogether for a dairy-free pesto that’s still flavorful.
- Oil Choices: Extra virgin olive oil is best for bright, fruity flavor. For a subtler taste, light olive oil works but dulls the herbal brightness a bit.
- Pasta Types: Spaghetti is classic, but linguine or fettuccine work well. Use gluten-free pasta if needed—just watch cook times.
- Lemon Juice: Fresh lemon brightens everything. If unavailable, a splash of white wine vinegar can add acidity, but it’s less vibrant.
Equipment & Tools
- Large skillet: Cook shrimp and pasta, develop flavors.
- Blender or food processor: Make fresh pesto quickly and smoothly.
- Slotted spoon: Drain pasta without losing cooking water.
- Large pot: Boil pasta efficiently.
Step-by-step guide to shrimp pesto pasta
- Equipment & Tools: Gather a large skillet (for shrimp and pasta), a blender or food processor (for pesto), a slotted spoon (for draining), and a big pot (for boiling pasta).
- Bring a large pot of salted water (about 4 liters/1 gallon) to a rolling boil at 100°C/212°F. Add pasta and cook until al dente, about 8 minutes. Drain, reserving a cup of pasta water.
- While pasta cooks, heat the skillet over medium-high heat (around 180°C/356°F). Add 1 tbsp olive oil, then shrimp. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, lower heat to medium. Add a splash more olive oil if needed. Add minced garlic (about 2 cloves). Sauté until fragrant, about 30 seconds. Do not burn.
- Meanwhile, make the pesto: in the blender, combine 1 cup fresh basil leaves, 2 tbsp toasted pine nuts, 1 garlic clove, ¼ cup grated Parmesan, and ⅓ cup olive oil. Blend until smooth. Taste and adjust salt or lemon as needed.
- Return the cooked shrimp to the skillet. Add the pesto, stirring to coat evenly. If sauce seems thick, add a splash of reserved pasta water to loosen it up and create a silky texture. Cook for 1 minute until heated through.
- Add the drained pasta to the skillet, tossing gently to coat every strand in pesto. Heat for 1-2 minutes, allowing flavors to meld. Check seasoning, add lemon juice or more salt if needed.
- Rest the pasta for 2 minutes off heat, to let flavors settle. Plate immediately, garnished with extra basil leaves or grated Parmesan if desired.
- Checkpoints & How to Know It’s Done: The shrimp should be firm and opaque, pasta al dente with a slight bite, and the pesto bright and fragrant. The sauce should cling smoothly to the noodles.
Let the pasta sit for 2 minutes to settle the flavors. Serve immediately with a drizzle of olive oil or extra herbs for garnish. Toss gently before plating to ensure even coating.
How to Know It’s Done
- Shrimp: firm, opaque, with a slight bounce when pressed.
- Pasta: cooked al dente, with a slight resistance when bitten.
- Sauce: smooth, bright green, coating pasta without pooling.
Wild Herb Shrimp Pesto Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil, then add the pasta and cook until al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the wild shrimp, season with salt and pepper, and cook for about 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, add a little more olive oil if needed, then sauté 2 cloves of minced garlic until fragrant, about 30 seconds, being careful not to burn it.
- Meanwhile, in a blender or food processor, combine the basil leaves, toasted pine nuts, 2 cloves of garlic, Parmesan, lemon juice, and 1/3 cup olive oil. Blend until smooth and bright green, scraping down the sides as needed. Taste and adjust seasoning if necessary.
- Return the cooked shrimp to the skillet, then add the pesto and stir to coat the shrimp evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it and create a silky texture. Cook for another minute to heat through.
- Add the drained pasta to the skillet and toss gently to coat all the noodles in the pesto. If needed, add a little more pasta water to help the sauce cling to the pasta. Cook for 1-2 minutes until everything is heated through and well combined.
- Finish by squeezing a little more lemon juice over the pasta and adjusting salt and pepper to taste. Serve immediately, garnished with extra basil leaves or grated Parmesan if desired.
Pro tips for perfect shrimp pesto pasta
- Use fresh herbs for a fragrant, vibrant pesto that brightens every bite.
- Toast pine nuts until golden and fragrant; they add a smoky richness to the sauce.
- Sear shrimp quickly over medium-high heat until just opaque to keep them tender and juicy.
- Reserve pasta water and add a splash to loosen the pesto if it feels too thick or sticky.
- Add lemon juice at the end to brighten the flavors and balance the richness of the pesto and seafood.
- Cook pasta until al dente, then toss immediately in the sauce to prevent clumping and over-softening.
- Gently toss everything together off heat, allowing flavors to meld without overcooking the shrimp.
Common mistakes and how to fix them
- FORGOT to drain pasta thoroughly → Drain well to avoid watery sauce.
- DUMPED shrimp directly into hot oil → Sear shrimp quickly to prevent overcooking.
- OVER-TORCHED pesto in blender → Pulse gently; scrape sides for even blending.
- MISSED adjusting seasoning after adding pesto → Taste and tweak salt or lemon before serving.
Quick fixes and pantry swaps
- When sauce is too thick, splash in warm water and stir gently until smooth.
- If shrimp are overcooked, quickly toss in cold water to stop cooking and keep tender.
- Splash some lemon juice when pesto tastes flat to brighten the flavor instantly.
- Patch burnt pesto by scraping out the top layer and blending fresh herbs into the rest.
- Shield the garlic from burning by adding it after the oil heats up, not at the start.
Prep, store, and reheat tips
- Prep the pesto ahead by blending and storing in an airtight container; it keeps bright and fragrant for up to 2 days in the fridge.
- Cook the pasta until just shy of al dente, then toss with a little olive oil to prevent sticking. Store in a sealed container for up to 24 hours; reheat briefly if needed.
- Cook and peel the shrimp in advance; refrigerate in a sealed container for up to 1 day. Reheat gently in a skillet or warm directly in the sauce to avoid overcooking and rubbery texture.
- For leftovers, keep the pasta separate from the pesto and shrimp to prevent sogginess. Reheat in a skillet over medium heat, stirring gently, until warm and fragrant—watch for overcooking.
- The flavors will mellow slightly after a day, so consider adding a splash of lemon or fresh herbs when reheating to refresh the dish’s brightness.
Top questions about shrimp pesto pasta
1. What kind of shrimp should I use?
Use fresh, briny shrimp that smell like the ocean. Frozen ones can work if properly thawed and rinsed.
2. Can I use different herbs in the pesto?
Yes! You can swap basil for arugula or parsley, but the flavor will change slightly and the pesto may be less vibrant.
3. Can I substitute pine nuts?
Toasting pine nuts adds flavor—skip this step only if you’re in a rush. Walnuts are a good substitute but less smoky.
4. Which olive oil should I use?
Use good-quality extra virgin olive oil for the brightest pesto flavor. Light olive oil is fine if you prefer a milder taste.
5. How do I know when the pasta is done?
Cook the pasta until just al dente, then toss it with the pesto immediately. It should be glossy and cling to the noodles.
6. Can I skip the lemon?
Add lemon juice or zest at the end to brighten the flavors. A splash of white wine vinegar can work in a pinch.
7. Can I prepare this ahead?
Make the pesto in advance, store it airtight in the fridge for up to 2 days. Keep the pasta and shrimp separate until serving.
8. How should I reheat leftovers?
Reheat leftovers gently in a skillet over low heat, stirring often. Add a splash of water or lemon to refresh the flavors.
9. My sauce is too thick, what do I do?
If the sauce is too thick, add a small splash of warm pasta water to loosen it up and keep it silky.
10. How do I prevent overcooking the shrimp?
Watch the shrimp carefully—overcooked shrimp turn rubbery quickly. Sear just until they turn pink and opaque, about 2-3 minutes per side.
This dish isn’t just about quick flavor; it’s about capturing those fresh, vibrant moments that make everyday dinners feel special. The aroma of garlic and basil simmering together, the tender shrimp coated in bright pesto—these are the small joys worth savoring.
Whenever I make this, I remember that sometimes the simplest ingredients, combined thoughtfully, create the most satisfying meals. It’s a reminder to keep things straightforward and let good ingredients do the work. No matter the season, it’s a dish I keep coming back to, especially when I need something nourishing and uncomplicated.
