Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp; just make sure to thaw them before cooking and pat them dry to remove any excess moisture.

Can I use other types of seafood instead of shrimp?

Sure! This seafood pesto pasta recipe would also be great using scallops, clams, or mussels. You could substitute the seafood for chicken or make it vegetarian by using extra veggies such as mushrooms or peppers.

Can I make this dish ahead of time?

Yes, you can make the pasta and sauce ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat and toss the sauce with the cooked pasta and shrimp.

Shrimp Pesto Pasta (30-Minute Meal!)

Description

Shrimp pesto pasta with basil pesto and broccoli makes one easy weeknight meal. It’s ready in under 30-minutes!

Ingredients

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8 oz. linguine (or spaghetti, fettuccine)
3 cups fresh broccoli florets
2 Tbsp. butter
1 lb. large shrimp, peeled and deveined
1/2 cup fresh basil pesto, homemade or store-bought
1/4 tsp. red chili flakes
1 tsp. lemon zest, from about 1 lemon
1 Tbsp. fresh lemon juice
3 Tbsp. grated Parmesan cheese, plus extra for serving

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Instructions

Cook linguine in salted water according to package directions. In the last 2-3 minutes of cooking, add broccoli, and cook until tender. Reserve about 1/2 cup pasta water and drain the rest. Keep linguine and broccoli in the pot off the heat.
While linguine is cooking, pat dry the shrimp with a few sheets of paper towels to remove excess moisture. Season with salt and pepper. Melt butter in a large skillet over medium heat. Add shrimp and cook 2-3 minutes on each side or until cooked through. Set aside.
To the linguine, add pesto, some of the reserved water, and chili flakes. Stir gently until the pasta is well coated with the pesto sauce. Stir in lemon zest, lemon juice, and parmesan cheese. Taste for salt. Add in more reserved water if desired.
Stir in cooked shrimp with the pan juices. Serve topped with additional parmesan cheese.

Notes

Pesto: Pesto is the star of this recipe and I recommend using good quality pesto. If using store-bought pesto, make sure it’s the refrigerated kind as it will be better tasting than the one you find in the condiments and sauces section.
Can I make this with frozen broccoli? Yes, you can. Substitute with equal parts of frozen broccoli. Add frozen broccoli to the linguine in the last 2-3 minutes of cooking.
Leftovers: Leftovers can be refrigerated in a closed container for up to 3 days.

Nutrition

Serving Size:
Calories: 547
Sugar: 3.2 g
Sodium: 494.4 mg
Fat: 23.5 g
Carbohydrates: 48.9 g
Protein: 35.6 g
Cholesterol: 200.4 mg