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If you’re looking for a meal that’s quick but extremely flavourful, this creamy pesto shrimp is exactly what you need.
It’s one of my go-to recipes when I want something that’s simple.
It only takes about 30 minutes, so it’s always a great last-minute option too!
Jump to Recipe
This recipe is ready in just 30 minutes, so it won’t take up your whole evening.
The pesto is fresh and zesty, and the creamy sauce balances it all out perfectly.
Pesto always makes me think of summer.
When I add it to shrimp, it’s like a match made in heaven.
Shrimp cooks quickly and pairs so well with pesto.
Then, adding the cream takes it to a whole new level. It’s comfort food but still feels a little fancy.
And if you’re like me and love a dish that’s both delicious and packed with nutrients, shrimp is a great choice—it’s full of protein, vitamins, and minerals.
I always have a bag or two of frozen shrimp in my freezer so this is always a great option if you don’t already have dinner plans!
Ingredients
For the Pesto:
- 2 cups fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper, to taste
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil or butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional for a kick)
For the Creamy Sauce:
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup prepared pesto (homemade or store-bought)
Instructions
1. Make the Pesto:
- In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until coarsely blended.
- Slowly drizzle in olive oil while blending until the mixture is smooth.
- Season with salt and pepper to taste. Set aside.
2. Cook the Shrimp:
- Heat olive oil or butter in a large skillet over medium heat.
- Season shrimp with salt, pepper, and red pepper flakes (if using).
- Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
3. Make the Creamy Sauce:
- In the same skillet, reduce heat to low and pour in the heavy cream.
- Stir in Parmesan cheese and pesto, whisking until the sauce is smooth and begins to thicken (about 2-3 minutes).
4. Combine:
- Return the shrimp to the skillet and toss to coat in the creamy pesto sauce.
- Cook for another 1-2 minutes until the shrimp are heated through.
5. Serve:
- Serve the creamy pesto shrimp over your choice of pasta. Garnish with fresh basil and a sprinkle of Parmesan.
Fresh ingredients really make this dish.
Good-quality basil and Parmesan are essential to bringing out the best flavours.
Don’t overcook the shrimp.
Shrimp cook quickly, and if left on the heat too long, they can become rubbery.
Make it your own by adding veggies like spinach, cherry tomatoes, or whatever else you enjoy.
If you like things spicy, throw in more chilli flakes or some cayenne pepper for a little extra heat.
For a vegetarian version, swap the shrimp for roasted veggies like zucchini, bell peppers, or mushrooms.
Pesto Shrimp Recipe
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/3 cup pine nuts or walnuts if you want to save a bit
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil or butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional, if you like a bit of heat
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Start by tossing the basil, Parmesan, pine nuts, and garlic into my food processor. Pulse it a few times to chop everything, then slowly drizzle in the olive oil until it’s nice and smooth. Season with salt and pepper, then set it aside.
- In a large skillet, heat up the olive oil or butter over medium heat. Season the shrimp with salt, pepper, and red pepper flakes (if I’m feeling spicy) and cook them for about 2-3 minutes per side, until they’re pink and opaque. Once done, remove them from the skillet and set them aside.
- In the same skillet, lower the heat and pour in the heavy cream. Then, stir in the Parmesan and pesto, whisking it all together until it thickens up a bit—about 2-3 minutes.
- Add the shrimp back into the skillet, tossing them in the creamy pesto sauce. I let it all heat through for another 1-2 minutes.
- Serve the creamy pesto shrimp over pasta. A little extra Parmesan and fresh basil on top never hurts.
What to Have With It
This dish pairs really well with a crisp white wine, like Sauvignon Blanc or Pinot Grigio.
If wine isn’t your thing, sparkling water with a splash of lemon works beautifully.
A simple side salad always goes well with some pasta!