Mediterranean Shrimp Pesto Pasta Recipe

This Mediterranean Shrimp Pesto Pasta is a quick, vibrant, and satisfying dish that blends the freshness of basil pesto with the savory richness of shrimp and Mediterranean vegetables. The combination of tender pasta, juicy shrimp, and bursts of cherry tomatoes makes it light yet full of flavor. It’s ideal for a weeknight dinner that feels elegant but comes together in under 30 minutes.

Total Time: 25 minutes
Serves: 3–4

Ingredients

For the Pasta:

300g spaghetti (or any pasta of choice)

Salt, for boiling water

For the Shrimp & Veggies:

1 lb (450g) jumbo shrimp, peeled and deveined

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 cup cherry or grape tomatoes, halved

2 cups baby spinach

Kosher salt and black pepper, to taste

¼ tsp crushed red pepper flakes (optional, for a mild kick)

For the Sauce & Garnish:

½ cup basil pesto (store-bought or homemade)

¼ cup grated Parmesan cheese (optional)

Fresh basil leaves, for garnish

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve about ½ cup of pasta water, then drain and set aside.

Cook the Shrimp:
In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper.
Add shrimp to the pan and cook for 2–3 minutes per side, until pink and opaque. Remove from the skillet and set aside.

Sauté the Vegetables:
In the same skillet, add a drizzle more olive oil if needed. Add minced garlic and sauté for 30 seconds, then add cherry tomatoes. Cook until softened, about 3–4 minutes. Add spinach and stir until wilted.

Combine Everything:
Reduce heat to low. Add the cooked pasta and shrimp to the skillet with the vegetables. Toss in the basil pesto and a splash of reserved pasta water. Stir until everything is evenly coated and glossy.

Season and Serve:
Taste and adjust seasoning with salt, pepper, and red pepper flakes.
Serve immediately, topped with grated Parmesan and fresh basil leaves for garnish.

Tips

Perfectly Cooked Shrimp:
Shrimp cook very quickly—about 2–3 minutes per side. Remove them as soon as they turn pink and curl into a C-shape. Overcooked shrimp become tough and rubbery.

Use Fresh or Frozen Shrimp:
If using frozen shrimp, thaw completely and pat dry before cooking to prevent excess water from steaming them instead of searing.

Control the Pesto Flavor:
Store-bought pesto can vary in saltiness. Start with a smaller amount, then add more as needed after tasting. You can also freshen it up with a squeeze of lemon juice or a drizzle of olive oil.

Don’t Skip the Pasta Water:
The starchy pasta water helps the pesto cling to the pasta and creates a silky, cohesive sauce. Add it gradually until the sauce coats the noodles perfectly.

Layer the Heat:
Add crushed red pepper flakes while sautéing the garlic for a subtle infused heat, or sprinkle them at the end for a brighter spice.

Serving Temperature:
This pasta is best enjoyed warm but also tastes great at room temperature as a Mediterranean pasta salad.

Variations

Mediterranean Veggie Add-Ins:
Add artichoke hearts, roasted red peppers, zucchini, or olives for more texture and flavor.

Creamy Version:
Stir in a splash of heavy cream, Greek yogurt, or ricotta to make the pesto sauce creamy and rich.

Grain Swap:
Instead of pasta, try the same recipe with orzo, couscous, or quinoa for a lighter twist.

Protein Alternatives:
Substitute shrimp with grilled chicken, salmon, or tofu if you prefer another protein source.

Homemade Pesto Twist:
Mix up your pesto base by using spinach, arugula, or sun-dried tomatoes instead of pure basil. Walnuts or almonds can replace pine nuts for a budget-friendly option.

Cheese Toppings:
Finish with crumbled feta or shaved Parmesan for an extra Mediterranean layer of flavor.

Make It Spicy:
Toss in a bit of harissa paste or chili oil for a bold Mediterranean heat that pairs beautifully with the shrimp and pesto.

Q&A

Q: Can I use store-bought pesto for this recipe?
Yes, store-bought pesto works perfectly fine. Just taste it before adding salt since it can already be quite salty. If you want more freshness, add a squeeze of lemon juice or a handful of chopped basil at the end.

Q: What type of pasta works best with shrimp pesto?
Spaghetti, linguine, or fettuccine hold the pesto sauce well. For something heartier, try penne or fusilli, which catch bits of shrimp and pesto in their grooves.

Q: Can I make this recipe ahead of time?
You can cook the pasta and shrimp ahead, but mix in the pesto just before serving to keep it fresh and vibrant. If you reheat, do it gently over low heat and add a little olive oil or water to loosen the sauce.

Q: Is this dish good cold or as leftovers?
Yes. It makes an excellent chilled pasta salad. Toss the leftovers with a drizzle of olive oil or a bit of extra pesto before serving.

Q: How can I make this dish dairy-free?
Use a dairy-free pesto and skip the Parmesan cheese topping. Nutritional yeast or vegan Parmesan are great substitutes for the cheesy flavor.

Nutrition

(Approx. per serving — 4 servings)

Calories: ~480

Protein: 32g

Carbohydrates: 42g

Fat: 18g

Fiber: 3g

Sugars: 3g

Sodium: 640mg

Cholesterol: 160mg

(Values vary slightly depending on the type of pasta and pesto used.)

Conclusion

This Mediterranean Shrimp Pesto Pasta brings together the best of land and sea — tender shrimp, herby pesto, and sun-kissed vegetables in one satisfying bowl. It’s fresh, quick, and full of Mediterranean flavor without being heavy.

Whether you serve it warm for dinner or chilled for lunch, it’s a bright, balanced meal that feels both comforting and elegant. Pair it with a crisp white wine or sparkling water with lemon for the perfect finish.