Impress your family with pesto shrimp fettuccine. This quick and flavorful dish is ready in under 30 minutes!
If there’s one kind of dinner I’ll never get tired of, it’s a simple pasta that tastes like it came from a cozy little Italian restaurant. This Easy Pesto Pasta with Shrimp and Tomatoes checks all the boxes: fast, fresh, and packed with flavor—yet still totally weeknight-friendly.
It’s the kind of recipe I reach for when I want something comforting but not heavy, impressive but not fussy. Plus, it comes together in under 30 minutes, which honestly makes it a repeat favorite in my kitchen.
Why We Love This Recipe
This pasta is everything I want after a long day—comforting but fresh, indulgent but not heavy. I love that it feels elevated enough for guests, yet simple enough for casual weeknight dinners.
It’s also incredibly flexible. You can swap the pasta shape, use homemade or store-bought pesto, or even add a handful of spinach if you’re feeling extra virtuous. And honestly? The leftovers are just as good the next day.
Key Ingredients for Shrimp Pesto Pasta
- Fettuccine
This wide, flat pasta is perfect for holding onto pesto. Every bite feels rich and saucy without needing extra cream. You could also use linguine, spaghetti or your favorite type of pasta! - Raw Shrimp
Shrimp cook quickly and add a light, slightly sweet protein that pairs beautifully with basil-forward pesto. I used large shrimp for this pesto shrimp pasta recipe - Roasted cherry tomatoes
Roasting concentrates their sweetness and adds a subtle caramelized depth that balances the herbal pesto. - Pesto
The heart of the dish. Pesto brings bold basil flavor, garlic, cheese, and richness all in one spoonful—no extra seasoning required. You can use homemade pesto or store-bought (Kirkland brand is my favorite!) - Lemon zest
Just a little zest brightens the entire dish and keeps it from feeling too heavy in this easy pasta recipe. - Olive oil
Used to cook the shrimp and add a smooth, silky base for the sauce. - Salt and pepper
Simple seasoning that enhances every ingredient without overpowering the pesto. - Parmesan cheese
Adds nutty, salty richness and ties everything together. - Pasta water
This is the secret sauce helper—starchy water loosens the pesto and creates a silky, restaurant-style finish. - Red pepper flakes (optional) for a little extra heat
- Fresh basil for garnish (optional)
How to Make Easy Pesto Pasta with Shrimp and Tomatoes
First, bring a large pot of salted water to a boil and cook the fettuccine until al dente. Before draining, reserve ¼ cup of pasta water, then drain and set aside.
Meanwhile, roast the cherry tomatoes until blistered and juicy (about 15-20 minutes). This step adds so much flavor and is absolutely worth it.
Next, heat the olive oil in a large skillet over medium heat. Add the shrimp, season lightly with salt and pepper, and cook for 1–2 minutes per side until pink and just cooked through. Remove from the pan and set aside.
Lower the heat and add the cooked pasta to the skillet. Stir in the pesto sauce, lemon zest, and reserved pasta water, tossing gently until everything is evenly coated.
Finally, fold in the roasted tomatoes and shrimp. Taste and adjust seasoning as needed, then finish with grated parmesan cheese before serving.
Storage Instructions
Freezing: Not recommended, as pesto and shrimp don’t freeze well and can change texture.
Refrigerator: Store leftovers in an airtight container for up to 2–3 days.
Reheating: Reheat gently on the stovetop or in the microwave with a splash of water or olive oil to loosen the sauce.
Additional Recipes to Try
Looking for more delicious weeknight meals?
Easy Italian Pesto Pasta Salad – Made with flavorful pesto, farfalle noodles, spicy pepperoni and juicy cherry tomatoes, it will be your go-to side dish all year long!
Easy One-Pot No-Boil Baked Ziti – Simplify your weeknight dinner with no-boil baked ziti. Easy to prepare, this dish is creamy and perfect for family meals.
Easy Canned Artichoke Lemon Pasta – Using jarred marinated artichoke hearts for ease and convenience, this lemon and artichoke vegetarian pasta cooks up in just 20 minutes!
Print
Pesto Shrimp Fettuccine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
Impress your family with pesto shrimp fettuccine. This quick and flavorful dish is ready in under 30 minutes!
Ingredients
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8 ounces fettuccine
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½ pound large shrimp, peeled, deveined, and tails removed
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1 pound cherry tomatoes, roasted
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¾ cup pesto
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1 teaspoon lemon zest
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1 tablespoon olive oil
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Salt and black pepper, to taste
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¼ cup reserved pasta water
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Grated parmesan cheese, to taste
Instructions
Roast grape tomatoes and 3 whole cloves of garlic in the oven for 20 minutes at 400 degrees. While the tomatoes are roasting,
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Bring a large pot of well-salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
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While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the shrimp lightly with salt and pepper.
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Add the shrimp to the skillet and cook for 1–2 minutes per side, just until pink and opaque. Remove from the skillet and set aside.
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Reduce heat to low and add the cooked pasta to the skillet. Stir in the pesto, lemon zest, and reserved pasta water, tossing gently until the pasta is evenly coated.
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Fold in the roasted cherry tomatoes and cooked shrimp. Taste and adjust seasoning with additional salt and pepper if needed.
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Serve warm, finished with grated parmesan cheese.
Notes
This pesto pasta is best served immediately while the sauce is silky and glossy.
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently with a splash of water or olive oil.
For extra flavor, try topping with red pepper flakes, toasted pine nuts, or fresh basil.
This recipe works well with store-bought or homemade pesto and can be easily customized with spinach or zucchini.
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