Living fifteen minutes from the Atlantic Ocean, I've learned that the best seafood dishes aren't complicated. After testing hundreds of shrimp dishes in my tiny Portuguese kitchen, this Pesto Shrimp Pasta makes the regular rotation because it delivers every single time. No stress, no fuss, just really good food that's ready in twenty minutes.
If seafood pasta is your idea of a good time, check out my Salmon Pesto Pasta, Spicy Shrimp Scampi Pasta or Scallops and Shrimp White Wine Spaghetti next.
Ingredients for Shrimp Spaghetti with Pesto
Before we get to the step-by-step, a few notes about the ingredients:
Large shrimp (16-20 count per pound) are ideal - they're harder to overcook and give a satisfying bite. But medium work, too! Adjust cooking time down a minute.
Store-bought pesto is absolutely fine here. Or if your garden has blessed you with basil, make my pistachio pesto or high protein edamame pesto.
The Key Technique
The magic happens in step 4. When you combine the pesto with mascarpone and pasta water over low heat, you're creating that glossy, restaurant-quality sauce that makes people think you've been cooking for decades. Keep the heat low and add pasta water gradually until the sauce looks silky and is wrapping around each strand.
How to Make Pesto Shrimp Spaghetti: Visual Guide
Make It Your Own
Add halved cherry tomatoes or blanched asparagus for vegetables. A handful of freshly grated Parmesan never hurt anyone, and if you can't find mascarpone, cream cheese works in a pinch—just use half the amount and thin it with pasta water. Double the red pepper flakes if you like things spicy, and finish with fresh basil or parsley.
Spaghetti Pesto Shrimp with Mascarpone (Ready in 20 Minutes)
- Total Time: 20 minutes
- Yield: 4 1x
Description
This one hits all the notes: rich, bright, comforting, and just a bit fancy. It's packed with flavor so you make minimal fuss for maximum payoff.
Ingredients
- 1 pound large shrimp, peeled & deveined
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes (optional)
- ½ cup dry white wine
- ½ cup pesto (store-bought or homemade)
- 3 tablespoons mascarpone cheese
- 12 ounces spaghetti
- Zest of 1 lemon
Instructions
- Cook the spaghetti Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 cup pasta water, then drain.
- Sear the shrimp While the pasta cooks, heat 2 tablespoon olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and chili flakes if using. Add them in a single layer and sear for 2 minutes without stirring, until lightly golden.
- Deglaze with wine Flip the shrimp, then pour in the white wine. Let it simmer for 1 minute, just enough to reduce slightly and finish cooking the shrimp. Remove shrimp from pan.
- Make the sauce Reduce heat to low. Stir in the pesto, mascarpone, lemon zest and about ¼ cup of reserved pasta water. Stir gently until the sauce is smooth and creamy.
- Toss pasta Add the drained spaghetti and toss well to coat. Add more pasta water if needed for a silky consistency. Top with shrimp.
- Finish & serve Plate the pasta and shrimp. Top with fresh basil and more parm. Serve with lemon wedges.
Notes
- Add pasta water gradually to the sauce until it's loose enough to coat every strand.
- Keep heat low when making the sauce to prevent the mascarpone from breaking.
- Prep Time: 5
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
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