Fresh Pesto Shrimp Pasta

  • Level: Easy
  • Yield: 6 portions
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min



1/4 cup pine nuts

2 tablespoons minced garlic

1/4 cup olive oil

1 cup fresh basil leaves 

1/4 cup fresh mint leaves

1/2 cup grated Parmesan


2 tablespoons grapeseed oil

2 pounds 21/25 count shrimp, peeled and deveined

2 tablespoons minced red onion

1/4 cup dry white wine, plus more if needed

1 cup heavy cream

1 pound spaghetti, cooked

Salt and freshly ground black pepper

1 tablespoon minced fresh parsley

1/4 cup thin-sliced tomato skin, julienned


  1. For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish. 
  2. For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.
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26 Reviews

Allie G.

This got rave reviews in my house, very impressive given some of the tweaks I made. I doubled the pesto recipe, used a shallot instead of onion, and made the sauce dairy free by using nutritional yeast instead of Parmesan cheese and a tub of DF cream cheese in place of cream. No one was the wiser and I loved the addition of mint to the pesto. The squeeze of lemon at the end was a great pop of flavor, I will definitely be making this again!

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