DisclaimerTerms Of UseGDPR PolicyCookie Policy

Lisa Dishes

Creamy Pesto Shrimp Pasta One Pot Delight Recipe

by
- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 1/2 cup store-bought basil pesto Fettuccine pasta forms the base of this dish. It cooks nicely and holds the sauce well. Using large shrimp adds both flavor and a great texture. Basil pesto brings a wonderful herbal taste that makes this dish special. - 3 cloves garlic, minced - 1 tablespoon olive oil - 2 cups baby spinach - 1 cup cherry tomatoes, halved Garlic adds a rich flavor. Sauté it in olive oil to bring out its taste. Spinach adds color and nutrition, while cherry tomatoes provide a sweet burst. These ingredients make the dish lively and fresh. - 1 cup heavy cream - Grated Parmesan cheese for serving - Salt and pepper to taste Heavy cream gives the sauce its creamy texture. Grated Parmesan cheese adds a salty, nutty flavor. Season with salt and pepper to balance all the tastes. Together, these ingredients make a satisfying meal. Cooking the garlic and shrimp Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and cook for one minute. You want it fragrant but not browned. Next, toss in the shrimp, seasoning them with salt and pepper. Cook until the shrimp turn pink, which takes about three to four minutes. Once done, remove the shrimp and set them aside. Cooking the pasta In the same pot, add the fettuccine pasta. Pour in enough water to cover the pasta by about two inches. Bring the water to a boil. Cook the pasta according to package instructions until it’s al dente. This usually takes around eight to ten minutes. Adding cream and pesto Once the pasta is cooked, lower the heat to low. Stir in the heavy cream and basil pesto. Mix everything well so that the pasta gets evenly coated. The sauce should be creamy and rich. Incorporating spinach and tomatoes Now, fold in the baby spinach and halved cherry tomatoes. Cook this mixture for two to three minutes, just until the spinach wilts and the tomatoes soften a bit. This step adds color and freshness to your dish. Reintroducing the shrimp It’s time to add the cooked shrimp back into the pot. Gently stir to combine everything and heat the shrimp through. This should take only a minute or two. Seasoning and serving suggestions Taste your pasta and add more salt and pepper if needed. When serving, sprinkle grated Parmesan cheese on top. For a nice touch, serve in shallow bowls. You can garnish with extra cheese and a drizzle of olive oil for added flavor and visual appeal. - Achieving perfect pasta texture: Cook fettuccine until it is al dente. This means it should be firm when bitten. Start checking the pasta a minute or two before the package time ends. This way, you avoid mushy pasta. - How to prevent shrimp from overcooking: Shrimp cook fast. Once they turn pink, they are done. Remove them from the heat right away. This keeps them tender and juicy. - Alternative pasta types: You can swap fettuccine for spaghetti, penne, or gluten-free pasta. Each type will change the dish's feel slightly, but they will all work well with the sauce. - Dairy-free options: To make this dish dairy-free, use coconut cream instead of heavy cream. You can also use vegan cheese instead of Parmesan for a great flavor. - Serving suggestions: Serve the pasta in shallow bowls. This makes it easy to eat and looks nice. - Enhancing visual appeal: Add an extra sprinkle of Parmesan on top. A few fresh basil leaves will add color, too. A drizzle of olive oil over the dish can make it shine and look appetizing. {{image_2}} You can swap shrimp for chicken or scallops. Both options work well. Chicken gives a hearty taste. Scallops add a sweet flavor. For a vegetarian twist, use mushrooms or zucchini. These options make the dish lighter and still tasty. Want to kick up the flavor? Try adding sun-dried tomatoes. They bring a rich taste and a pop of color. Mixing in fresh herbs like parsley or thyme can also brighten the dish. Just chop them up and stir them in at the end. If you want to try something different, make your pesto at home. Blend fresh basil, nuts, garlic, and olive oil for a bright flavor. You can also use arugula or spinach for unique pesto flavors. Each option gives a fresh twist to your creamy pesto shrimp pasta. To keep your creamy pesto shrimp pasta fresh, store it in an airtight container. Place it in the fridge. It stays good for about 3 days. Make sure it cools down before sealing. For longer storage, you can freeze the pasta. Use a freezer-safe container. It will last for up to 2 months. When you want to eat it, thaw it in the fridge overnight. The best way to reheat this dish is on the stove. Use low heat to warm it gently. Add a splash of cream or water to keep it creamy. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the shrimp and pasta from getting tough. Avoid overheating, as this can change the texture. To make creamy pesto shrimp pasta, start by cooking fettuccine. Boil it in salted water until al dente. While the pasta cooks, heat olive oil in a large pot. Add minced garlic and sauté for one minute. Then, add shrimp, season with salt and pepper, and cook until pink. Remove the shrimp and set aside. After the pasta is done, stir in heavy cream and basil pesto. Mix until the pasta is coated. Fold in baby spinach and cherry tomatoes. Cook until spinach wilts. Finally, add the shrimp back, mix, and top with Parmesan cheese. Yes, you can use frozen shrimp. Just thaw them before cooking. Place the frozen shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, follow the same cooking steps as fresh shrimp. This makes the recipe easy and quick! You can serve this pasta with a simple side salad. A fresh green salad with lemon vinaigrette pairs well. Garlic bread is another great option. It adds a nice crunch and complements the creamy sauce. For drinks, a light white wine or sparkling water can enhance the meal. Enjoy! This post covered how to make creamy pesto shrimp pasta. We explored essential ingredients like fettuccine, shrimp, and fresh herbs. I shared cooking steps, tips for perfect texture, and options for variations. You can use chicken or even skip the meat. We discussed storage and reheating for the best taste. Now, you can create a delicious meal that impresses everyone. Enjoy trying out these recipes!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dinner game? This Creamy Pesto Shrimp Pasta One Pot Delight Recipe packs bold flavors into a simple, easy-to-make dish. With just a handful of ingredients like fettuccine, shrimp, and fresh basil pesto, you’ll have a dish that impresses family and friends. Plus, cleanup is a breeze! Let’s dive into this creamy, savory delight that will leave you craving more.

Ingredients

Main Ingredients

– 8 oz fettuccine pasta

– 1 lb large shrimp, peeled and deveined

– 1/2 cup store-bought basil pesto

Fettuccine pasta forms the base of this dish. It cooks nicely and holds the sauce well. Using large shrimp adds both flavor and a great texture. Basil pesto brings a wonderful herbal taste that makes this dish special.

Aromatics and Add-Ins

– 3 cloves garlic, minced

– 1 tablespoon olive oil

– 2 cups baby spinach

– 1 cup cherry tomatoes, halved

Garlic adds a rich flavor. Sauté it in olive oil to bring out its taste. Spinach adds color and nutrition, while cherry tomatoes provide a sweet burst. These ingredients make the dish lively and fresh.

Dairy and Seasoning

– 1 cup heavy cream

– Grated Parmesan cheese for serving

– Salt and pepper to taste

Heavy cream gives the sauce its creamy texture. Grated Parmesan cheese adds a salty, nutty flavor. Season with salt and pepper to balance all the tastes. Together, these ingredients make a satisfying meal.

Step-by-Step Instructions

Preparation

Cooking the garlic and shrimp

Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and cook for one minute. You want it fragrant but not browned. Next, toss in the shrimp, seasoning them with salt and pepper. Cook until the shrimp turn pink, which takes about three to four minutes. Once done, remove the shrimp and set them aside.

Cooking the pasta

In the same pot, add the fettuccine pasta. Pour in enough water to cover the pasta by about two inches. Bring the water to a boil. Cook the pasta according to package instructions until it’s al dente. This usually takes around eight to ten minutes.

Combining Ingredients

Adding cream and pesto

Once the pasta is cooked, lower the heat to low. Stir in the heavy cream and basil pesto. Mix everything well so that the pasta gets evenly coated. The sauce should be creamy and rich.

Incorporating spinach and tomatoes

Now, fold in the baby spinach and halved cherry tomatoes. Cook this mixture for two to three minutes, just until the spinach wilts and the tomatoes soften a bit. This step adds color and freshness to your dish.

Final Steps

Reintroducing the shrimp

It’s time to add the cooked shrimp back into the pot. Gently stir to combine everything and heat the shrimp through. This should take only a minute or two.

Seasoning and serving suggestions

Taste your pasta and add more salt and pepper if needed. When serving, sprinkle grated Parmesan cheese on top. For a nice touch, serve in shallow bowls. You can garnish with extra cheese and a drizzle of olive oil for added flavor and visual appeal.

Tips & Tricks

Cooking Tips

– Achieving perfect pasta texture: Cook fettuccine until it is al dente. This means it should be firm when bitten. Start checking the pasta a minute or two before the package time ends. This way, you avoid mushy pasta.

– How to prevent shrimp from overcooking: Shrimp cook fast. Once they turn pink, they are done. Remove them from the heat right away. This keeps them tender and juicy.

Ingredient Substitutions

– Alternative pasta types: You can swap fettuccine for spaghetti, penne, or gluten-free pasta. Each type will change the dish’s feel slightly, but they will all work well with the sauce.

– Dairy-free options: To make this dish dairy-free, use coconut cream instead of heavy cream. You can also use vegan cheese instead of Parmesan for a great flavor.

Presentation Tips

– Serving suggestions: Serve the pasta in shallow bowls. This makes it easy to eat and looks nice.

– Enhancing visual appeal: Add an extra sprinkle of Parmesan on top. A few fresh basil leaves will add color, too. A drizzle of olive oil over the dish can make it shine and look appetizing.

Variations

Protein Variations

You can swap shrimp for chicken or scallops. Both options work well. Chicken gives a hearty taste. Scallops add a sweet flavor. For a vegetarian twist, use mushrooms or zucchini. These options make the dish lighter and still tasty.

Flavor Enhancements

Want to kick up the flavor? Try adding sun-dried tomatoes. They bring a rich taste and a pop of color. Mixing in fresh herbs like parsley or thyme can also brighten the dish. Just chop them up and stir them in at the end.

Pesto Alternatives

If you want to try something different, make your pesto at home. Blend fresh basil, nuts, garlic, and olive oil for a bright flavor. You can also use arugula or spinach for unique pesto flavors. Each option gives a fresh twist to your creamy pesto shrimp pasta.

Storage Info

Storing Leftovers

To keep your creamy pesto shrimp pasta fresh, store it in an airtight container. Place it in the fridge. It stays good for about 3 days. Make sure it cools down before sealing.

For longer storage, you can freeze the pasta. Use a freezer-safe container. It will last for up to 2 months. When you want to eat it, thaw it in the fridge overnight.

Reheating Guidelines

The best way to reheat this dish is on the stove. Use low heat to warm it gently. Add a splash of cream or water to keep it creamy. Stir often to prevent sticking.

You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the shrimp and pasta from getting tough. Avoid overheating, as this can change the texture.

FAQs

How do I make creamy pesto shrimp pasta from scratch?

To make creamy pesto shrimp pasta, start by cooking fettuccine. Boil it in salted water until al dente. While the pasta cooks, heat olive oil in a large pot. Add minced garlic and sauté for one minute. Then, add shrimp, season with salt and pepper, and cook until pink. Remove the shrimp and set aside. After the pasta is done, stir in heavy cream and basil pesto. Mix until the pasta is coated. Fold in baby spinach and cherry tomatoes. Cook until spinach wilts. Finally, add the shrimp back, mix, and top with Parmesan cheese.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just thaw them before cooking. Place the frozen shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, follow the same cooking steps as fresh shrimp. This makes the recipe easy and quick!

What should I serve with creamy pesto shrimp pasta?

You can serve this pasta with a simple side salad. A fresh green salad with lemon vinaigrette pairs well. Garlic bread is another great option. It adds a nice crunch and complements the creamy sauce. For drinks, a light white wine or sparkling water can enhance the meal. Enjoy!

This post covered how to make creamy pesto shrimp pasta. We explored essential ingredients like fettuccine, shrimp, and fresh herbs. I shared cooking steps, tips for perfect texture, and options for variations. You can use chicken or even skip the meat. We discussed storage and reheating for the best taste.

Now, you can create a delicious meal that impresses everyone. Enjoy trying out these recipes!

- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 1/2 cup store-bought basil pesto Fettuccine pasta forms the base of this dish. It cooks nicely and holds the sauce well. Using large shrimp adds both flavor and a great texture. Basil pesto brings a wonderful herbal taste that makes this dish special. - 3 cloves garlic, minced - 1 tablespoon olive oil - 2 cups baby spinach - 1 cup cherry tomatoes, halved Garlic adds a rich flavor. Sauté it in olive oil to bring out its taste. Spinach adds color and nutrition, while cherry tomatoes provide a sweet burst. These ingredients make the dish lively and fresh. - 1 cup heavy cream - Grated Parmesan cheese for serving - Salt and pepper to taste Heavy cream gives the sauce its creamy texture. Grated Parmesan cheese adds a salty, nutty flavor. Season with salt and pepper to balance all the tastes. Together, these ingredients make a satisfying meal. Cooking the garlic and shrimp Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and cook for one minute. You want it fragrant but not browned. Next, toss in the shrimp, seasoning them with salt and pepper. Cook until the shrimp turn pink, which takes about three to four minutes. Once done, remove the shrimp and set them aside. Cooking the pasta In the same pot, add the fettuccine pasta. Pour in enough water to cover the pasta by about two inches. Bring the water to a boil. Cook the pasta according to package instructions until it’s al dente. This usually takes around eight to ten minutes. Adding cream and pesto Once the pasta is cooked, lower the heat to low. Stir in the heavy cream and basil pesto. Mix everything well so that the pasta gets evenly coated. The sauce should be creamy and rich. Incorporating spinach and tomatoes Now, fold in the baby spinach and halved cherry tomatoes. Cook this mixture for two to three minutes, just until the spinach wilts and the tomatoes soften a bit. This step adds color and freshness to your dish. Reintroducing the shrimp It’s time to add the cooked shrimp back into the pot. Gently stir to combine everything and heat the shrimp through. This should take only a minute or two. Seasoning and serving suggestions Taste your pasta and add more salt and pepper if needed. When serving, sprinkle grated Parmesan cheese on top. For a nice touch, serve in shallow bowls. You can garnish with extra cheese and a drizzle of olive oil for added flavor and visual appeal. - Achieving perfect pasta texture: Cook fettuccine until it is al dente. This means it should be firm when bitten. Start checking the pasta a minute or two before the package time ends. This way, you avoid mushy pasta. - How to prevent shrimp from overcooking: Shrimp cook fast. Once they turn pink, they are done. Remove them from the heat right away. This keeps them tender and juicy. - Alternative pasta types: You can swap fettuccine for spaghetti, penne, or gluten-free pasta. Each type will change the dish's feel slightly, but they will all work well with the sauce. - Dairy-free options: To make this dish dairy-free, use coconut cream instead of heavy cream. You can also use vegan cheese instead of Parmesan for a great flavor. - Serving suggestions: Serve the pasta in shallow bowls. This makes it easy to eat and looks nice. - Enhancing visual appeal: Add an extra sprinkle of Parmesan on top. A few fresh basil leaves will add color, too. A drizzle of olive oil over the dish can make it shine and look appetizing. {{image_2}} You can swap shrimp for chicken or scallops. Both options work well. Chicken gives a hearty taste. Scallops add a sweet flavor. For a vegetarian twist, use mushrooms or zucchini. These options make the dish lighter and still tasty. Want to kick up the flavor? Try adding sun-dried tomatoes. They bring a rich taste and a pop of color. Mixing in fresh herbs like parsley or thyme can also brighten the dish. Just chop them up and stir them in at the end. If you want to try something different, make your pesto at home. Blend fresh basil, nuts, garlic, and olive oil for a bright flavor. You can also use arugula or spinach for unique pesto flavors. Each option gives a fresh twist to your creamy pesto shrimp pasta. To keep your creamy pesto shrimp pasta fresh, store it in an airtight container. Place it in the fridge. It stays good for about 3 days. Make sure it cools down before sealing. For longer storage, you can freeze the pasta. Use a freezer-safe container. It will last for up to 2 months. When you want to eat it, thaw it in the fridge overnight. The best way to reheat this dish is on the stove. Use low heat to warm it gently. Add a splash of cream or water to keep it creamy. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the shrimp and pasta from getting tough. Avoid overheating, as this can change the texture. To make creamy pesto shrimp pasta, start by cooking fettuccine. Boil it in salted water until al dente. While the pasta cooks, heat olive oil in a large pot. Add minced garlic and sauté for one minute. Then, add shrimp, season with salt and pepper, and cook until pink. Remove the shrimp and set aside. After the pasta is done, stir in heavy cream and basil pesto. Mix until the pasta is coated. Fold in baby spinach and cherry tomatoes. Cook until spinach wilts. Finally, add the shrimp back, mix, and top with Parmesan cheese. Yes, you can use frozen shrimp. Just thaw them before cooking. Place the frozen shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, follow the same cooking steps as fresh shrimp. This makes the recipe easy and quick! You can serve this pasta with a simple side salad. A fresh green salad with lemon vinaigrette pairs well. Garlic bread is another great option. It adds a nice crunch and complements the creamy sauce. For drinks, a light white wine or sparkling water can enhance the meal. Enjoy! This post covered how to make creamy pesto shrimp pasta. We explored essential ingredients like fettuccine, shrimp, and fresh herbs. I shared cooking steps, tips for perfect texture, and options for variations. You can use chicken or even skip the meat. We discussed storage and reheating for the best taste. Now, you can create a delicious meal that impresses everyone. Enjoy trying out these recipes!

Creamy Pesto Shrimp Pasta One Pot

Indulge in a delicious Creamy Pesto Shrimp Pasta that’s ready in just one pot! This easy recipe features tender shrimp, fresh spinach, and vibrant cherry tomatoes, all enveloped in a rich basil pesto and cream sauce. Perfect for busy weeknights, this dish serves four and takes only 30 minutes to make. Click through for the full recipe and impress your family with this delightful meal!
Print Recipe Save Recipe

Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

1 cup cherry tomatoes, halved

2 cups baby spinach

1/2 cup store-bought basil pesto

1 cup heavy cream

1 tablespoon olive oil

3 cloves garlic, minced

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    Add the shrimp to the pot, season with salt and pepper, and cook until they turn pink, about 3-4 minutes. Remove the shrimp from the pot and set aside.

      In the same pot, add the fettuccine pasta and pour in enough water to cover it by about 2 inches. Bring to a boil and cook according to package instructions until al dente.

        Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and basil pesto, mixing well until the pasta is evenly coated.

          Fold in the baby spinach and cherry tomatoes, cooking just until the spinach wilts and the tomatoes soften slightly, about 2-3 minutes.

            Add the cooked shrimp back into the pot, gently stirring to combine and heat through.

              Season with additional salt and pepper to taste, and sprinkle grated Parmesan cheese on top before serving.

                Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

                  - Presentation Tips: Serve in shallow bowls with an extra sprinkle of Parmesan cheese and a few basil leaves for garnish. A drizzle of olive oil over the top can also enhance the visual appeal.

                    WANT TO SAVE THIS RECIPE?

                    Leave a Comment

                    Recipe Rating