This shrimp pesto pasta is an easy weeknight dinner that always satisfies my pasta craving. I made this recipe often for my clients as a private chef, and I was also told it was a kid favorite. All you need to make it are four key ingredients: some fresh basil pesto, thick-cut bacon, shrimp, and a box of your favorite curly pasta.
Key Ingredients for My Shrimp Pesto Pasta
Pesto is an ingredient that makes the simplest of dishes flavorful and delicious. It can dress up everything from a simple bowl of beans to a summery pasta salad to a fillet of fish. It packs herby flavor, pungent garlic, and lots of oil, all in one ingredient.
The addition of bacon is a salty treat and goes well with the shrimp. I prefer thick-cut applewood smoked bacon here. When the bacon is thicker, it holds up better in the pasta and has more bite. I make sure not to dice it too small for the same reason.
Tips, Tricks, and Substitutions
- You can substitute pancetta or guanciale for the bacon, if you have it—the dish tastes great as long as you have something salty and porky in the mix.
- The shrimp can also be switched out for chicken or salmon. Both go well with pesto and bacon. Just make sure to cook them through fully before adding them to the pasta.
- The lemon is optional, but I love adding it to this recipe to cut through the richness. You can add some zest to the pesto to brighten it up and squeeze the juice over the top of the finished dish.
- This is a great meal to make ahead of time and pack for lunch or a picnic because it also tastes great at room temperature.
Simply Recipes / Danielle Campbell
How To Make My 4-Ingredient Shrimp Pesto Pasta
To make four servings, you’ll need:
- Salt and freshly ground black pepper, to taste
- 1 pound curly pasta such as toscani, fusilli, or gemelli
- 5 slices thick-cut bacon or 6 ounces pancetta or guanciale, diced
- 1 pound medium shrimp, thawed if frozen, peeled, and deveined
- 1 1/2 cups store-bought or homemade basil pesto
- Grated Parmesan cheese, for serving, optional
- 1 lemon, optional
Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook until al dente per the package instructions. Drain the pasta and transfer it to a large bowl.
Meanwhile, heat a medium sauté pan over medium heat. Add the bacon and cook until browned and crispy, 5 to 6 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon grease from the pan.
Add the shrimp to the bacon grease remaining in the sauté pan and season with salt and pepper. Cook for 1 minute, then flip the shrimp over and cook until opaque and cooked through, about 1 more minute. Remove the shrimp from the pan and transfer to the bowl with the pasta. Add the cooled bacon and the pesto and toss until the pasta is fully coated. Serve with grated Parmesan and a squeeze of lemon juice, if desired.
Leftover pasta can be stored in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or on the stove.
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