Why roasted tomatoes make the best shrimp pesto pasta
It’s not very often I find wild AND fresh Gulf shrimp at our local grocery store. But when I do, it is ON!
I am making just about everything with shrimp for the week. Combine that with an abundance of fresh basil from the aero garden, and the obvious answer is this Shrimp Pesto Pasta.
These Roasted Cherry Tomatoes with Garlic take this dish over. the. top. They are like little flavor bombs of tomato-ey goodness amongst an already delightful plate of pesto pasta.
And the best part… everything else comes together while the tomatoes roast. The pasta boils, the pine nuts toast for a few minutes, and the shrimp sear in a hot skillet.
If you’re a fan of pesto, don’t miss this Pesto Risotto or my Creamy Chicken Pesto Gnocchi. (And if you’re on a shrimp kick like me, my Creamy Tuscan Shrimp Orzo is a crowd pleaser, too.)
It works just as well for a busy weeknight as it does for a fancy dinner party!
EASY, fresh and delicious! My go to shrimp recipe for busy work days and company. Serve with a salad kit and you are done. LOVE this simple recipe
– Sandy
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp: Wild and fresh shrimp have the best flavor and texture, and shrimp season is generally between mid-May to late July. Frozen shrimp works great, too, just thaw it completely and pat it dry before cooking.
- Shrimp size: The shrimp size used in this recipe was a 21/25 count per pound. If you buy larger or smaller, you will need to adjust the cooking time accordingly.
- Pesto: You can either make your own basil pesto sauce or buy prepared pesto from your grocery store. (The refrigerated kind is best!)
- Pasta: Fettuccine, linguine, and tagliatelle all work great in this recipe, and angel hair is great, too. Grab a gluten-free variety if needed, or serve it over zucchini noodles for a low-carb option.
- Cherry tomatoes: They get tossed with garlic, oil, salt, and pepper, then roasted until the skins shrivel. You can also just cut up and add fresh tomatoes if you’d prefer.
- Pine nuts: Lightly toasted pine nuts add a wonderful crunch to this pesto pasta. Don’t skip them if you can help it!
- Lemon: A squeeze of fresh lemon juice right before serving adds a hit of brightness.
- Toppings: Parmesan cheese is totally optional, but definitely delicious! Add a pinch of red pepper flakes if you like a little kick.
How to Make Shrimp Pesto Pasta
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roast the tomatoes and cook the pasta.
Toss the halved cherry tomatoes with the oil, minced garlic, salt, and pepper, then roast them in a single layer at 400°F for 20 to 25 minutes. Meanwhile, cook the pasta according to the package directions for al dente.
Scoop out ½ cup of the pasta water before you drain it.
Save that pasta water. A splash of the starchy water loosens the pesto so it coats every noodle instead of clumping.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Toast the pine nuts.
Spread the pine nuts on a small baking sheet and pop them in the oven for 3 to 5 minutes, stirring occasionally. Pull them as soon as they’re golden brown and set them aside.
Keep an eye on them. Pine nuts go from toasty to burnt FAST, so don’t wander off.
Sear the shrimp.
Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2 to 3 minutes per side, until pink and cooked through.
Watch for the C. Shrimp are done when they curl into a loose C shape and turn pink and opaque. A tight O means they’ve gone too far.
Toss it all together.
Toss the hot, drained pasta with the pesto, roasted tomatoes, and salt, adding the reserved pasta water a splash at a time until it’s silky. Top with the shrimp, pine nuts, Parmesan, and a squeeze of lemon.
FAQs
No, you don’t need to heat pesto before adding it to pasta, especially if the pasta is freshly cooked and hot already. You can definitely warm it up before adding it to cold pasta if desired.
Yes! Thaw it completely in the fridge overnight (or under cool running water), then pat it dry so it sears instead of steaming.
Look for refrigerated pesto in the deli or fresh pasta section, since it tastes much brighter than shelf-stable jars. Or make your own Homemade Basil Pesto while the tomatoes roast.
This one definitely tastes best right after it’s made. Leftovers keep in an airtight container in the fridge for 2 to 3 days. Warm it back up in a skillet over low heat with a touch of olive oil and a splash of water, covered, for 5 to 10 minutes. The microwave works, too.
I don’t recommend freezing this one. The shrimp turn rubbery and the pasta goes soft once it thaws.
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Shrimp Pesto Pasta Recipe
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Equipment
- Large Pot
Ingredients
For the Roasted Cherry Tomatoes
- 1 pound cherry tomatoes or grape tomatoes, cut in half
- 1 tablespoon oil avocado or olive
- 2-3 cloves garlic finely minced
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
For the Shrimp Pesto Pasta
- 10 ounces fettuccine pasta or tagliatelle, gluten-free if needed
- 1 pound shrimp 21/25 count, peeled and deveined
- 1 tablespoon olive oil or avocado oil
- ½ cup pesto sauce homemade or store-bought
- ½ teaspoon salt to taste
- ¼ cup pine nuts toasted, optional
For Serving
- grated Parmesan cheese optional
- lemon wedges optional
- red pepper flakes optional
Instructions
- Preheat the oven to 400°F.
- Toss the cherry tomatoes with oil, minced garlic, salt, and pepper in a large bowl until well coated. Spread them on a large baking sheet in a single layer and roast for 20-25 minutes, until the skins begin to shrivel.1 tablespoon oil, 2-3 cloves garlic, ½ teaspoon salt, ¼ teaspoon black pepper
- Meanwhile, cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta water, then drain.10 ounces fettuccine pasta
- Spread the pine nuts on a small baking sheet and toast in the oven for 3-5 minutes, stirring occasionally, until golden brown. Set aside.¼ cup pine nuts
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.1 pound shrimp, 1 tablespoon olive oil
- Toss the drained pasta with the pesto, roasted cherry tomatoes, and ½ teaspoon salt. Add the reserved pasta water a splash at a time until the pesto coats the pasta. Serve topped with the shrimp, pine nuts, Parmesan, a squeeze of lemon, and red pepper flakes, if using.½ cup pesto sauce, ½ teaspoon salt, ¼ cup pine nuts, grated Parmesan cheese, lemon wedges, red pepper flakes
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Notes
- Shrimp: Wild and fresh shrimp have the best flavor, but frozen works great. Thaw it completely in the fridge overnight (or under cool running water) and pat it dry before searing. Adjust the cook time if your shrimp are larger or smaller than 21/25 count.
- Pesto: Homemade or store-bought both work. If you’re buying it, the refrigerated kind tastes brighter than shelf-stable jars.
- Pasta: Fettuccine, linguine, tagliatelle, or angel hair all work. Use gluten-free pasta if needed, or swap in zucchini noodles for a low-carb option.
- Make ahead: Roast the tomatoes, toast the pine nuts, and make the pesto (if homemade) ahead of time. Wait to cook the pasta and shrimp until you’re ready to eat.
- Storage: This tastes best right after it’s made, but leftovers keep in an airtight container in the fridge for 2-3 days.
- Reheating: Warm in a covered skillet over low heat with a touch of olive oil and a splash of water for 5-10 minutes, or use the microwave.
- Freezing: Not recommended. The shrimp turn rubbery and the pasta goes soft once thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Shrimp Pesto Pasta
I love something fresh and crunchy next to all that pesto. A Lemon Arugula Salad is my go-to, and a classic Caesar with homemade Caesar Salad Dressing never misses.
Want more color on the plate? Try a Spinach Beet Salad or, in the summer, a juicy Peach Salad.
Roasted veggies are always a win, too. Honey Roasted Broccoli with Garlic, Herb Roasted Carrots, or Italian Oven-Roasted Vegetables round this out beautifully.
More Easy Pasta Recipes
Pasta night is never a bad idea. These are the bowls I keep coming back to when I want dinner on the table without the fuss.
EASY, fresh and delicious! My go to shrimp recipe for busy work days and company. Serve with a salad kit and you are done. LOVE this simple recipe
Yay! So happy to hear you enjoyed the recipe, Sandy! I love how easy it is, too. Thanks so much for taking the time to leave a comment and rating!
My family LOVED this meal and it really was easy to put together! Will make this again ABSOLUTELY!!
Yay, Amy!! I’m so happy to hear you and your family enjoyed the meal. Thanks so much for your comment and rating!
What a great idea to add tomatoes. It looks incredible!
Thank you! They add such a wonderful burst of flavor to the dish.