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Pesto Shrimp Pasta

Pesto Shrimp Pasta


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40 m servings 279 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  2. Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
  3. Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

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Read all reviews 9
  1. 9 Ratings

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Most helpful critical review

Tried just the pasta and sauce portion of this recipe, but unfortunately we found it too overpowering in all areas (basil, lemon and oil).

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Wow! With two changed, this dish was awesome. I added a handfull of pinenuts and 1/cup parmasan cheese to the pesto.

This was so delicious and easy! I used prepared pesto sauce and a pound of shrimp. I will definitely be making this again!

It's a keeper. Husband loved it. I used refrigerated store-bought basil pesto and it was a quick prep. The pasta took longer to cook that the rest of it.

Loved this. I subbed asparagus and used jar pesto. DELICIOUS! Will make this again.

This was delicious! I made it exactly like the recipe called for but added fresh tomatoes and mushrooms with the snap peas. I did think that I should have doubled the sauce with adding extra veg...

Fantastic recipe! I didn't have fresh basil (who does?) so I improvised on some of the ingredients and also added some parm as suggested earlier. Turned out great. Make sure to include some bre...

Tried just the pasta and sauce portion of this recipe, but unfortunately we found it too overpowering in all areas (basil, lemon and oil).

This is amazing!!! Would give it 10 stars if I could. Even my 11 year old who hates mixed dishes ate it without complaint. An awesome weeknight dish. If you have the pesto premade, it just takes...

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