“This dish hits hard, cooks fast, and leaves no fork standing.” – Chef Ed

When bold flavor meets fresh seafood, you get this knockout Shrimp Pesto Pasta by Chef Ed. Juicy shrimp, vibrant basil pesto, and al dente pasta come together in a meal that feels both classy and comforting. Whether you’re feeding guests or flexin’ solo, this dish delivers serious flavor with minimal effort.

Ingredients (Serves 4)

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Juice of 1/2 lemon
  • Optional: pinch of red pepper flakes

For the Pasta:

  • 12 oz linguine or spaghetti (or any pasta you love)
  • Salt for boiling water

For the Pesto (or use high-quality store-bought):

  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts (or walnuts)
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Optional: squeeze of lemon juice for brightness

Instructions:

Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.

Step 2: Make the Pesto
In a food processor, blend basil, Parmesan, nuts, and garlic. While it runs, stream in olive oil until smooth. Season with salt, pepper, and a splash of lemon juice if desired.

Step 3: Cook the Shrimp
In a large skillet over medium-high heat, add olive oil and sauté garlic for 30 seconds. Add shrimp, season with salt, pepper, and red pepper flakes (if using). Cook 2–3 minutes per side until pink and just opaque. Squeeze lemon over the shrimp and remove from heat.

Step 4: Combine Everything
Toss the drained pasta with pesto in the skillet (or a mixing bowl). Add a bit of reserved pasta water to loosen and coat evenly. Gently fold in the shrimp.

Step 5: Serve Like a Star
Plate it up, sprinkle more Parmesan, a few fresh basil leaves, and maybe a drizzle of olive oil. Serve hot and proud.

Chef Ed’s Tip:
Upgrade the flavor by grilling the shrimp or using a mix of shrimp and scallops. No basil? Sub with arugula or spinach and still impress your palate.

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