This pesto shrimp pasta with sun-dried tomatoes is quick, easy, and delicious! Everything comes together in about 20 minutes and is the perfect dish for just about any occasion! You can't go wrong with pesto, shrimp, and sun-dried tomatoes!
It's amazing how quickly this Pesto Shrimp Pasta comes together. It's quick, yes, but so flavorful. The pesto sauce literally hugs every bit of the pasta which makes every bite a true joy. The shrimp on top is perfectly sauteed and when you garnish everything with sun-dried tomatoes, it's heaven!
The recipe and blog post for this Pesto Shrimp Pasta with Sun-dried Tomatoes was made in partnership with Calphalon! I received compensation and product in exchange for this work. My opinions on their products are genuine. If I didn't love their cookware, I would certainly mention it! Thanks for your continued support!
For this recipe, I used angel hair pasta, also known as capellini. Because this pesto sauce is so light, I really wanted a delicate pasta to pair with this delicate sauce. You can truly use any pasta that you like, but for this recipe, the angel hair pasta works wonders. Not to mention, it's my favorite pasta because it only takes a couple minutes to cook. All of these factors make this pasta the best to use with the pesto sauce required for this recipe.
This Pesto Shrimp Pasta calls for pre-cooked shrimp. It literally cooks in about 4-5 minutes and doesn't require deveining the shrimp or peeling the shrimp. I don't know about you, but I hate peeling shrimp, especially during the week when I need to whip up a quick meal! About one pound of shrimp will suffice, but of course you can add more if you'd like! With this recipe, the more shrimp, the merrier.
Start by cooking the angel hair pasta according to the package instructions. Drain and set aside. Season the shrimp with parsley, red pepper flakes, and salt and pepper. Drizzle olive oil in a pan/skillet (preferably non-stick) and cook shrimp for 4 minutes. Then add 1 tablespoon of pesto and cook for an additional minute, ensuring that all shrimp are coated.
NOTE: if using more than 1 pound of shrimp, add more pesto.
Remove shrimp from pan and set aside. Add more pesto to the pan along with sun-dried tomatoes and butter and a little lemon juice. Toss noodles in the sauce and add the shrimp back in. Garnish with parsley and additional sun-dried tomatoes. And you're done!
Want more delicious and beautiful recipes? Subscribe to my newsletter, where you'll hear about new recipes FIRST and get tantalizing and exclusive perks!
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Tag us on the gram @britneybreaksbread to be featured in our stories!