Creamy Pesto Shrimp Pasta with Sun-Dried Tomatoes

pesto pasta with shrimp in a large bowl with forks and spoons

4.91 from 11 votes

Creamy Pesto Shrimp Pasta with Sun-Dried Tomatoes

I've got the perfect busy weeknight dinner for you - Creamy Pesto Shrimp Pasta! We're combining juicy shrimp, angel hair pasta, fresh basil, and sun-dried tomatoes in a deliciously creamy pesto sauce that is packed with flavor.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 740kcal

Author: Britney

Equipment

Large Skillet

Ingredients

16 oz Angel Hair Pasta (or pasta of your choice)
1 lb Jumbo Shrimp
½ tsp Old Bay Seasoning
Kosher Salt (to taste)
Black Pepper (to taste)
4 tbsps Salted Butter
2 tbsps Olive Oil
3 cloves Garlic (diced)
1 tsp Red Pepper Flakes
3 tbsps All Purpose Flour
1 cup White Wine
1 ½ cups Heavy Cream
3 tbsps Sun-dried Tomatoes
1 tbsp Fresh Parsley (diced)
4 tbsps Basil Pesto
1 tbsp Lemon Juice
½ cup Freshly Grated Parmesan
Fresh Basil (for garnish)

Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente, according to package instructions. Reserve about 1 cup of the starchy pasta water and set aside.
Start by patting the shrimp dry and seasoning liberally with salt, black pepper, and a touch of old bay. Add 2 tbsps butter and 1 tbsp of olive oil to a large skillet and warm over medium heat. Once warmed and butter is fully melted, add the shrimp and saute for 2-3 minutes, until cooked thoroughly. The shrimp should be slightly curled and pink. Remove from the pan and set aside.
Add remaining 2 tbsps of butter to the pan and allow it to melt, then add remaining 1 tablespoon of olive oil. Once butter is melted, add in the diced garlic cloves and season with salt and pepper. Saute for 2-3 minutes, then add red pepper flakes and flour, stirring constantly until it begins to thicken, about 2-3 minutes.
Pour in the white wine, heavy cream, and sundried tomatoes and reduce to low heat. Simmer for 5 minutes to cook off the alcohol. Stir constantly as the sauce will thicken quickly. Once thickened, remove from the heat and add in the parsley, pesto, and lemon juice. Stir until combined.
Pour sauce over the angel hair pasta and place shrimp on top. Garnish with additional sundried tomatoes, red pepper flakes, freshly grated parmesan cheese, and fresh basil. (Serving tip: the pasta soaks up the sauce pretty quickly so only add the sauce prior to serving)

Notes

Pro Tips

If using frozen shrimp, soak in cool water for about 20 minutes to thaw completely. Conversely, if using fresh shrimp, be sure to use it within 24 hours of purchasing.
Use peeled deveined shrimp to cut down on time prepping the shrimp.
Cook pasta until just al dente.
Most importantly, don't overcook the shrimp! Shrimp cooks very quickly, I'm talking about 2-3 minutes, so keep an eye on it. Once the shrimp is in the shape of a C and is pink, remove it from the heat so that it doesn't overcook and become rubbery.

Variations

Swap out the protein - chicken, scallops, or salmon also pair well with this dish. This will increase the cook time, however, it'll be super delicious either way.

Gluten free / low-carb option - use zucchini noodles or spaghetti squash instead of pasta.

Garnish with some cherry tomatoes instead of sun-dried tomatoes for a more caprese pasta kind of feel!

Storing and Reheating

Store in the refrigerator in an airtight container for up to 4 days. Shrimp pasta can be frozen for about 2-3 months. However, for the best quality, it's advisable to consume it within the first month. When you're ready to enjoy the stored shrimp pasta, thaw in the refrigerator overnight.

Reheat the pasta in a pan on the stovetop over medium heat, stirring frequently to ensure even heating. You can add a splash of broth or water to prevent the pasta from drying out. Alternatively, you can reheat it in the microwave, using short intervals and stirring in between to avoid uneven heating.

Nutrition