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shrimp pesto spaghetti on a white plate up close.
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5 from 1 vote

Pesto Shrimp Spaghetti

Nothing better than coating some pasta and shrimp in homemade pesto. 
Prep Time5 mins
Cook Time15 mins
Course: Entree
Cuisine: Italian, Italian American
Servings: 4 people
Calories: 767kcal


  • 1/2 lb shrimp
  • 1 tbsp heavy cream
  • 1 small onion
  • 1 small tomato diced
  • 1/2 tsp chili powder
  • 1/2 lb spaghetti
  • salt and pepper to taste


  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • 1/2 tbsp lemon juice
  • 2/3 cup olive oil
  • 1/4 cup pine nuts
  • 1/2 cup parmesan cheese
  • salt and pepper to taste


  • Cook the pine nuts in a small skillet over medium-high heat for about 1 minute.
  • To make the pesto, place the basil, pine nuts, garlic, lemon juice, and parmesan cheese in a food processor and blend.
  • While the mixture blends, drizzle the olive oil through the feed tube.
  • Place the pesto in a bowl, season with salt and pepper and set aside.
  • Heat some oil and butter in a large skillet over medium heat and cook until the butter melts completely.
  • Place the onions in the skillet and cook for 3 minutes or until translucent.
  • Add the shrimp to the skillet, season with salt, pepper, and chili powder.
  • Cook the shrimp for about 2 minutes on each side then add the pesto to the skillet.
  • Cook the pesto along with the shrimp for about 1 minute.
  • Once the pesto is nice and hot, add the heavy cream.
  • Add the tomatoes and cook for 15 seconds.
  • Stir in the spaghetti and mix until the spaghetti is well coated with the pesto.
  • Serve with extra parmesan cheese and enjoy!





Calories: 767kcal | Carbohydrates: 45g | Protein: 36g | Fat: 48g | Saturated Fat: 8g | Cholesterol: 299mg | Sodium: 1093mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 8mg | Calcium: 348mg | Iron: 4.4mg