Half-Shell Pesto Shrimp with Toasted Pine Nuts
Plump shrimp served in half-shells with a vibrant basil-pine nut pesto, featuring equal parts fresh herbs and nuts for perfect balance. This mediterranean-inspired seafood ready in about 30 minutes pairs shrimp, fresh basil, pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large (16-20 count) shrimp
- 1 cup packed fresh basil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 juice lemon
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and devein shrimp, leaving tails on. Pat dry with paper towels. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
- Step 2: In a food processor, combine 1 cup packed basil, 1/4 cup pine nuts, 2 minced garlic cloves, 1/2 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp red pepper flakes. Pulse until finely chopped, then slowly drizzle in 3 tbsp olive oil while processing until smooth.
- Step 3: Return shrimp to skillet with 1/2 cup of the pesto mixture, tossing gently to coat. Cook for 1 minute until heated through and fragrant.
- Step 4: Serve immediately with remaining pesto drizzled over top and extra toasted pine nuts sprinkled on each portion.
Frequently asked questions
How long does Half-Shell Pesto Shrimp with Toasted Pine Nuts take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Shell Pesto Shrimp with Toasted Pine Nuts?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Half-Shell Pesto Shrimp with Toasted Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Shell Pesto Shrimp with Toasted Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Shell Pesto Shrimp with Toasted Pine Nuts?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
