Lemon Herb Shrimp Pasta with Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light Italian dish with succulent shrimp, fresh basil pesto, and a splash of lemon to brighten the flavors. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs Penne pasta, Shrimp, Basil pesto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 300g Penne pasta and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite). Drain, reserving 1/2 cup pasta water. Tip: Use the reserved water later to help the sauce cling to the pasta.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add 200g shrimp (peeled and deveined), season with salt and pepper, and cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque. Tip: Avoid overcrowding the pan—cook in batches if needed to ensure even browning.
  3. Step 3: Reduce heat to low. Stir in 100g basil pesto until fully incorporated, then add the juice of 1 lemon (about 2 tbsp). Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon. Tip: If the sauce is too thin, add a splash of reserved pasta water to adjust consistency.
  4. Step 4: Add the cooked pasta to the skillet and toss vigorously for 2-3 minutes, ensuring each strand is coated in the pesto-lemon sauce. If the pasta seems dry, drizzle in 1-2 tbsp reserved pasta water. Taste and adjust seasoning with salt, pepper, or additional lemon juice as needed. Serve immediately, garnished with lemon wedges.

Related recipes