Lemon Herb Shrimp Pasta with Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light Italian dish with succulent shrimp, fresh basil pesto, and a splash of lemon to brighten the flavors. This italian-inspired pasta ready in about 25 minutes blends Penne pasta, Shrimp, Basil pesto into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.0 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Lemon Herb Shrimp Pasta with Pesto take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Lemon Herb Shrimp Pasta with Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Lemon Herb Shrimp Pasta with Pesto?

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 Lemon Herb Shrimp Pasta with Pesto 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 Lemon Herb Shrimp Pasta with Pesto?

Italian pasta 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.

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