Creamy Pesto Shrimp Pasta (No Heavy Cream Needed!)

If you’ve been craving a rich, restaurant-worthy pasta dish but want to keep it a little lighter and fresher, this Creamy Pesto Shrimp Pasta is your new secret weapon. It delivers all the lusciousness of a creamy sauce without relying on heavy cream — instead, it uses a clever combination of pesto, starchy pasta water, and a touch of Parmesan to create a silky, flavor-packed coating.

This recipe brings the punchy brightness of basil pesto and the briny sweetness of perfectly cooked shrimp together in a fast, one-pan weeknight miracle. Plus, it’s endlessly adaptable: swap in your favorite pasta shape, toss in a handful of greens, or add a squeeze of lemon for an extra pop.

Ingredients:

• 8 ounces pasta (linguine, spaghetti, or short pasta like penne)

• 1 tablespoon olive oil

• 1 pound large shrimp, peeled and deveined

• Salt and freshly ground black pepper

• 3 cloves garlic, minced

• ½ cup basil pesto (store-bought or homemade)

• ½ cup reserved pasta water (more as needed)

• ¼ cup grated Parmesan cheese (plus extra for serving)

• Zest of 1 lemon (optional, but highly recommended)

• Fresh basil, for garnish

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

2. Sauté the Shrimp: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet in a single layer. Cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp and set aside.

3. Build the Sauce: Lower the heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Stir in the pesto and reserved pasta water, stirring quickly to create a smooth sauce.

4. Combine: Add drained pasta to the skillet and toss to coat in the sauce. Add Parmesan cheese and toss again until glossy and creamy. If needed, add more pasta water a tablespoon at a time to loosen the sauce.

5. Finish: Return shrimp to the skillet and toss everything together just until heated through. Stir in lemon zest if using.

6. Serve: Plate immediately, topped with extra Parmesan and fresh basil.

Recipe Tips:

• Pasta water magic: The starches in pasta water naturally thicken the sauce without the need for cream.

• Don’t overcook the shrimp: They cook fast! Overcooked shrimp get rubbery.

• Brighten it up: Lemon zest adds a sunny note that makes the dish pop.

Why You'll Love It: This pesto shrimp pasta is luscious without being heavy, herby without being grassy, and luxurious enough to serve for guests but easy enough for Tuesday night. It's the perfect intersection of comfort food and fresh, everyday elegance.