Shrimp and Artichoke Pasta with Pesto Recipe

If you’re looking for a quick, flavorful dinner that feels a little special without a lot of fuss, this Shrimp and Artichoke Pasta with Pesto Recipe is exactly what you need. It’s one of those meals I turn to when I want something comforting yet fresh, with a gorgeous mix of textures and flavors — tender shrimp, tangy artichokes, vibrant pesto, and sweet peas all tossed together with perfectly cooked pasta. Trust me, once you try it, you’ll want to make it again and again.

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Ingredients You’ll Need

These ingredients work harmoniously to create a delicious, well-balanced dish. Using frozen artichoke hearts and peas is a fantastic shortcut that doesn’t compromise taste, plus fresh herbs make it feel bright and homemade.

• Pasta: I usually choose linguine or fettuccine for the sauce to cling to, but spaghetti is a great option too.
• Basil Pesto: Prepared pesto is a huge time saver; you can swap in spinach, arugula, or kale pesto for a twist.
• Extra Virgin Olive Oil: Enhances flavor and helps gently cook the shrimp without overpowering them.
• Garlic: Fresh garlic is essential here — it adds that perfect zing and aroma.
• Raw Shrimp: I prefer fresh but frozen peeled and deveined shrimp works just as well and is super convenient.
• Frozen Peas: Adds a pop of sweetness and color — simple and nutritious!
• Frozen Artichoke Heart Quarters: Thawed and cut lengthwise, these bring a lovely tang and texture.
• Green Onions: Use both the white and green parts — they add freshness and mild onion flavor.
• Fresh Parsley: Gives the dish a bright, herbal note that ties everything together.
• Kosher Salt and Black Pepper: Adjust to your taste — these seasonings are the finishing touch.

Variations

I love how customizable this Shrimp and Artichoke Pasta with Pesto Recipe is. Over time, I’ve played around with different veggies and herbs, and encourage you to make it your own — cooking should always feel fun and personal!

• Vegetarian Version: Swap shrimp for sautéed mushrooms or roasted chickpeas for an earthy, protein-rich option.
• Greens Swap: Use arugula or baby spinach in your pesto instead of basil for a peppery or milder flavor.
• Gluten-Free: Use your favorite gluten-free pasta to keep it friendly for all diets.
• Extra Heat: Add a pinch of red pepper flakes when cooking garlic and shrimp for a little spicy kick.

How to Make Shrimp and Artichoke Pasta with Pesto Recipe

Step 1: Cook Your Pasta Perfectly

Start by bringing a large pot of salted water to a vigorous boil. I usually do about 4 quarts of water with 2 tablespoons of salt — trust me, it seasons the pasta properly. Add your pasta and cook uncovered until al dente, which means it’s cooked but still has a slight firmness when you bite into it. Check your pasta package for exact timing, about 10 minutes for linguine is typical. Before draining, scoop out a cup of the pasta water and set it aside — this starchy water is pure magic for loosening the sauce later.

Step 2: Sauté the Shrimp and Garlic

Heat the olive oil in a large skillet over medium-high heat. Toss in the minced garlic and shrimp, stirring them together for about a minute until the shrimp start to turn pink but aren’t fully cooked yet. Then reduce the heat to medium, cover the pan, and cook for an additional minute — this keeps the shrimp juicy and tender, which I learned the hard way by overcooking shrimp in earlier attempts (don’t do that!).

Step 3: Add the Veggies and Herbs

Once the shrimp are nearly done, add the green onions and fresh parsley to the skillet. Lower heat to low to keep everything warm without overcooking. This step adds freshness and a little crunch, which your family will love.

Step 4: Toss with Pasta and Pesto

Return your drained pasta to the pot or use the pan if large enough, add the reserved pasta cooking water (start with about 1/3 cup), and the basil pesto. Toss everything gently to coat the pasta well, adding more reserved pasta water little by little if it feels dry. Season with salt and freshly ground black pepper to taste, and toss again. The key here is to get the sauce to cling nicely without it being watery — the pasta water helps achieve that silky texture.

Step 5: Serve Warm and Enjoy

Serve your Shrimp and Artichoke Pasta with Pesto hot — it’s best enjoyed fresh. I always get excited when that first bite combines all the bright, savory flavors together. Don’t be surprised if your family goes crazy for it too!

How to Serve Shrimp and Artichoke Pasta with Pesto Recipe

Garnishes

I usually sprinkle a bit of extra fresh parsley and a few torn basil leaves on top just before serving — it brightens up the plate and adds a fresh herbal aroma. A light dusting of freshly grated Parmesan cheese also makes it feel a little indulgent without overpowering the delicate flavors.

Side Dishes

Since the pasta is quite hearty, I like pairing it with a crisp green salad dressed with lemon vinaigrette or some roasted asparagus. A crusty loaf of garlic bread also works wonderfully to scoop up any leftover pesto sauce.

Creative Ways to Present

For dinner guests, I like plating the pasta in individual shallow bowls with a swirl of extra pesto around the edge, a few whole artichoke hearts for visual flair, and a light drizzle of good olive oil. Adding edible flowers or microgreens can make it feel really special for celebrations without adding extra work.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge — it keeps well for up to 2 days. The key is storing the pasta and shrimp with just a little sauce so it doesn’t get soggy. Before refrigerating, I recommend cooling it quickly to keep shrimp fresh and flavorful.

Freezing

I don’t usually freeze this recipe because the shrimp and pesto sauce can lose their texture and flavor after thawing. But if you need to freeze it, I recommend freezing just the cooked pasta and pesto separately from the shrimp and veggies for best results.

Reheating

To reheat, gently warm your portion in a skillet over medium-low heat, adding a splash of water or broth to refresh the sauce. This method helps keep the shrimp tender and stops the pasta from sticking or drying out.

FAQs

Final Thoughts

This Shrimp and Artichoke Pasta with Pesto Recipe has become a go-to in my kitchen because it’s quick, delicious, and elegant enough for company yet simple enough for weeknight meals. I love how the bright flavors come together with very little effort, making dinner feel like a treat rather than a chore. I can’t wait for you to try it — I’m sure it’ll become a favorite in your home just like it is in mine.

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