Lemon Pesto Pasta with Shrimp

Lemon Pesto Pasta with Shrimp


  • 400g (14 oz) pasta (linguine, spaghetti, or fusilli)
  • 300g (10 oz) fresh shrimp, peeled and deveined
  • 2 lemons (juice and zest)
  • 50g (1.75 oz) pine nuts
  • 50g (1.75 oz) grated Parmesan cheese
  • 100ml (3.4 fl oz) extra virgin olive oil
  • 1 garlic clove
  • A bunch of fresh basil
  • Salt and pepper to taste
  • Cherry tomatoes (optional)


  1. Prepare the lemon pesto:

    • Grate the lemon zest and squeeze the juice.
    • In a blender, add the pine nuts, lemon zest, lemon juice, basil, Parmesan cheese, and extra virgin olive oil.
    • Blend until you get a smooth, creamy mixture. If needed, add a bit of pasta cooking water to make the pesto creamier.
    • Season with salt and pepper to taste.
  2. Cook the shrimp:

    • In a pan, heat a drizzle of olive oil and brown the garlic clove.
    • Add the shrimp and cook for 2-3 minutes until they turn pink. Remove the garlic and turn off the heat.
  3. Cook the pasta:

    • Bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
    • Drain the pasta, reserving a bit of the cooking water.
  4. Combine everything:

    • Add the drained pasta to the pan with the shrimp.
    • Add the lemon pesto and mix well, adding some of the cooking water if needed to blend everything together.
    • If you like, add some halved cherry tomatoes for a touch of color and freshness.
  5. Serve:

    • Plate the pasta, garnish with a few fresh basil leaves, and a sprinkle of grated Parmesan cheese.
    • Serve immediately and enjoy!

This recipe is perfect for a summer lunch, thanks to its fresh and light flavors.

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