Best 7 Shrimp Peas And Pesto Pasta Recipes

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Indulge in a vibrant culinary journey with our delectable shrimp, peas, and pesto pasta recipes. Embark on a flavorful adventure as you explore a medley of tantalizing dishes, each bursting with distinct flavors and textures. From the classic combination of shrimp, peas, and pesto to creative variations infused with sun-dried tomatoes, roasted red peppers, and asparagus, our recipes cater to diverse palates and preferences. Whether you're a seasoned chef or a novice cook, these culinary creations will guide you effortlessly through the process, ensuring a delightful and satisfying meal experience.

Here are our top 7 tried and tested recipes!

PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

This is a great dish for company!

Provided by averynmartin

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package spaghetti
1 cup fresh basil leaves
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, or to taste
½ teaspoon salt
2 teaspoons olive oil
1 (8 ounce) package sugar snap peas
¾ pound peeled and deveined shrimp
⅛ teaspoon crushed red pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  • Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
  • Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g

SHRIMP, PEAS AND PESTO PASTA



Shrimp, Peas and Pesto Pasta image

Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1 package (9 oz) refrigerated linguine
1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1 container (7 oz) refrigerated basil pesto
2 cups frozen sweet peas (from 12-oz bag), thawed
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
  • Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.

Nutrition Facts : Calories 600, Carbohydrate 46 g, Cholesterol 175 mg, Fat 5, Fiber 5 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

PESTO PASTA WITH SHRIMP



Pesto Pasta with Shrimp image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS



Pasta alla Pamela with Shrimp and Peas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly cracked black pepper
1 pound medium shrimp (U41-50), shelled and deveined
1/4 teaspoon baking soda
1 pound spaghetti
1/4 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
1 cup frozen peas, defrosted
1/3 cup grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • Bring a big pot of water to a boil. Salt liberally.
  • In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
  • Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
  • Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
  • Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

LEMONY SHRIMP & SNOW PEA PASTA



Lemony Shrimp & Snow Pea Pasta image

This pretty pasta is a family favorite -the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1-3/4 cups uncooked gemelli or spiral pasta
2 tablespoons olive oil, divided
2 cups fresh snow peas
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 cup grape tomatoes, halved
DRESSING:
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
Additional grated lemon zest and chopped fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.

Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 390mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

SHRIMP AND PENNE WITH SPRING HERB PESTO



Shrimp and Penne with Spring Herb Pesto image

Using a premade pesto sauce makes creating this flavorful spring pasta a snap.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
3/4 pound penne rigate
1 pound medium shrimp, peeled and deveined
1/2 pound snap peas (3 cups)
1/2 cup Spring Herb Pesto
4 ounces ricotta (1/2 cup)
Extra-virgin olive oil and grated Parmesan, for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. In last 3 minutes of cooking, add shrimp and snap peas and cook until shrimp are opaque throughout and peas are bright green. Reserve 1/2 cup pasta water; drain pasta mixture and return to pot. Add pesto and toss to coat, adding enough pasta water to create a thin sauce that coats pasta. Top with ricotta. If desired, drizzle with oil and sprinkle with Parmesan.

Nutrition Facts : Calories 691 g, Fat 25 g, Fiber 5 g, Protein 41 g, SaturatedFat 5 g

SHRIMP PICCATA SPAGHETTI



Shrimp Piccata Spaghetti image

The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood pasta. Plump, meaty shrimp pair perfectly with the pantry-staple sauce, which is simple yet fresh and bright. The chopped shrimp are gently cooked over low heat in a shallot and garlic-infused olive oil to keep them tender. Peas are an easy way to add a vegetable with pops of sweetness. (Thawed frozen corn would also work well.) The dish is finished with fresh parsley, but other herbs like basil, chives or dill would yield equally delicious results.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 pound spaghetti
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 medium shallot, finely chopped (1/2 cup)
3 garlic cloves, minced
1 pound cleaned medium shrimp, chopped into 1/2-inch pieces
1 cup thawed frozen peas
2 tablespoons capers, plus 2 tablespoons caper brine
3 tablespoons lemon juice
2 tablespoons chopped parsley, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
  • While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
  • Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
  • Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
  • Divide pasta in bowls and garnish with more parsley.

Tips:

  • Use fresh and high-quality ingredients: The fresher the ingredients, the more flavorful the dish will be. Look for plump and juicy shrimp, bright green peas, and fragrant basil.
  • Cook the shrimp properly: Shrimp cooks very quickly, so it's important to not overcook it. Cook the shrimp for just a few minutes, until it turns pink and opaque.
  • Make your own pesto sauce: Pesto is a versatile sauce that can be used in many different dishes. It's easy to make at home and only takes a few minutes. Plus, you can customize it to your own taste by adding different herbs or nuts.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavors. For example, you could add sun-dried tomatoes, roasted red peppers, or artichoke hearts to the pasta.

Conclusion:

This pasta dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of shrimp, peas, and pesto is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta recipe, give this one a try. You won't be disappointed!

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