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Pesto Shrimp Scampi recipe

Pesto Shrimp Scampi

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Created by Mariam E.
You will instantly fall in love with this Pesto Shrimp Scampi recipe complete with pasta.  A light and delicious meal that everyone in the family will enjoy.  Serve with your favorite steamed vegetables or a nice large salad for a complete meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine Italian
Servings 4


  • 1 1/2 cup basil leaves
  • 4 cloves garlic chopped
  • 1/3 cup pinenuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup + 1 Tbsp olive oil
  • Pinch of red pepper flakes
  • 1 lb raw shrimp peeled and deveined 1/2 cup chicken broth
  • Juice of 1 lemon
  • 2 tsp chopped parsley
  • 1 package linguine
  • Salt and pepper


  • Make linguine according to the instructions on the package. When cooked, drain and add back to the pot, cover and set aside.
  • In a food processor, combine basil, garlic, pinenuts, and parmesan cheese. Puree until combined. As the food processor continues to run, slowly drizzle in 1/2 cup olive oil. Season with salt and pepper to taste.
  • In a medium skillet over medium heat, warm 1 Tbsp olive oil. Add shrimp with a pinch of red pepper flakes. Cook until golden.
  • Add broth and lemon juice. Simmer for a couple of minutes until the shrimp is cooked through. Remove from heat and stir in parsley. Keep warm over low heat.
  • Stir in pesto into the pasta and toss to coat. Add in shrimp and toss everything together. Serve immediately.


  • Try using a fresh pasta instead of a dried box of pasta for this recipe for even more authentic flavor and better texture.
  • In a pinch you can use jarred pesto.
  • Using small shrimp means you'll get nice bite sized shrimp without a lot of cutting!
  • I like to top this with a bit of ground black pepper and a sprinkle of fresh parsley or extra parmesan cheese.
  • Use enough cold, fresh water that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely.
  • As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot. Stir occasionally during the cooking process.
  • Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and “dry off”. As it cools, the starches will firm up and the pasta will stick together.


Serving: 4g | Calories: 535kcal | Carbohydrates: 19.5g | Protein: 35.4g | Fat: 35.9g | Saturated Fat: 7.7g | Cholesterol: 260mg | Sodium: 539mg | Fiber: 2.5g | Sugar: 1.1g
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