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Pesto Shrimp Pasta


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40 m servings 279 cals
Original recipe yields 6 servings

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  1. 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.
  2. Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
  3. 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

Per Serving: 279 calories; 9.4 g fat; 32.3 g carbohydrates; 15.3 g protein; 86 mg cholesterol; 296 mg sodium. Full nutrition

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Read all reviews 12
  1. 12 Ratings

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Most helpful critical review

Tried just the pasta and sauce portion of this recipe, but unfortunately we found it too overpowering in all areas (basil, lemon and oil).

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Wow! With two changed, this dish was awesome. I added a handfull of pinenuts and 1/cup parmasan cheese to the pesto.

This was so delicious and easy! I used prepared pesto sauce and a pound of shrimp. I will definitely be making this again!

super good! I added mushrooms and tomato just prior to adding pesto. I used 3 tbsp of store bought pesto. yumm

I was pleasantly surprised at this dish. I honestly expected traditional “pesto”, but using lemon juice threw a nice spin on the dish and made it very light and fresh. I would definitely make th...

Add a little more salt and pepper and it's great:)

It's a keeper. Husband loved it. I used refrigerated store-bought basil pesto and it was a quick prep. The pasta took longer to cook that the rest of it.

Loved this. I subbed asparagus and used jar pesto. DELICIOUS! Will make this again.

This was delicious! I made it exactly like the recipe called for but added fresh tomatoes and mushrooms with the snap peas. I did think that I should have doubled the sauce with adding extra veg...