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Summery Shrimp with Pesto

Rated as 4 out of 5 Stars

"This is "preppy" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency."
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35 m servings 424
Original recipe yields 3 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
  2. Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
  3. Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
  4. Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
  5. Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
  6. Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.


  • Cook's Note:
  • Use extra-large or jumbo shrimp if preferred.

Nutrition Facts

Per Serving: 424 calories; 19.4 37.2 26.6 193 574 Full nutrition

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This turned out good and was easy to make. I ended up adding parm to the pesto and I still thought it could use something else so I might add crushed chili flakes next time. Overall good recipe...