Summery Shrimp with Pesto


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.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
3 servings


  • ½ (12 ounce) package angel hair pasta

  • 1 cup firmly packed fresh basil leaves, chopped

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice, or more to taste

  • 1 teaspoon minced garlic, or more to taste

  • ¼ teaspoon salt, or more to taste

  • teaspoon ground black pepper, or more to taste

  • 2 tablespoons water, divided, or as needed

  • 2 tablespoons butter

  • ¾ pound large shrimp, peeled and deveined

  • 6 scallions, thinly sliced, green and white parts separated

  • 1 large clove garlic, minced

  • 2 small zucchini, sliced 1/2-inch thick, or more to taste


  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
19g Fat
37g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 424
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 32%
Cholesterol 193mg 64%
Sodium 574mg 25%
Total Carbohydrate 37g 14%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 27g
Vitamin C 27mg 133%
Calcium 101mg 8%
Iron 5mg 30%
Potassium 620mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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