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Spring is finally here, and I couldn’t be happier. It feels like it took ages to get here, where the robins and redwing blackbirds are out in full force, tiny buds are appearing on the sleepy magnolia trees, and the air is smelling like fresh earth and sweet rain. We had a doozy of a winter, so I know I am not alone in welcoming Spring! With the new weather comes new recipes and new flavour palettes, and this 30-minute pasta is about to become a spring fave! It’s easy to make, with just a handful of ingredients, and like all my recipes, easily customizable to fit your personal preferences.
I made this pasta on a whim, and when I shared it with you all on Instagram, there was a 94% yes please to me sharing the recipe! Out of the 6% that didn’t want this recipe, a few people mentioned it was because they cannot eat shrimp or hate peas, and to this I say, keep reading because I’ve shared a couple of easy substitutions for a few key ingredients that should help you out!
Making this pesto pasta is quick, easy and downright perfect for a weeknight dinner. The steps are simple, and with endless options for customization, this is a recipe you will come back to over and over again!
Bring a pot of salted water to a boil and cook your pasta until al dente. You’re looking for tender pasta with a slight bite. Drain, but do not rinse—this helps the sauce cling beautifully.
Pat the shrimp dry and season with salt, pepper, and a drizzle of olive oil. Heat your pan over medium-high heat and add olive oil and chili flakes. Place the shrimp into the hot pan and let them sear undisturbed. You’ll see the edges start to turn pink and slightly golden.
Flip the shrimp and cook for about a minute before adding the white wine. You’ll hear it sizzle as it hits the pan. Let the shrimp cook gently in the wine for a couple of minutes until fully opaque, then remove and set aside.
In the same pan, add more olive oil, followed by the shallots and garlic. As they cook, you’ll smell that rich, savoury aroma develop. Stir until the shallots soften and the garlic becomes fragrant.
Add the peas and cook until they are tender and vibrant green. Stir in the pesto, allowing it to coat the peas evenly. This is where the dish starts to come alive with colour and aroma.
Pour in the cream and stir to combine, and let the sauce simmer gently. As it simmers, you’ll see it start to thicken slightly. Add the lemon juice and taste for balance.
Add the drained pasta directly into the pan, tossing gently so every piece is coated in the sauce. Return the shrimp to the pan and fold everything together.
Grate Parmigiano generously over the pasta and measure with your heart! Season with salt and pepper, then finish with fresh dill. Serve immediately while everything is warm and silky.
Store any leftover shrimp pesto pasta in an airtight container in the fridge for up to two days. When you’re ready to enjoy this meal again, add a splash of cream or water to loosen the sauce, as it warms up over low heat on the stove. You want to make sure you heat slowly so you prevent the shrimp from overcooking.
It’s quick enough for a weeknight but elegant enough to serve to guests. The combination of shrimp, pesto, and cream creates a dish that feels indulgent while still being fresh, balanced and nutritious. One of the things I love the most about this recipe is that you can switch it up so easily with the swap of a few ingredients. Use what you have on hand, and you’ll still have a pesto pasta recipe that is a winner! Whether you swap the shrimp for chicken or the peas for seasonal vegetables, this meal will always satisfy.
Can I use store-bought pesto? Of course, if you don’t make my homemade dill pesto, this recipe can still be enjoyed with a store bought basil pesto.
What can I use instead of shrimp? Chicken is a great alternative and pairs beautifully with the pesto and cream sauce.
Can I make this dairy-free? Yes, you can substitute the cream with a dairy-free alternative and omit the cheese or use a plant-based option.
If you made this recipe, I would love to hear from you below in the comments! Let me know how you liked it, and don’t forget to try one of these recipes next:
Burrata Turkey Bolognese Pasta
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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