Creamy Pesto Pasta with Shrimps

A jar of pesto sauce is something that I always have in my pantry. It helped so many of my busy days where I can simply mix spaghetti or penne pasta with pesto! This recipe here is a delicious alternative to pesto pasta! Or, if you have a little pesto left in the jar and you don’t want to waste it, this is also a great option!

Pasta (I usually use spaghetti no. 5)4 Servings
Shrimps10oz / 300g
Butter2 Tablespoons / 25g
Pesto2 Tablespoons
[A] Heavy Cream1 Cup / 250ml
[A] Chicken Broth½ Cup / 100ml
[B] Lemon Juice1 Tablespoon
[B] Garlic Powder1 Teaspoon
[B] Salt⅓ Teaspoon
Shredded Cheese (Mozzarella / Parmesan)¼ Cup / 50g


  1. Boil pasta in a large pot of boiling salted water. (When pasta is cooked, do not fully drain the pasta. Save some of the pasta water for possible later usage.)
  2. Remove heads and shells of shrimps.
  3. Heat butter in a pan and cook the shrimps under medium heat until golden brown, then set aside.
  4. Pour pesto in the same pan and briefly cook for 30 seconds under medium-low heat.
  5. Add [A] ingredients to the pan.
  6. When the sauce boils, add [B] ingredients to the pan, turn to low heat and cook until the sauce slightly thickens.
  7. Add the cooked pasta, shrimps and shredded cheese to the pan and mix well. (If the pasta is too dry, add some pasta water).
  8. Sprinkle some coarse black pepper and serve immediately.
  9. DŌZO!

Recipe adapted from [DariusCooks]

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