Description
This Shrimp Pesto Penne recipe is a quick and flavorful pasta dish that combines tender shrimp, crisp sugar snap peas, and vibrant pesto sauce. Ready in just 30 minutes, it’s perfect for a weeknight dinner that feels special and satisfying.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Shrimp and Vegetables
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined (21 to 25 count)
- 1 (8 ounce) package sugar snap peas, cut into ½-inch pieces
Sauce and Flavorings
- 1 (8 ounce) container refrigerated prepared pesto
- 1 lemon, zested and juiced
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Before draining, reserve ½ cup of pasta water to help adjust the sauce consistency later.
- Cook Shrimp and Snap Peas: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp and cook for 2 minutes without stirring, allowing them to sear. Then add the sugar snap peas and stir together until the shrimp are nearly opaque and the peas are slightly tender but still crisp.
- Combine and Finish: Reduce the heat to medium-low, then stir in the prepared pesto sauce along with the cooked penne pasta until everything is well combined. Add lemon zest and freshly squeezed lemon juice for brightness. Toss everything again, adding the reserved pasta water a little at a time as needed to reach a creamy, saucy consistency. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water before draining to adjust sauce texture smoothly.
- Ensure shrimp are not overcooked to maintain their tender texture.
- Fresh lemon zest and juice brighten the dish, but can be adjusted to taste.
- Use refrigerated prepared pesto for convenience, or make homemade for enhanced flavor.
- This recipe serves 6 and can be doubled or halved as needed.
