Classic Pesto Shrimp Spaghetti
This classic pesto shrimp spaghetti recipe combines succulent shrimp, al dente spaghetti, and a vibrant basil pesto, finished with the bright zest of Meyer lemon and a hint of smoked sea salt.
Equipment
- Large Pot
- Large Skillet
- Tongs
Ingredients
Pasta
- 12 oz (340 g) Spaghetti (or gluten-free pasta)
Shrimp
- 1 lb (450 g) Large raw shrimp, peeled & deveined
Pesto Sauce
- ½ cup (120 ml) Fresh basil pesto (store-bought or homemade)
Other Ingredients
- 2 Tbsp Toasted hazelnut crumbs (or toasted pine nuts/almonds)
- 1 tsp Zest of one Meyer lemon (or regular lemon zest)
- ¼ tsp Smoked sea salt (or sea salt + pinch of smoked paprika)
- ¼ cup (20 g) Grated Pecorino Romano (or Parmesan/Asiago)
- ¼ tsp Crushed red pepper flakes (optional)
- 2 Tbsp Olive oil (extra-virgin)
- 2 cloves Fresh garlic, minced
- Freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
Cooking Pasta
- Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Preparing Shrimp
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Combining Ingredients
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Stir in the basil pesto, lemon zest, smoked sea salt, and crushed red pepper flakes (if using).
Finishing the Dish
- Add the drained spaghetti to the skillet with the shrimp and pesto. Toss well, adding reserved pasta water as needed to create a light sauce. Stir in grated Pecorino Romano and black pepper to taste.
Serving
- Garnish with fresh basil leaves and toasted hazelnut crumbs. Serve immediately.
Notes
For extra flavor, lightly toast the hazelnut crumbs in a dry pan before adding to the dish. Adjust crushed red pepper flakes to your preferred spice level.