Summer Garden Pasta with Shrimp and Pesto

This easy shrimp garden pasta is perfect for summer time. Tender shrimp, sugar snap peas, cherry tomatoes and feta cheese are tossed with whole wheat pasta in a light pesto sauce.

It is easy to put together, delicious and filling, and simply finger licking good. Use homemade pesto or a good store bought jar when you are in a hurry.

The Best Summer Garden Pasta with Shrimp (Light Pesto Sauce)

The first time I had shrimp was on a family trip to the Oregon coast. We were staying in a little town called Bandon, which is one of the cutest and most lovely coastal towns! I was middle school age, and we were at a little hole in the wall restaurant eating lunch. My mom got the shrimp cocktail and, since I had never tried it before, she let me have a bite.

I’d like to say it was love at first bite, but my undeveloped taste buds did not enjoy this new taste or texture called shrimp. Thankfully, several years later I gave it another try and absolutely loved it! Have you guys ever tried something as a kid and didn’t like it, only to love it as an adult?

These days my husband and I can eat shrimp like it’s going out of style! We love it plain, in tacos like our mango chicken tacos, or even in pasta. What ways do you guys like to eat shrimp?

This recipe for shrimp pasta is delicious and filling! For this dish, you can go the homemade pesto route, but if you are in a hurry and don’t have fresh pesto, you can use store bought.

Why You’ll Love This Shrimp Pesto Pasta

• Light and fresh. A little pesto and starchy pasta water make a silky sauce without cream.
• Garden vegetables. Sweet snap peas and juicy cherry tomatoes in every bite.
• Quick cooking shrimp. The shrimp only needs about 2 minutes per side.
• Homemade or store bought pesto. Use whichever you have on hand.

Ingredients You’ll Need

Here is what goes into this garden shrimp pasta and why. Exact amounts are in the recipe card below.

• Whole wheat pasta: Farfalle (bow tie pasta) is a great choice, since the little folds catch the pesto and peas. Whole wheat pasta has a nutty flavor and holds up well to the vegetables. Any short pasta works.
• Shrimp: Use uncooked shrimp that are already peeled and deveined to save time. Medium or large shrimp stay juicy and are easy to toss with the pasta. If they are frozen, thaw them in the fridge or under cold running water and pat them dry so they sear instead of steam.
• Olive oil: For cooking the shrimp and vegetables. Regular olive oil is fine here, since the pesto brings plenty of fresh olive oil flavor at the end.
• Garlic: Minced fresh garlic adds savory flavor. Add it with the vegetables so it doesn’t burn.
• Sugar snap peas: Cut into half inch pieces. They add sweetness, crunch and fresh green color.
• Cherry tomatoes: Halved, they soften in the skillet and release their juices into the sauce.
• Feta cheese: Cubed and added at the end for salty, creamy bites. Add it off the heat so it holds its shape.
• Pesto sauce: Homemade or store bought both work. Making a big batch of homemade pesto and freezing it in an ice cube tray is super handy, since you can grab a cube whenever you need it.
• Pasta water: Scoop out about 1 cup before draining. The starchy water is a nice complement to the texture of the sauce and helps the pesto cling to every piece.
• Salt and pepper: About 1/4 teaspoon of each for the shrimp, plus more to taste for the vegetables.

How to Make Shrimp Garden Pasta

1. Cook the pasta. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Before draining, scoop out about 1 cup of the pasta water. Drain the pasta and set it aside.
2. Season the shrimp. Pat the shrimp dry, then sprinkle about 1/4 teaspoon each of salt and pepper over them and set them aside. Dry shrimp brown better and the seasoning sticks.
3. Cook the shrimp. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes on each side, until they turn pink and opaque and curl into a loose C shape. Remove them to a plate.
4. Cook the vegetables. Add the garlic, peas and tomatoes to the same skillet. Cook for 5 minutes, until the peas are bright green and the tomatoes start to soften and burst. Season with salt and pepper to taste.
5. Bring it together. Add the cooked pasta and shrimp to the skillet with the vegetables. Add 1/3 cup of the reserved pasta water and the pesto, then stir until everything looks glossy and coated. If it seems a bit dry, add more pasta water.
6. Finish and serve. Add the feta cheese, toss gently and serve right away while the pasta is warm and the sauce is still silky. The feta will soften slightly without melting away.

Ways to Customize This Pasta

• Change the protein: Swap the shrimp for sliced cooked chicken, or leave it out for a meatless garden pasta.
• Add more greens: Toss in baby spinach or sliced zucchini with the peas.
• Swap the cheese: Use fresh mozzarella pearls or grated parmesan instead of feta.
• Try another shape: Penne, rotini or shells all hold the pesto well. Regular pasta works too if you prefer it to whole wheat.

Shrimp Garden Pasta FAQs

• Can I use store bought pesto? Yes. If you are in a hurry and don’t have fresh pesto, store bought works great. Look for one in the refrigerated section for the freshest basil flavor.
• How do I know when the shrimp is done? It turns pink and opaque all the way through and reaches 145°F. Overcooked shrimp gets rubbery, so pull it as soon as it is done.
• Can I use frozen shrimp? Yes. Thaw it in the fridge or under cold running water and pat it dry before cooking.
• Why save the pasta water? It is starchy, so it helps the pesto turn into a silky sauce that coats the pasta.
• Can I freeze pesto? Yes. Freeze it in an ice cube tray, then keep the cubes in a bag in the freezer.
• How do I store leftovers? Refrigerate leftovers in an airtight container within 2 hours and enjoy them within 3 to 4 days.
• What kind of pasta should I use? Whole wheat farfalle is used here, but any short pasta that catches the sauce works.
• Can I serve it cold? Yes. Leftovers make a nice pasta salad straight from the fridge.

Shrimp Pesto Pasta with Garden Vegetables

Camila and Lisa

Shrimp pesto pasta with garden vegetables, made with whole wheat pasta, sugar snap peas, cherry tomatoes and feta in a light pesto sauce. It is easy to put together and perfect for summer.

5 from 1 vote

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Ingredients

  

• 8 oz whole wheat pasta I used Farfalle
• 1 tablespoon olive oil
• 2 garlic cloves minced
• 8 oz shrimp uncooked, peeled and deveined
• 2 cups sugar peas cut into half an inch pieces
• 1- pint cherry tomatoes cut in half
• 2 oz feta cheese cubed
• 4 tablespoons pesto sauce

Instructions

 

• Bring a large pot of water to a boil. Cook pasta according to package instructions. Before draining, scoop out about 1 cup of pasta water. This water is starchy and will be a nice compliment to the texture of the sauce. Drain and reserve.
• Sprinkle salt and pepper over shrimp (about ¼ teaspoon of each). Set aside.
• On a large skillet, heat the olive oil over medium heat. Add shrimp and cook for about 2 minutes on each side. Remove to a plate and set aside. Add garlic, peas and tomatoes to skillet. Cook for 5 minutes. Add salt and pepper to taste.
• Add cooked pasta  and shrimp to skillet with vegetables. Add 1/3 cup of the reserved pasta water, the pesto sauce and stir. If you feel like it’s a bit dry, add more pasta water. Add feta cheese and serve.

Notes

Making a big batch of homemade pesto and pouring it into an ice cube tray to freeze is super handy! Once the sauce is frozen, remove the cubes from the tray and store them in a ziploc bag in your freezer. Frozen pesto can be a life saver as well as a huge improvement to many dishes. From sandwiches to pasta or chicken dishes, simply grab a cube of pesto, melt into your dish and voila, you have added a fancy homemade touch to your meal in no time.

Made this pasta? Leave a star rating in the recipe card and tell us how you like to eat shrimp in the comments below. Your feedback helps other readers.

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• Shrimp Tacos
• Chicken and Asparagus Primavera Pasta

This recipe was shared by Camila.