Description
A quick and flavorful Shrimp Pesto Penne recipe featuring tender shrimp, crisp sugar snap peas, and vibrant pesto sauce. Perfect for a 30-minute weeknight dinner that combines fresh ingredients with Italian flair.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Seafood & Vegetables
- 1 pound large shrimp, peeled and deveined (21 to 25 count)
- 1 (8 ounce) package sugar snap peas, cut into ½-inch pieces
Sauce & Seasoning
- 1 tablespoon olive oil
- 1 (8 ounce) container refrigerated prepared pesto
- 1 lemon, zested and juiced
Instructions
- Cook Pasta: Fill a large pot with water, bring it to a boil, and cook the penne pasta according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water to help adjust the sauce consistency later.
- Cook Shrimp and Snap Peas: Heat the olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp, cooking them undisturbed for 2 minutes to develop a light sear. Then add the sugar snap peas and stir together until the shrimp turn almost opaque and the snap peas are tender-crisp.
- Combine and Finish: Lower the heat to medium, then add the prepared pesto and cooked penne pasta to the skillet. Stir everything well to combine, coating the pasta and shrimp evenly with the pesto. Add the lemon zest and freshly squeezed lemon juice, tossing everything again. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached. Serve the dish immediately while warm.
Notes
- For extra flavor, try adding freshly grated Parmesan on top before serving.
- You can substitute sugar snap peas with asparagus or green beans if preferred.
- Use fresh pesto if available for a more vibrant taste.
- Be careful not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- The reserved pasta water helps to make the pesto sauce silky and helps it adhere to the pasta.
