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Shrimp Pesto Pasta Recipe

A vibrant vegan pasta featuring plant-based shrimp tossed with fresh basil pesto and al dente noodles for effortless indulgence.

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Pasta spaghetti or penne: 300 g
  • Plant-based shrimp: 250 g
  • Fresh basil leaves: 2 packed cups
  • Garlic cloves: 2
  • Pine nuts or cashews: ¼ cup
  • Olive oil: ¼ cup
  • Nutritional yeast: 3 tablespoons
  • Lemon juice: 1 tablespoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Pasta cooking water: ½ cup as needed

Method
 

  1. Cook pasta in salted water until al dente, then reserve ½ cup cooking water and drain.
  2. Blend basil, garlic, nuts, nutritional yeast, lemon juice, olive oil, salt, and pepper until smooth pesto forms.
  3. Heat a skillet over medium heat and sauté plant-based shrimp for 4–5 minutes until lightly golden.
  4. Add cooked pasta to skillet with shrimp.
  5. Spoon pesto over pasta and toss gently.
  6. Add reserved water gradually until sauce coats evenly.
  7. Cook two minutes, then remove from heat and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 420 kcal
  • Total Fat: 16 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 48 g
  • Fiber: 6 g
  • Protein: 20 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 40%
  • Vitamin E: 30%
  • Magnesium: 18%
  • Iron: 20%
  • Phosphorus: 25%

Additional Notes / Tips

  • Add cherry tomatoes for juicy drama.
  • Swap nuts with seeds for allergy-friendly confidence.
  • Best enjoyed fresh, preferably with soft lighting and good boundaries.