If you’re on the hunt for a meal that feels fancy but comes together in no time, this Shrimp Artichoke Pesto Pasta Recipe is exactly what you need. It’s vibrant, fresh, and just the right balance of rich and light with those tender shrimp, tangy artichokes, and herb-packed pesto all tossed with your favorite pasta. Trust me, once you make this, it’ll become one of those go-to dishes you want on repeat.

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Why You’ll Love This Recipe

Quick and Easy: Ready in just about 30 minutes, perfect for busy weeknights.
Fresh & Flavorful: The combo of pesto, shrimp, and artichokes gives every bite a burst of vibrant flavor.
Customizable: You can easily swap out veggies or pasta types based on your pantry and preferences.
Family Favorite: This recipe has become a staple in my house—everyone asks for seconds!

A white plate filled with three main layers: first, a bed of thick spaghetti noodles cooked and mixed with a green pesto sauce giving them a bright green color and slightly oily texture; second, scattered on top are several light pink shrimp, slightly curled with a tender texture and some pieces of bright green peas adding small pops of color; third, mixed throughout are chunks of darker green vegetables, possibly broccoli or similar, adding a rough texture. The plate sits on a white marbled surface with a soft striped cloth beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Shrimp Artichoke Pesto Pasta Recipe starts with fresh, simple ingredients that play well together. When shopping, I recommend grabbing high-quality basil pesto—homemade is amazing, but a good store-bought brand works perfectly too.

Pasta: I like linguine for this recipe, but fettuccine or spaghetti also work great.
Basil pesto: Adds that herby, garlicky punch; spinach or kale pesto are nice alternatives if you want a different twist.
Olive oil: Use extra virgin for the best flavor when sautéing the shrimp and garlic.
Garlic: Finely minced so it distributes flavor evenly without overpowering.
Shrimp: Fresh or thawed frozen works well—medium size (21-30 count) makes for perfectly tender bites.
Frozen peas: These add sweetness and a pop of color; no need to thaw beforehand.
Frozen artichoke hearts: Thaw and halve lengthwise for lovely texture and tang.
Green onions: Thinly sliced, including the greens, for freshness and a bit of crunch.
Fresh parsley: Minced for a bright herbal note to finish the dish.
Salt and pepper: To season everything just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Shrimp Artichoke Pesto Pasta Recipe to keep it interesting. Feel free to switch up the veggies or protein based on what you have on hand or your dietary preferences.

Vegetarian Option: Swap shrimp for grilled chicken or omit entirely and add extra artichokes and peas for a veggie-packed meal.
Greens Variation: Use arugula or kale pesto instead for a slightly different flavor profile that’s just as tasty.
Gluten-Free: Use your favorite gluten-free pasta; just watch the cooking time closely so it stays al dente.
Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic and shrimp if you like a little heat.

How to Make Shrimp Artichoke Pesto Pasta Recipe

Step 1: Cook the Pasta Perfectly

Bring a large pot of salted water to a vigorous boil—you want it salty enough to flavor the pasta but not overwhelming (about 2 tablespoons of kosher salt in 4 quarts of water). Add your pasta and cook uncovered until al dente, usually around 10 minutes but check your package instructions. Here’s a little trick I picked up—the pasta should still have a little bite—it’ll keep cooking a bit once mixed with the sauce, so you don’t want it mushy.

Step 2: Reserve Pasta Water and Drain

Before draining, scoop out a cup of that starchy pasta water and set it aside. This magical liquid helps bind the sauce and pasta together seamlessly. Drain the pasta and cover to keep it warm.

Step 3: Sauté Garlic and Shrimp

In a large skillet, warm the olive oil over medium-high heat, then add the minced garlic and shrimp. Stir constantly for about one minute—you want the shrimp to turn pink but not cook all the way through just yet. This ensures they stay juicy and tender. Then lower the heat to medium, cover the pan, and cook for another minute to finish the shrimp off gently.

Step 4: Add Green Onions, Parsley, and Combine

Stir in green onions and parsley, then reduce the heat to low. Add your cooked pasta along with about 1/3 cup of the reserved pasta water. Toss everything together so the pasta is coated evenly. If it still feels dry, add a bit more pasta water—the goal is a glossy, silky texture. Season with kosher salt and freshly ground black pepper to taste.

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Pro Tips for Making Shrimp Artichoke Pesto Pasta Recipe

Timing Matters: Don’t overcook shrimp; pulling them off heat when just pink keeps them tender and succulent.
Pasta Water Is Gold: Adding reserved pasta water gradually controls the sauce’s consistency without watering down flavor.
Use Fresh Herbs: Fresh parsley and green onions add brightness that dried herbs just can’t match.
Keep It Warm: Cover and keep pasta warm after draining to maintain perfect texture until sauce is ready.

How to Serve Shrimp Artichoke Pesto Pasta Recipe

A white plate filled with three layers of green pasta noodles mixed with green peas and small pieces of green vegetables. On top, there are about five cooked pink shrimp evenly placed, showing some light orange color. The plate is set on a white marbled surface with a light blue cloth partially under it. The dish looks fresh and colorful with a mix of green and pink shades, and some small green herbs sprinkled on the pasta. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this dish with a sprinkle of freshly grated Parmesan and a few extra torn basil leaves when in season. Sometimes I add a squeeze of fresh lemon over the top to brighten all those rich flavors—it really wakes up the whole dish.

Side Dishes

This pasta stands beautifully on its own, but pairing it with a crisp green salad or crusty garlic bread makes for a hearty, complete meal. Roasted asparagus or a simple arugula salad with lemon vinaigrette also complement the flavors perfectly.

Creative Ways to Present

For special occasions, I like plating the pasta in individual shallow bowls and topping with a few whole shrimp for a dramatic look. Garnishing with microgreens or edible flowers adds a restaurant-worthy touch that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and refrigerate right away. This dish holds up well for up to 2 days without losing too much flavor or texture.

Freezing

While I prefer fresh for this one, I’ve frozen leftovers successfully. Make sure to cool it completely, then freeze in airtight containers. Defrost overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low heat, adding a splash of water or broth to refresh the sauce and keep the shrimp tender. Microwaving works too—just heat in short bursts to avoid overcooking the shrimp.

FAQs

Can I use different types of pesto in this Shrimp Artichoke Pesto Pasta Recipe?

Absolutely! While basil pesto is classic and delicious here, spinach, arugula, or kale pesto all bring a unique flavor twist that pairs beautifully with the shrimp and artichokes.
Is it okay to substitute frozen shrimp with fresh shrimp?

Yes! Fresh shrimp work great if available—just make sure to peel and devein them before cooking. Adjust cooking time slightly if shrimp are larger or smaller.
How do I prevent the shrimp from overcooking?

Cook shrimp just until they turn pink and opaque; they’ll continue cooking slightly after removing from heat. Using medium heat and covering the pan briefly helps cook them evenly without drying out.
Can I prepare this dish ahead for dinner guests?

This recipe is best served fresh but you can prep the shrimp and artichokes earlier, then quickly toss everything together with pasta and pesto just before serving to save time.
What’s the best pasta to use for Shrimp Artichoke Pesto Pasta Recipe?

Linguine or fettuccine are ideal because their flat shape holds onto the pesto sauce beautifully, but spaghetti or any pasta you love will work nicely too.

Final Thoughts

I absolutely love how this Shrimp Artichoke Pesto Pasta Recipe comes together so effortlessly yet tastes like you spent hours in the kitchen. It’s one of those recipes that feels elegant but is totally approachable, which makes it a winner in my cookbooks—and I bet you’ll feel the same. I hope it becomes a new staple in your weekly rotation, perfect for those nights when you want something fresh, flavorful, and satisfying without fuss. Give it a go and let me know how your family reacts; I’m betting there will be a scramble for seconds!