Pesto Basil Shrimp with Chickpea Pasta
In my household, we like to keep Mondays light, and this pesto basil shrimp with chickpea pasta is one of my favorite ways to do it. In particular, it sits in my weeknight rotation right beside my white truffle Cajun shrimp Alfredo and my creamy lemon salmon piccata pasta.
I have become a huge fan of chickpea, pea and lentil pastas. They are not only a good source of plant-based protein but also an excellent source of fiber. To be completely honest, I have made this dish for friends and family without telling them it is not traditional pasta, and they do not even notice. If you prefer the classics, my easy sausage rigatoni and spinach and ricotta stuffed shells are for you.
What’s more, if you have extra time and a food processor or a high-powered blender, you can make the pesto at home; I have included that recipe as well. With this in mind, you can also put the same pesto to work in my basil pesto tomato mozzarella chicken bake or serve this pasta after easy crab toast with lemon mayo.
What Is Pesto Basil Shrimp With Chickpea Pasta?
In essence, it is a quick pesto pasta. Chickpea pasta is boiled, shrimp are seasoned and sautéed in butter, and everything is tossed with basil pesto, then finished with chopped basil and shaved Parmesan.
Ingredients (With Purpose & Flavor Notes)
- Fresh basil leaves (2 cups). The heart of the homemade pesto.
- Shredded Parmesan (1/2 cup) and extra virgin olive oil (1/2 cup). Give the pesto its body.
- Pine nuts or walnuts (1/4 cup), garlic (1 clove) and lemon (1/2). Round out the pesto.
- Chickpea pasta (2 boxes). A plant-based pasta with protein and fiber.
- Large shrimp (1/2 pound). Quick-cooking and tender.
- Garlic (2 teaspoons, minced), lemon juice (2 tablespoons) and red pepper flakes (1 tablespoon). The shrimp seasoning.
- Butter (1/2 stick). For sautéing the shrimp.
- Pesto sauce (1 container, or the homemade pesto). Coats the pasta and shrimp.
- Shaved Parmesan (1/2 cup) and chopped basil. The garnish.
- Salt and pepper. To taste.
Everything I Love for This Recipe
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Food Processor
Makes homemade pesto in seconds.
High-Powered Blender
The alternative for the pesto.
Large Pasta Pot
Room for the pasta to boil freely.
Colander
For draining the pasta well.
Large Skillet
Big enough to toss the pasta with the shrimp.
Tongs
For turning shrimp and tossing pasta.
Citrus Juicer
For the lemon juice.
Garlic Press
Quick minced garlic.
Vegetable Peeler
Shaves Parmesan into ribbons.
Pasta Bowls
Wide, shallow bowls for serving.
Glass Jar
Stores extra pesto in the refrigerator.
Wooden Spoon
For stirring in the pesto.
How To Make Pesto Basil Shrimp With Chickpea Pasta
Step 1: Make the Pesto
Place all of the pesto ingredients in a food processor or a high-powered blender. Process until smooth. If you are using store-bought pesto, skip this step.
Step 2: Cook the Pasta
In a large pot of boiling salted water, cook the pasta according to the package instructions. Drain well and set aside.
Step 3: Season the Shrimp
Season the shrimp with the garlic, lemon juice, salt, pepper and red pepper flakes. Set aside.
Step 4: Melt the Butter
Set a large skillet over medium heat and add the butter.
Step 5: Sauté the Shrimp
Add the shrimp and sauté until bright pink.
Step 6: Toss Together
Add the pasta to the pan with the shrimp and stir in the pesto. Make sure the pesto, pasta and shrimp are well blended.
Step 7: Serve
Spoon into bowls and garnish with chopped basil and shaved Parmesan, if desired.
Pesto Basil Shrimp with Chickpea Pasta
Ingredients
For the Homemade Basil Pesto
- 2 cups fresh basil leaves
- 1/2 cup shredded Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts or walnuts
- 1 clove garlic
- 1/2 lemon
- salt and pepper to taste
For the Shrimp and Pasta
- 2 boxes chickpea pasta
- 1/2 pound large shrimp
- 2 teaspoons garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon red pepper flakes
- salt and pepper to taste
- 1/2 stick butter
- 1 container pesto sauce or the homemade basil pesto above
- 1/2 cup shaved Parmesan cheese for garnish
- fresh basil chopped, for garnish
Instructions
- To make the pesto, place all of the pesto ingredients in a food processor or a high-powered blender. Process until smooth.
- In a large pot of boiling salted water, cook the pasta according to the package instructions. Drain well and set aside.
- Season the shrimp with the garlic, lemon juice, salt, pepper and red pepper flakes. Set aside.
- Set a large skillet over medium heat and add the butter.
- Add the shrimp and sauté until bright pink.
- Add the pasta to the pan with the shrimp and stir in the pesto. Make sure the pesto, pasta and shrimp are well blended.
- Spoon into bowls and garnish with chopped basil and shaved Parmesan, if desired.
KEEP HOSTING
Keep it light and elegant — a bright seafood starter, a fresh pour, and an easy appetizer to begin.
Easy Crab Toast with Lemon Mayo
A light, bright seafood bite to start your elegant dinner.
Get the Recipe →
Watermelon Basil Spritzer
A fresh, herby pour that echoes all that bright basil.
Pour a Glass →
Variations
Use Store-Bought Pesto
One container replaces the homemade pesto.
Swap the Nuts
Walnuts can stand in for pine nuts.
Change the Pasta
Pea or lentil pasta works the same way.
Try Another Cozy Pasta
Baked chicken gnocchi with garlic Parmesan cream sauce or brown butter sage pumpkin ravioli.
When I Love Serving This Pasta
Busy Weeknights
Dinner is ready in about 30 minutes.
Date Night In
Furthermore, it feels special without much effort.
Dinner With Friends
No one will guess it is not traditional pasta.
Meal Prep Sundays
Make the pesto ahead and dinner comes together faster.
Summer Evenings
Fresh basil is at its best.
A Light Monday Dinner
Equally important, it is satisfying without being heavy.
What To Serve With It
A Fresh Salad
Cucumber tomato avocado salad or one of these 8 salads.
A Vegetable Side
Sauteed asparagus and mushrooms.
Good Bread
Here is where to find fresh bread in Atlanta.
A Starter
Tomato basil mozzarella puff pastry or whipped ricotta with roasted grapes and hot honey.
A Drink
A watermelon basil spritzer or a springtime limoncello cocktail.
Shelf Life & Storage Tips
- Leftovers. Refrigerate in a covered container.
- Extra pesto. Store homemade pesto in a jar in the refrigerator.
- Reheating. Warm gently in a skillet so the shrimp do not overcook.
Frequently Asked Questions
Can I use store-bought pesto?
Yes. One container works in place of the homemade pesto.
How do I know the shrimp are done?
They turn bright pink.
Does chickpea pasta taste different?
I have served it to friends and family without telling them, and they do not notice.
Can I use walnuts in the pesto?
Yes. Walnuts can replace the pine nuts.
Do I need a food processor?
A food processor or a high-powered blender both work for the pesto.
Final Thoughts
All things considered, this is the pasta I make when I want something fresh, fast and a little lighter. Without a doubt, the pesto makes it. I am sure you will love it.
