Light Shrimp Pasta Arugula Pesto

Light shrimp pasta with arugula pesto is a weeknight dinner that always feels a bit special while staying light and fresh. Sweet shrimp and peppery greens twirl with golden penne, and the easy arugula pesto gives vibrant flavor without fuss. This is the pasta dish I turn to when my family craves something that tastes like summer on the table in under half an hour.

I started making this after a vacation in Italy when I wanted something quick and lighter than classic cream or tomato sauces. It quickly became my go—to for sharing with friends on warm nights outdoors.

Ingredients

• Penne pasta: for a sturdy noodle that holds sauce well choose bronze—cut when possible for better texture
• Shrimp: adds delicate sweetness and cooks in minutes buy wild—caught if you can find it for clean flavor
• Fresh arugula: delivers spicy complexity look for bright leaves without wilting
• Pine nuts: add richness and body toast gently for extra depth
• Garlic: gives sharpness use fresh cloves for the best bite
• Olive oil: creates creamy texture in pesto use your best extra—virgin variety
• Parmesan: brings salt and umami freshly grated is worth the effort but nutritional yeast substitutes well for dairy—free needs

Instructions

Boil the Pasta:

Fill a large pot with salted water bring to a rolling boil and add penne Stir occasionally Let it cook until just shy of al dente about nine minutes taste a piece to check Drain and reserve half a cup of pasta water to help sauce consistency later

Make the Arugula Pesto:

Rinse arugula well and spin or pat very dry In a blender or food processor start with arugula pine nuts garlic and Parmesan Pulse until everything is finely chopped Add olive oil slowly while blending until the mixture is creamy and bright green Scrape the sides for even blending Season lightly with salt and pepper

Cook the Shrimp:

Pat shrimp dry and season with a little salt and pepper Warm a large skillet over medium heat Add a swirl of olive oil Lay shrimp in a single layer Cook about one minute each side until they turn pink and opaque Do not overcook Remove from heat quickly

Combine Pasta with Shrimp and Pesto:

Return drained pasta to the warm pot Add shrimp and all the pesto Toss gently Use a splash of reserved pasta water to loosen and coat the noodles until glossy Adjust salt and pepper Taste before serving to balance flavors

Arugula pesto is my favorite in spring because its bite cuts through the richness of shrimp perfectly The first time I made this my sister said she wanted the pesto with everything even sandwiches It still makes me smile every time I pull out the blender and taste the green freshness

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to two days The pesto can be made a day ahead to speed up dinner time If saving pasta for later drizzle with a little extra oil to prevent sticking

Ingredient Substitutions

No pine nuts on hand Try walnuts or almonds for the same velvety pesto texture For a dairy—free option swap finely grated nutritional yeast for Parmesan If you do not have penne choose fusilli or farfalle which also catch pesto pieces beautifully

Serving Suggestions

This pasta shines with a simple tomato salad or grilled vegetables alongside Sometimes I add a squeeze of fresh lemon juice over everything right before serving which lifts the flavors even higher

Cultural Background

Arugula pesto is a playful riff on Italian Genovese basil pesto which is often richer and heavier Arugula’s peppery notes are especially loved in modern Mediterranean kitchens infusing classic pasta nights with a lighter taste

Seasonal Adaptations

Use baby spinach if arugula is out of season Add roasted cherry tomatoes for extra summer sweetness Try swapping shrimp for seared scallops in winter for richness

Success Stories

Friends have sent me photos of their kids happily twirling this pasta telling me that the green sauce wins over even picky eaters Someone once texted they used the pesto as a sandwich spread and now make double batches every time

Freezer Meal Conversion

Freeze leftover pesto in ice cube trays pop out and store portions for up to three months Pasta with shrimp is best fresh but can be reheated gently over low heat with a splash of water or broth

Enjoy this pasta warm for best results and do not be shy with lemon or more arugula on top. It is a colorful dish that brightens up any table and is sure to please everyone.

Common Recipe Questions

→ How do I make the arugula pesto?

Blend fresh arugula, pine nuts, garlic, olive oil, and Parmesan until smooth for a vibrant pesto sauce.

→ Can I substitute pine nuts in the pesto?

Yes, you can use walnuts or almonds as alternatives for pine nuts to suit your taste or allergies.

→ Is this dish suitable for dairy-free diets?

Omit Parmesan from the arugula pesto to make the dish dairy-free while keeping its bright flavors.

→ What type of pasta works best?

Penne is ideal, but any short pasta like rigatoni or fusilli will complement the sauce and shrimp well.

→ How do I avoid overcooking the shrimp?

Sauté shrimp just until pink and opaque, usually 2-3 minutes per side, for the best tender texture.

→ Can I prepare the pesto in advance?

Yes, make the arugula pesto up to a day ahead and store it refrigerated in an airtight container.