Walnut Pesto Pasta with Shrimp
A vibrant one-pan pasta featuring homemade walnut-herb pesto tossed with tender shrimp, cannellini beans, and al dente cavatappi. Bright lemon and fresh rosemary balance the rich, nutty sauce, while smoked paprika adds subtle depth. The addition of beans boosts protein and fiber without heaviness. Perfect for weeknight dinners when you want restaurant-quality results in under 30 minutes. This version skips dairy entirely, making it naturally lighter than traditional basil pesto while the toasted walnuts provide the same satisfying richness.
Ingredients
- ⅓ cup raw walnuts
- 1 clove garlic, chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 3 cups fresh Italian parsley leaves, packed
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon fresh lemon juice
- ½ cup extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil, divided
- 1 zest large lemon, finely chopped
- ½ teaspoon smoked paprika
- 1 pound cavatappi or chunky pastalinguine or penne1:1pasta
Any pasta holds pesto well; cavatappi is ideal
- ½ cup raw walnuts, roughly chopped
- 1 15-ounce can cannellini beans, rinsed
Instructions
- 1
Pulse walnuts, garlic, sea salt, and black pepper in food processor until very fine.
- 2
Add parsley, rosemary, lemon juice, and olive oil. Process until smooth with slight texture, scraping sides as needed. Set aside.
- 3
Combine shrimp, olive oil, lemon zest, smoked paprika, and sea salt in a bowl. Toss to coat.
- 4
Bring large pot of salted water to a boil.
- 5
Add pasta and cook until al dente according to package directions.
- 6
Heat olive oil in large skillet over high heat.
- 7
Add shrimp and cook until just beginning to turn pink.
- 8
Add walnuts and cannellini beans to skillet. Stir and cook for 1 minute. Remove from heat.
- 9
Drain pasta and add to skillet.
- 10
Add pesto and toss thoroughly to coat.
- 11
Serve immediately in warmed bowls.
Tips
Don't overprocess the pesto. Leave it slightly textured rather than completely smooth for better mouthfeel and visual appeal.
Cook shrimp over high heat just until pink at the edges. Overcooked shrimp becomes rubbery. They finish cooking as residual heat works in the pan.
Warm your serving bowls under hot water before plating. This keeps the pesto warm and prevents the dish from cooling too quickly.
Good to Know
Leftover pesto keeps refrigerated in airtight container for 5 days. Store cooked pasta separately. Reheat gently with splash of water or lemon juice to refresh.
Make pesto up to 2 days ahead. Cook pasta and shrimp just before serving for best texture, as seafood and pasta don't reheat well together.
Serve in warmed bowls with extra lemon wedges and crusty bread. A crisp white wine like Pinot Grigio complements the lemon and herbs.
Common Mistakes
Overprocess pesto to avoid bitter, pasty texture from over-macerated herbs.
Don't crowd the skillet when cooking shrimp to avoid steaming instead of searing.
Skip adding pasta water to the pan to prevent pesto from breaking or becoming too thin.
Substitutions
Any pasta holds pesto well; cavatappi is ideal
FAQ
Can I make this ahead for meal prep?
Make the pesto 2-3 days ahead. Cook pasta and shrimp fresh just before eating, as they don't reheat well together. Store components separately and combine when ready to eat.
What if I don't have fresh rosemary?
Use 1 teaspoon dried rosemary or increase parsley. Fresh herbs are preferred but dried works; add it with the other herbs to soften during processing.
Can I freeze the pesto?
Yes, freeze up to 3 months in ice cube trays. Thaw before using. The texture may separate slightly; stir well or add a squeeze of lemon juice to restore consistency.