Name: Creamy Pesto Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb (450 g) raw shrimp, peeled and deveined; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 cup heavy cream; 1/3 cup prepared basil pesto; 1/4 cup grated Parmesan cheese; Salt and freshly ground black pepper, to taste; Fresh basil leaves, for garnish; Cooked pasta or crusty bread, for serving

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I recently made the Creamy Pesto Shrimp recipe from Sally’s Baking Addiction. It features tender shrimp simmered in a luscious sauce made with pesto, heavy cream, garlic, and Parmesan. This dish is bursting with vibrant basil flavor and rich creaminess, perfect for a quick and elegant weeknight dinner.

Creamy Pesto Shrimp

Why I’ll Love This Recipe

I love how this recipe transforms simple shrimp into a restaurant-quality dish with minimal effort. The creamy pesto sauce is comforting yet fresh, and it pairs beautifully with pasta, rice, or crusty bread. Plus, it cooks quickly—ready in under 20 minutes—so I can enjoy a delicious meal without spending hours in the kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Shrimp (peeled and deveined)
Olive oil
Butter
Garlic cloves
Heavy cream
Pesto sauce (store-bought or homemade)
Grated Parmesan cheese
Salt and pepper
Fresh basil (optional, for garnish)

directions

I heat olive oil and butter in a skillet over medium heat.
I add the garlic and sauté for about 30 seconds until fragrant.
I add the shrimp, seasoning them with salt and pepper, and cook for about 2 minutes per side until pink and cooked through.
I remove the shrimp and set them aside.
In the same skillet, I stir in the heavy cream and pesto sauce, bringing it to a gentle simmer.
I add Parmesan cheese and stir until the sauce thickens slightly.
I return the shrimp to the skillet, tossing to coat them in the creamy pesto sauce.
I garnish with fresh basil if I want and serve immediately.

Servings and timing

This recipe serves 4 people. Prep takes about 5 minutes, cooking about 15 minutes, so the total time is roughly 20 minutes.

Variations

I sometimes add cherry tomatoes or spinach for extra color and nutrition.
For a lighter sauce, I reduce the cream and add a splash of chicken broth.
I swap the Parmesan for Pecorino Romano for a sharper flavor.
I use homemade pesto when I have fresh basil on hand, but store-bought works perfectly too.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.

FAQs

Can I use frozen shrimp?

Yes. I thaw frozen shrimp completely and pat them dry before cooking to avoid excess moisture.

Can I make this dish dairy-free?

Yes. I substitute the heavy cream with coconut milk or a dairy-free cream alternative and omit the Parmesan or use a dairy-free cheese.

What should I serve this with?

I love serving it over pasta, rice, or with crusty bread to soak up the sauce.

Can I prepare the sauce ahead of time?

Yes, I can prepare the creamy pesto sauce ahead and reheat it gently, then add freshly cooked shrimp before serving.

How do I store leftovers?

I refrigerate leftovers in an airtight container for up to 2 days and reheat gently to preserve the texture of the shrimp and sauce.

Conclusion

I find this Creamy Pesto Shrimp to be a quick, flavorful, and elegant dish that’s perfect for busy weeknights or special occasions. The rich, herby sauce combined with tender shrimp is always a crowd-pleaser and comes together with minimal effort.