Cilantro Pesto Pasta with Shrimp



1. Pasta – 6 – 8 oz (Around 3 – 4 cups)

2. Shrimp – 15 – 20, cleaned

3. Olive oil – 1 tbsp

4. Garlic – 1 large, chopped

5. Salt and pepper – To taste


1. Cook the pasta according to package instructions adding salt till al dente. Right before you are ready to drain, reserve about 1/2 cup of the starchy cooking water. Drain the pasta.

2. Meanwhile heat 1 tbsp olive oil in a pan at medium-high heat. Add chopped garlic and stir for a minute until fragrant. Add shrimp. Season with salt and pepper. Cook for 3 – 4 minutes until they are done. Add the cooked pasta and 2 tbsp pesto. Switch off. Toss well. Switch off. Serve immediately!


Cilantro – 1.5 cup

Garlic –  1 – 2 cloves

Pine nuts / walnuts/ almonds/ sunflower seeds etc – 1/4 cup

Lemon juice – 1 – 2 tsp or to taste

Salt and pepper – To taste

Extra virgin olive oil – 2 – 3 tbsp

Parmesan cheese, grated – 1/4 – 1/3 cup

In a food processor or in the small jar of a mixie, add cilantro, garlic, pine nuts / walnuts, lemon juice, salt, pepper and blend well. Slowly add the olive oil, scrape down the sides of the food processor in between and continue blending until smooth.  Finally add in parmesan cheese and pulse a couple of times. Taste-check and add salt, if required. This recipe needs only 2 – 3 tbsp. You can store the left-overs in the refrigerator for a few weeks.


Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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