Description
Thai Shrimp Basil Pesto Pasta blends the creamy, nutty goodness of pesto with fresh Thai-inspired flavors like lime, chili, and Thai basil. Juicy seared shrimp and silky fettuccine make it a perfect weeknight dinner or impressive dinner party dish ready in under 30 minutes.
Ingredients
12 oz fettuccine or linguine
1 lb large shrimp, peeled and deveined
2 cups fresh Thai basil leaves (or regular basil)
2 cloves garlic
1/3 cup roasted cashews or peanuts
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/3 cup olive oil or sesame oil
1/2 teaspoon chili flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pasta water (reserved)
Garnish: extra basil leaves, red chili or bell pepper slices
Instructions
1. In a blender or food processor, combine basil leaves, garlic, cashews, lime juice, fish sauce or soy sauce, chili flakes, salt, and pepper. Blend while drizzling in olive oil until smooth and creamy.
2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/4 cup of pasta water, then drain.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear shrimp for 1–2 minutes per side, until pink and cooked through. Remove from skillet.
4. In the same skillet, toss cooked pasta with the pesto sauce. Add reserved pasta water as needed to thin the sauce.
5. Fold in the seared shrimp and garnish with fresh basil, red chili, or bell pepper slices. Serve hot and enjoy!
Notes
Use Thai basil if available—it adds a unique, slightly spicy, and licorice-like depth.
Don’t overcook shrimp—they become rubbery. Just 1–2 minutes per side is enough.
The pesto can be made 1–2 days ahead and refrigerated in an airtight jar.
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 2
- Sodium: 710
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 155
Keywords: Shrimp pasta, Thai basil pesto, fusion pasta