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This basil-walnut pesto pasta recipe is made with linguine noodles, fresh arugula, and sautéed shrimp (both fresh and frozen shrimp work well). It’s a simple, healthy, 30-minute pasta dinner that’s packed with good-for-you ingredients.

Overhead photo of a white bowl filled with pesto linguine pasta, arugula, and sautéed shrimp.

This pesto linguine pasta with shrimp is a forever go-to recipe of mine – it always hits the spot!

As a dietitian, I’ve made sure this healthy pasta recipe is packed with balanced nutrition. The basil walnut pesto is rich in heart-healthy fats and fiber, shrimp provides quality protein, pasta contains energizing carbs, and arugula gives an extra boost of greens.

In this post I’ve shared many ways you can modify this recipe. You can make it gluten-free, nut-free, completely vegan, add more veggies, or swap the proteins to make it your own. It’s a super versatile dish.

Are you a pesto lover like me? Check out my roundup of more ways to cook with pesto! Shrimp lovers: I’ve got a ton of easy recipes with shrimp, too. This pasta salad with shrimp is a fan-favourite!

Overhead photo of a wood cutting board with small bowls of ingredients on top.

Recipe modifications & ingredient swaps

  1. Feel free to use a different pasta shape in place of linguine. This recipe would truly work well with every pasta shape – long or small!
  2. If you’d like to add in more veggies, feel free to throw in ones like cherry tomatoes, sautéed zucchini (or zoodles), broccoli, etc. You can even switch up the arugula with a different leafy green, like baby spinach or kale.
  3. This recipe can be easily be made gluten-free by choosing a gluten-free pasta.
  4. The original recipe is dairy-free, but you can always choose to top with freshly-grated parmesan and/or swap the nutritional yeast in the pesto with parmesan.
  5. If you wish to make this recipe completely vegan, simply omit the shrimp and serve alongside a plant-based protein.
  6. On that note, you can try serving this pasta with another animal protein source, like seared scallops, baked salmon, or grilled chicken in place of shrimp.
  7. For a nut-free version, simply swap the walnuts with a seed like hemp hearts or pumpkin seeds. I have a nut-free recipe for hemp seed pesto, if you’d like to use that one instead!
  8. Finally, feel free to use store-bought pesto if you feel like it! Doing so will certainly cut down on cooking time.

Step-by-step: how to make shrimp pesto pasta

Basil walnut pesto ingredients in a food processor.

Make the walnut pesto while the pasta cooks. Simply add fresh basil leaves, walnuts, nutritional yeast, olive oil, garlic, and salt into a food processor.

Homemade basil walnut pesto in food processor.

Then, pulse until a smooth mixture forms. If you wish to thin it out a little, add a tiny bit of water or extra olive oil.

Shrimp sautéing on a pan.

Toss the prepped shrimp in a bit of olive oil, garlic powder, and salt. Cook them on a hot pan, 1-2 minutes per side, until opaque and pink.

Cooked linguine pasta being mixed with pesto.

Once the pasta is cooked, drain it and return the noodles to the warm pot. Add in your homemade (or store-bought) pesto.

Pesto and arugula getting tossed into pasta.

Add arugula to the pot as well. Using tongs, toss everything together until…

Overhead photo of a saucepan filled with pesto linguine pasta.

…the noodles are well coated in the pesto, and the arugula is slightly wilted from the heat of the pot and noodles.

Photo of a white bowl filled with pesto linguine pasta, arugula, and sautéed shrimp.

Serve the pasta into bowls and top with the cooked shrimp. Enjoy immediately 🙂

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Food processor for making pesto

Shrimp nutrition benefits

This crustacean is incredibly rich in protein, with a standard 3-ounce or 85-gram serving providing 18 grams of complete protein. Like walnuts, they’re also a source of omega-3s!

Shrimp are also a source of micronutrients like:

  • selenium
  • vitamin B12
  • iron
  • phosphorus
  • niacin
  • zinc
  • magnesium
  • iodine

Basil nutrition benefits

This green herb is rich in antioxidants called flavonoids as well as micronutrients like:

  • vitamin C
  • vitamin A
  • vitamin K
  • vitamin B6
  • calcium
  • magnesium
  • potassium
  • iron

Walnut nutrition benefits

Walnuts are rich in heart-healthy unsaturated fats, including omega-3s. In fact, walnuts are the only nut that contains significant amounts of ALA, the precursor to the long-chain omega-3 fatty acids EPA and DHA. Omega-3 is anti-inflammatory and highly beneficial for the health of our heart and brain.

Walnuts are also a decent source of plant-based protein, as well as micronutrients like:

  • vitamin B6
  • vitamin E
  • folate
  • copper
  • phosphorus
  • manganese
Overhead photo of a white bowl filled with pesto linguine pasta, arugula, and sautéed shrimp tossed together.

More healthy seafood pasta recipes

Did you give this Healthy Shrimp Pesto Pasta Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Quick & Healthy Shrimp Pesto Pasta

This basil-walnut pesto pasta recipe is made with linguine noodles, fresh arugula, and sautéed shrimp (both fresh and frozen shrimp work well). It’s a simple, healthy, 30-minute pasta dinner that’s packed with good-for-you ingredients.
Overhead photo of a white bowl filled with pesto linguine pasta, arugula, and sautéed shrimp.
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5 from 10 votes
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Ingredients

  • Approx. 16 large shrimp
  • Approx. 112 grams linguine, dry (almost 4 ounces; enough for 2)
  • 1 Tbsp olive oil
  • 1/4 tsp garlic powder
  • 1-2 large handfuls baby arugula

Basil Walnut Pesto

Instructions

  • If using frozen shrimp: begin by thawing shrimp by placing them in a colander and running cold water over them.
  • While shrimp thaws, make pesto by placing all pesto ingredients into a food processor. Pulse until the pesto sauce forms. If desired, you can thin the pesto out a bit by adding a tiny bit of water or extra olive oil. Adjust seasonings to taste and set aside.
  • Bring a large pot of water to a boil (for pasta). While water boils, remove tails, shells, and veins from shrimp. Rinse and pat dry with a paper towel.
  • Add shrimp to a large bowl with 1 Tbsp olive oil and garlic powder. Toss until shrimp are well-coated.
  • Once water boils, add linguine and cook according to package instructions (about 7-9 minutes).
  • While pasta cooks, heat a large pan over medium-high. Cook shrimp for 1-2 minutes each side, until opaque. Remove from heat.
  • Drain pasta and return to pot. Add pesto and arugula, and stir everything together until well-coated with pesto.
  • Serve pasta in bowls and top with shrimp. Option to top with cracked pepper, a sprinkle of fresh basil, and nutritional yeast or parmesan (if not dairy-free)!

Notes

*STORAGE: Leftovers can be kept in the fridge for about 3 days. To reheat recipe, add pasta to a large pot/saucepan and warm on low heat, stirring constantly. Alternatively, you can quickly reheat this in the microwave. Add a splash of olive oil if things have dried out.
*RECIPE MODIFICATIONS: there are many ways you can modify this recipe to suit your tastes and dietary preferences. Below are some ideas!
  • Feel free to use a different pasta shape in place of linguine. This recipe would truly work well with every pasta shape – long or small!
  • If you’d like to add in more veggies, feel free to throw in ones like cherry tomatoes, sautéed zucchini (or zoodles), broccoli, etc. You can even switch up the arugula with a different leafy green, like baby spinach or kale.
  • This recipe can be easily be made gluten-free by choosing a gluten-free pasta.
  • The original recipe is dairy-free, but you can always choose to top with freshly-grated parmesan and/or swap the nutritional yeast in the pesto with parmesan.
  • If you wish to make this recipe completely vegan, simply omit the shrimp and serve alongside a plant-based protein.
  • On that note, you can try serving this pasta with another animal protein source, like seared scallops, baked salmon, or grilled chicken in place of shrimp.
  • For a nut-free version, simply swap the walnuts with a seed like hemp seeds or pumpkin seeds.
  • Finally, feel free to use store-bought pesto if you feel like it!

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a basil walnut pesto linguine with shrimp.
This post may contain affiliate links. Please see my disclosure policy.