Pasta pesto is one of my favorite summer dinners – and this simple yet delicious dish pairs wonderfully with seafood. I’ve already shared one of my go-to seafood versions with you – pasta pesto with lemony pan-seared salmon, which you should absolutely try if you haven’t yet. But if you’re looking for a different, satisfying protein option that instantly makes you feel like you’re on vacation, you need to try these flavorful prawns!
They’re incredibly easy to make – though peeling them does take a bit of time, so if you’re short on time (or patience!), buy them pre-peeled. Once that’s done, they cook in just a few minutes. Good prawns are naturally flavorful, so there’s no need for complicated marinades, sauces, or spice mixes if you choose quality ones. Just a little sea salt, a few grinds of pepper, garlic, and a splash of zesty lemon are enough to make them shine – and they won’t overpower the pesto’s delicate flavors.
My pesto here follows the same measurements as my parsley pesto and pistachio pesto, which you might already know and love. The olive oil ratio keeps it light and fresh, perfect for hot summer days – never too heavy. And if you’re mindful about calories or fat, there’s nothing to worry about. The lightness of the pesto also brings out the flavors beautifully – fresh, fragrant basil, zesty lemon, rich pine nuts, and nutty Parmesan… a combination that’s guaranteed to impress guests, family, or anyone you share it with.
For the pasta, I personally love tagliatelle or fettuccine – something about them just makes this dish feel even more summery. They work beautifully with pesto, pair perfectly with prawns, and have that special touch. But linguine (a seafood classic), spaghetti (which work with anything, don’t they?), trofie (a traditional pesto pasta that holds the sauce well), and fusilli (normal or giant) are all excellent too. It’s mostly a matter of preference, so use your favorite shape or whatever you have on hand.
Whether you’re enjoying it on a sunny patio with a glass of chilled white wine or making it for a quick weeknight dinner, this pasta pesto with prawns is a perfect taste of summer you’ll want to make again and again.
Ingredients for 4 servings:
For the pesto:
- 50 g Basil
- 30 g grated Parmesan
- 30 g pine nuts
- 20-30 g olive oil
- 1-2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
For the pasta & prawns:
- 320 g pasta
- 800 g unpeeled or 400 g peeled shrimps, cooked
- 1 tbsp olive oil or butter
- 1/2 lemon (you can use the remaining lemon from the pesto)
- Salt
- Pepper
Recipe:
I. Make the pesto
- Preheat a skillet over medium heat and toast the pine nuts for 3–5 minutes, until golden brown and fragrant. Remove from the skillet and let them cool. If you’d like some for serving, set aside an extra tablespoon after toasting.
- Wash the basil and remove the stems.
- Combine all the pesto ingredients in a blender or food processor and blend until smooth. Start with the lower amounts of olive oil and lemon juice and only gradually add more if needed for taste or consistency.
- Don’t worry if the pesto seems a bit thick – you can loosen it later with a splash of pasta water until it reaches the perfect consistency.
II. Prepare the prawns and the other ingredients
- Peel the prawns. The easiest way is to first remove the head, then open the shell from underneath and gently pull it off.
- Lightly coat the prawns with baking powder so they are dusted all over. Let them sit for 5–10 minutes before cooking. This step helps create a crispier crust, keeps the prawns tender, and locks in moisture.
- Peel and crush the garlic. Grate the lemon to get about 1 tablespoon of zest, and cut it in half for later – or use the other half of the lemon you used for the pesto if it’s large enough.
III. Cook pasta & prawns
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve some pasta water in case you need to loosen the pesto sauce later. Drain well.
- While the pasta is cooking, preheat a large skillet over medium-high heat. Once hot, add about 1 tablespoon of olive oil or butter – use olive oil for a lighter flavor, butter for a richer taste.
- Add the crushed garlic and cook for 30 seconds to 1 minute, until fragrant.
- Immediately add the peeled prawns, along with ½ teaspoon salt and a few grinds of pepper.
- Cook for 2–3 minutes per side, until the prawns are golden and crispy on the outside but still tender inside – avoid overcooking. Turn off the heat.
- Add the lemon zest and a drizzle of lemon juice over the prawns and toss to coat. Taste and adjust seasoning.
- Transfer the prawns to a bowl to stop them from cooking further in the residual heat – leaving them in the pan can make them dry and chewy.
IV. Serve
- After draining the pasta, toss it with the pesto immediately. Combine well, adding a little pasta water if needed to loosen the sauce. If the pasta is ready before the prawns, cover it with a lid to keep it warm.
- Gently stir in the cooked prawns.
- Serve right away, topped with extra lemon zest, fresh basil leaves, and toasted pine nuts if desired. Enjoy!
Notes:
- I love to make some extra pesto and use it as a spread for bread, in Italian-style salads, with fried eggsm or simply tossed with another pasta dish. It keeps well in the fridge for 3-4 days if stored in a jar.
- With small pasta shapes trofie or fusilli, you can also serve this dish cold as a pasta salad – it will be a hit at your next party!
Approximate nutritional values per serving:
- Calories: 560-580 kcal
- Protein: 39 g
- Fat: 17-20 g
- Carbs: 63 g
- Sugar: 2-3 g
- Fiber: 3 g
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