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Creamy Pesto Shrimp Pasta

This Creamy Pesto Shrimp Pasta can be made in one pot and is a family favorite. It's easy, inexpensive, yet impressive for a fancy dinner party or quick weeknight meal.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 6
Calories 421 kcal


  • 1 lb. shrimp thawed and tails removed
  • 2 tbsp. sun dried tomato oil from jar
  • 3 garlic cloves minced
  • 8 oz. mushrooms sliced
  • ½ lb. pasta rigatoni or pasta of choice
  • 1.5 cups chicken broth
  • 1 cup milk
  • 3 oz. cream cheese
  • cup basil pesto
  • ¼ cup parmesan cheese
  • ½ tsp. pepper
  • ¼ tsp. crushed red pepper optional
  • 3 cups fresh spinach
  • ¼ cup sun dried tomatoes sliced


  • Spray a large pan with cooking spray. Turn the heat to medium-high. Place shrimp in pan, cook for about 2 minutes then flip and cook for an additional 2 minutes. Remove from pan and place in small bowl, set to the side.
  • In same pan add sun dried tomato oil and garlic. Sauté for about one minutes and then add sliced mushrooms. Cook the mushrooms until tender, about 5 minutes. Remove from pan and set in small bowl, set to the side.
  • Add the uncooked pasta and chicken broth to the same pan. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the pan, turn the heat up to medium-high, and bring the broth up to a boil.
  • Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
  • Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
  • Add the fresh spinach, sliced sun dried tomatoes . Stir until the spinach has wilted. Then add mushrooms and shrimp back in. Remove the pasta from the heat. Top the pasta with pepper and crushed red pepper, then serve.


Calories: 421kcalCarbohydrates: 37gProtein: 27gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 145mgSodium: 595mgPotassium: 784mgFiber: 3gSugar: 7gVitamin A: 2078IUVitamin C: 11mgCalcium: 217mgIron: 2mg
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