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Pesto Shrimp Pasta

Makes 6 servings


  • 12 oz box bow tie pasta
  • 1 1/2 lbs shrimp peeled {I use large}
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1/2 7 oz jar pesto {approx 1/2 cup}
  • 1/2 cup roasted red peppers diced
  • 2 oz can black olives drained and sliced
  • 2 tbsp olive oil
  • Parmesan cheese for topping


  • Add pasta to a pot of boiling salted water.
  • Cook according to package instructions, about 12 minutes.
  • Drain pasta and pour into a large bowl.
  • In a large skillet over medium heat add a couple swirls of olive oil.
  • Add the peeled shrimp, garlic powder, salt, and pepper.
  • Cook, stirring frequently, until pink.
  • Add shrimp to the bowl with the pasta and top with pesto, olives, and peppers.
  • Stir to combine. Add more salt and pepper if you'd like.
  • Top with grated Parmesan cheese and serve warm.
  • I like to serve the leftovers for lunch the next day {if you have any} cold like a pasta salad.