With oven baked shrimp: One Pot Pesto Pasta

overhead image of one pot pesto pasta with oven baked shrimp

In the mood for a dish that’s both light and fresh yet feels like a comforting indulgence? Well, buckle up because this One-Pot Pesto Pasta recipe is about to become your go-to culinary escape!

Single pot pasta is our go to recipe

We’re unabashedly passionate about whipping up one-pot pasta wonders. Stick around, and you’ll notice we’re practically rolling out a new creation every week! Through trial and error, we’ve discovered that tossing everything into one dish not only shaves off precious time but also cranks up the flavor game to a whole new level. It’s a win-win situation we just can’t get enough of!

Pasta is an incredible food, in our opinion. The fact that it is shelf stable for a long period of time makes it simple to keep handy and it’s a dish almost everyone enjoys! But in order to cook dried pasta, you need to rehydrate it.

Most often, recipes call for cooking pasta in heavily salted water. If you skip the salt, your pasta will turn out to be bland despite how flavorful your sauce might be. This is because most of the seasoning of the pasta itself happens during the rehydration process.

And that, our friends, is why we’re downright infatuated with the genius concept of one-pot pasta. It’s the kitchen hack that keeps on giving!

Cooking pasta in broth instead of water, alongside all of the ingredients and seasoning allows the uncooked pasta noodles to absorb all that flavor while it is cooking. The pasta also releases gluten during the cooking process, which helps thicken the sauce.

This flavor hack is our go-to reason one pot pasta is a part of our weekly meal rotation, but it isn’t the only reason! Not only does this method amp up the flavor, but it also cranks up the ease factor for both cooking and cleanup. Let’s be real—how often do you whip up a meal and end up with just one dish to tackle for cleanup? It’s like hitting the kitchen jackpot!

Indulge in a tasty meal and give yourself the gift of effortless cleanup. Because why settle for anything less than a tasty feast with minimal kitchen aftermath? And if you love this one pot pasta method as much as we do, be sure to check out our top 5 go-to one pot pasta recipes in this one-pot pasta roundup.

pasta shells, tomatoes, and pesto in a large pot

What is pesto?

If you have never had pesto before, we are here to tell you it is pure magic! You can buy it already made at any grocery store, or you can follow our recipe for fresh basil pesto.

Pesto is an Italian sauce that originated in Genoa, a town in Northern Italy. The primary components are basil, pine nuts, garlic, parmesan cheese, and olive oil. However, you can easily make dairy-free pesto by omitting the parmesan cheese!

Personally, we adore whipping up this recipe during the summer, when fresh basil hits its peak perfection. It’s like capturing the essence of sunshine in every bite!

You can store fresh pesto in the fridge or in the freezer. Ideally, you will want to store it in an airtight container for 3 days in the fridge or up to 3 months in the freezer. To make defrosting simple, try freezing the pesto in silicone ice cube trays so you can pull out just what you need!

one pot pesto pasta with oven baked shrimp

What kind of pasta to use for this recipe

While you can’t go wrong with any shape of pasta for this recipe, we think that oversized shells (called Gnocca) are the finest! The shape of these shells is reliable for picking up sauce and making for a truly authentic experience.

You can get the exact ones we use from TerraMar, an online grocer that sources products from around the world. The pasta we are using for this recipe is made in Italy in the Grangnano Pasta Factory and uses fresh local ingredients.

Is one pot shrimp pesto healthy?

The short answer is yes!

Despite its simplicity, this recipe pulls double duty as a protein powerhouse and a clever vehicle for sneaking in veggies without sacrificing flavor. The spinach seamlessly wilts into the pasta, playing a stealthy role—you’ll hardly even notice it’s there! And spinach is an incredible source of plant-based iron and protein!

We also like to use shrimp as the protein for this dish, which is naturally lighter than most other animal-based proteins. It carries a low fat content and calorie count. While you may not want to eat shrimp every single day, as it is higher in sodium and carbohydrates, it is a healthy way to diversify your meals.

How to make one pot shrimp pesto

Pour the pasta shells (or pasta of your choice) into a deep dish pot. Ideally, you want to use a pot that has a compatible top or cover.
Add the cherry tomatoes, and olive oil on top. Follow that by seasoning with salt, pepper, oregano and thyme.
Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat. Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and one cup of spinach. Mix everything together while the pot is still hot – this will allow the spinach to naturally wilt without getting too soggy.
Serve immediately in your go-to pasta bowl. Top with baked shrimp (or sautéed) and shaved parmesan cheese.

close up image of a scoop of one pot pesto pasta with shrimp

How to make baked shrimp

Preheat oven to 400 degrees F.
In a bowl add thawed and dried shrimp. Toss with olive oil, salt, pepper, paprika, chili powder, and garlic.
In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque).

Common Questions about One Pot Pesto Pasta with Oven Baked Shrimp

What sides go well with pesto pasta and shrimp?

A simple green salad with lemon dressing makes a reliable light side. Garlic bread is also fantastic for soaking up any extra pesto sauce!

How do you prevent pasta from sticking in a one-pot recipe?

Stirring frequently during the first few minutes of cooking is crucial – this is when pasta is most likely to stick. Also, using enough liquid and keeping it at a gentle simmer rather than a rolling boil helps prevent sticking.

What can I substitute for pine nuts in pesto?

Walnuts, almonds, or even sunflower seeds make excellent alternatives to pine nuts in pesto. Each option adds its own unique flavor while maintaining the essential nutty richness that makes pesto so memorable.

Can I make this dish ahead of time?

While you can prep components separately (like making the pesto or cleaning the shrimp), this dish really shines when served fresh and hot. The pasta absorbs the pesto beautifully, and the shrimp stay tender and juicy when they’re served right after baking.

the Ayyem kitchenServings: 8 servings

Prep: 15 mins
Cook: 13 mins
Total: 28 mins

This one pot pesto pasta is loaded with fresh spinach, pesto, and parmesan cheese! Made with a side of baked shrimp! Email

Ingredients

1 cup cherry tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons lemon olive oil or extra virgin olive oil
4 cup low sodium vegetable broth
1 pounds uncooked pasta shells or your choice of pasta
1/4 cup prepared pesto
1/3 cup heavy cream
3 cups fresh baby spinach

Baked Shrimp

1 pound large raw frozen shrimp 21-25 per pound (thawed)
2 Tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
3 cloves minced garlic

Instructions

Preheat oven to 400 degrees Fahrenheit.
In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.1 teaspoon salt, 1/2 teaspoon black pepper, 1 pound large raw frozen shrimp, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 2 Tablespoons extra virgin olive oil, 3 cloves minced garlic
In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.1 pounds uncooked pasta shells
Add the cherry tomatoes, salt, pepper, oregano and thyme. Drizzle with oil. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.1 cup cherry tomatoes, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cup low sodium vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons lemon olive oil
Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot – this will allow the spinach to naturally wilt without getting too soggy.1/4 cup prepared pesto, 1/3 cup heavy cream, 3 cups fresh baby spinach
Serve immediately in your go-to pasta bowl. Top with shrimp.