Shrimp Pesto Pasta with Sun-Dried Tomatoes: The 20-Minute Restaurant-Quality Dinner You Can Make at Home

You’re craving something bright, bold, and deeply satisfying.
Something with garlicky shrimp, vibrant pesto, and those sweet, chewy sun-dried tomatoes you love from your favorite Italian spot.

But you don’t want to pay $24 for a plate—or wait for delivery.

Good news: you can make a restaurant-worthy shrimp pesto pasta with sun-dried tomatoes in under 20 minutes—with ingredients from your pantry and the seafood counter.

In 2025, with more Americans embracing quick, global-inspired weeknight meals, this dish is surging. Google Trends shows searches for “shrimp pesto pasta sun-dried tomatoes” up over 170% since early 2024—and for good reason. It’s affordable, elegant, and ready faster than takeout.

Let’s break down how to make it perfectly—and why it works when other quick pastas fall flat.

Table of Contents

Why This Dish Is a Weeknight Hero

This isn’t just pasta with sauce. It’s a harmony of textures and flavors:

Shrimp: tender, protein-rich, cooks in 3 minutes
Pesto: herbaceous, garlicky, full of healthy fats
Sun-dried tomatoes: sweet, tangy, chewy—packed with umami
Pasta: the perfect vehicle for it all

And because everything cooks in one pot (or one pan + one pot), cleanup is minimal. Total active time? Just 15 minutes.

Real-life win: I made this last Tuesday while my kid did homework. By the time he finished math, we were twirling forkfuls like we’d ordered from a trattoria.

Your Foolproof 20-Minute Game Plan

The secret? Cook the pasta first, then build the sauce in the same pot.

Ingredients (serves 4):

12 oz linguine or fettuccine
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 garlic cloves, minced
½ cup oil-packed sun-dried tomatoes, chopped (reserve 1 tbsp oil)
¾ cup basil pesto (store-bought or homemade)
¼ cup pasta water
¼ cup grated Parmesan cheese
Salt, black pepper, red pepper flakes (optional)
Fresh basil or parsley for garnish

Instructions:

Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, add reserved sun-dried tomato oil and garlic. Sauté 30 seconds until fragrant.
Stir in chopped sun-dried tomatoes and pesto. Warm 1–2 minutes.
Add drained pasta, cooked shrimp, and ¼ cup pasta water. Toss gently until coated and creamy.
Stir in Parmesan. Add more pasta water if needed to loosen.
Garnish with fresh herbs, extra Parmesan, and a pinch of red pepper flakes.

Total active time: 15 minutes. Total hands-off: 5.

Real-Life Scenarios Where This Shines

Date night at home: Feels fancy but takes less time than lighting candles.
Post-work reset: Faster than delivery, more satisfying than frozen meals.
Impromptu guests: Double the batch—it’s ready before they park.
Kid-friendly twist: My nephew calls it “pink pasta” and eats every bite—even the tomatoes.
Budget brilliance: Total cost: ~$14 for 4 servings. Less than two lattes.

Pro Tips From Someone Who’s Made This Weekly

Use oil-packed sun-dried tomatoes. They’re softer, more flavorful, and the oil adds richness to the sauce.
Don’t overcook the shrimp. They go from tender to rubbery in seconds. Pull them at 160°F—they’ll rise to 165°F off-heat.
Reserve that pasta water. The starch helps the pesto cling to every strand.
Boost flavor: Add a squeeze of lemon juice at the end for brightness.
Make it ahead: Chop garlic and tomatoes in the morning. Cook when you get home.

How to Elevate It (Without Losing Simplicity)

Add spinach: Stir in 2 cups fresh spinach at the end—it wilts perfectly in the hot pasta.
Go spicy: Add a pinch of red pepper flakes with the garlic.
Make it creamy: Stir in 2 tbsp heavy cream or coconut milk for extra richness.
Swap proteins: Use grilled chicken or scallops instead of shrimp.
Go gluten-free: Use GF pasta (like Barilla or Jovial)—it works beautifully.

Top 5 FAQs People Actually Search For

1. Can I use jarred pesto?
Yes! Most store-bought pesto works great. Look for brands with simple ingredients (basil, olive oil, pine nuts, Parmesan). Avoid “pesto-style” sauces with fillers.

2. What if I don’t have sun-dried tomatoes?
You can substitute roasted red peppers—but you’ll lose the tangy depth. Sun-dried tomatoes are key for authentic flavor.

3. Can I use frozen shrimp?
Yes—thaw in cold water for 15 minutes, then pat dry. Never cook frozen shrimp straight—it releases too much water.

4. How do I keep the pesto from turning brown?
Toss it with hot pasta immediately. The heat stabilizes the color. A drizzle of olive oil on top also helps.

5. Can I make it dairy-free?
Yes! Use dairy-free pesto (many brands offer it) and skip the Parmesan—or use a plant-based alternative.

The Bottom Line

Shrimp Pesto Pasta with Sun-Dried Tomatoes isn’t just fast.
It’s elegant, satisfying, and deeply flavorful—a reminder that big taste doesn’t require big effort.

With one pot, a pound of shrimp, and a jar of pesto, you can create a meal that feels special without the stress.

So next time you’re craving something bright and bold—but don’t want the bill or the wait—grab that box of pasta, fire up your skillet, and trust the process.

Your future self—twirling forkfuls of garlicky, herby, umami-rich goodness—will thank you.

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