Thai Shrimp Basil Pesto Pasta

I’ve always loved playing with flavors that bring together different culinary worlds, and this Thai Shrimp Basil Pesto Pasta is exactly that kind of dish. It’s a fusion of Italian comfort and Thai freshness, and every bite delivers the perfect mix of creamy, herbaceous pesto with the bold, citrusy notes that are so signature in Thai cooking. The shrimp are juicy and tender, and when they soak up that aromatic basil sauce, magic happens. It’s the kind of dish that tastes like you spent hours on it — but really, it comes together in under 30 minutes.

This is one of my go-to weeknight dinners when I want something a little elevated but still simple enough to throw together after a long day. The pesto is made with Thai basil instead of the traditional sweet basil, giving the sauce a peppery kick and a slightly aniseed undertone. Tossed with al dente pasta and golden-seared shrimp, it’s fresh, fast, and full of flavor.

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Why You’ll Love This Thai Shrimp Basil Pesto Pasta

• Fast and flavorful: Ready in less than 30 minutes with restaurant-quality taste.
• Fusion done right: Combines the richness of Italian pasta with bold Thai herbs.
• Customizable: You can switch up the protein or pasta, and it still works beautifully.
• Perfect for any season: Light enough for summer, satisfying enough for cooler nights.
• Impressively simple: Looks gourmet, tastes incredible, but surprisingly easy to make.

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What Kind of Pasta Works Best for Thai Shrimp Basil Pesto Pasta?

For this dish, I love using fettuccine or tagliatelle — something with a broad surface area that can really hold onto the pesto. The slightly chewy texture of ribbon pasta pairs beautifully with the tender shrimp and creamy sauce. That said, spaghetti, linguine, or even short pasta like penne can also work well. If you’re going for something gluten-free or lower-carb, zucchini noodles or rice noodles are also great alternatives that still complement the Thai-inspired flavors.

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Options for Substitutions

One of the things I enjoy most about this recipe is how flexible it is. Depending on what’s in your pantry or your dietary preferences, here are a few easy swaps:

• Shrimp: Try grilled chicken, tofu, or scallops if you’re not into shrimp.
• Thai basil: Regular sweet basil works in a pinch, but you can also mix in cilantro or even mint for added freshness.
• Pasta: Use rice noodles for a more traditional Thai twist, or swap in soba, whole wheat pasta, or gluten-free options.
• Nuts in pesto: Traditional pine nuts can be replaced with cashews, peanuts, or even sunflower seeds to keep things allergy-friendly.
• Dairy-free: Replace the Parmesan with nutritional yeast or a dairy-free cheese alternative.

These swaps won’t take away from the flavor — they just help tailor the dish to your mood or needs.

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Ingredients for Thai Shrimp Basil Pesto Pasta

• Shrimp: The star of the dish — sweet, juicy, and quick to cook. I use large peeled and deveined shrimp for ease and presentation.
• Fettuccine (or pasta of choice): Wide noodles like fettuccine are ideal for catching all that rich, herby pesto sauce.
• Thai basil leaves: Brings a bold, peppery twist to traditional pesto with a hint of anise. This herb truly defines the dish.
• Garlic: Adds depth and that signature savory kick to the pesto.
• Lime juice: A splash of acidity brightens the entire plate and ties into the Thai flavor profile.
• Toasted cashews: These stand in for traditional pine nuts — they’re creamy and subtly sweet, perfect for the pesto base.
• Parmesan cheese: Brings umami and creaminess to the pesto; a little goes a long way.
• Olive oil: Helps blend the pesto into a silky, pourable sauce that coats the pasta beautifully.
• Salt and black pepper: Essential for seasoning both the shrimp and the pesto.
• Chili flakes (optional): Adds a bit of heat if you like your pesto with a spicy Thai edge.

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the fettuccine (or pasta of choice) according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

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Step 2: Make the Thai Basil Pesto

In a food processor or blender, combine Thai basil leaves, garlic, toasted cashews, Parmesan cheese, lime juice, and a pinch of salt and pepper. While blending, slowly drizzle in olive oil until the pesto becomes smooth and creamy. Adjust the seasoning to taste. Set aside.

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Step 3: Sear the Shrimp

In a large skillet over medium heat, add a splash of olive oil. Add the shrimp in a single layer and season with salt, pepper, and a pinch of chili flakes if desired. Cook for about 2 minutes per side until pink and slightly golden. Remove from heat and set aside.

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Step 4: Combine Everything

In the same skillet, add the cooked pasta and pour in the pesto. Toss everything gently, adding a little reserved pasta water as needed to loosen the sauce. Fold in the cooked shrimp and toss again to coat everything evenly.

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Step 5: Garnish and Serve

Transfer the pasta to a large serving bowl or individual plates. Top with extra Thai basil leaves, a sprinkle of chili flakes, or a bit more Parmesan if you like. Serve immediately while warm.

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How Long to Cook Thai Shrimp Basil Pesto Pasta

This dish comes together surprisingly fast:

• Pasta cooking time: Around 8–10 minutes (depending on the type you use)
• Shrimp cooking time: Just 4–5 minutes total — they cook quickly and should be pink and opaque
• Pesto prep time: 5 minutes in a blender or food processor
• Total time: You’re looking at about 20–25 minutes from start to finish, making it perfect for busy weeknights or last-minute dinner ideas.

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Tips for Perfect Thai Shrimp Basil Pesto Pasta

• Don’t overcook the shrimp: They turn rubbery fast. As soon as they’re pink and opaque, pull them off the heat.
• Use fresh Thai basil: It makes all the difference — look for firm, vibrant leaves with that classic peppery scent.
• Toast your cashews lightly: It enhances the flavor and gives your pesto a warm, nutty undertone.
• Reserve pasta water: This starchy liquid helps emulsify the pesto and gives you a silky sauce that clings beautifully.
• Add pesto off the heat: Stir the pesto into the pasta away from direct heat to preserve its vibrant green color and fresh flavor.
• Taste and adjust: Add more lime for brightness, more Parmesan for umami, or a pinch of chili flakes for heat.

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Watch Out for These Mistakes While Cooking

• Using old or wilting Thai basil: The flavor won’t pop the way it should. Always go for fresh, bright green leaves.
• Cooking the pesto: Heating pesto too much dulls its flavor and color — stir it in at the end, off the heat.
• Skipping the pasta water: This starchy water is your secret weapon for a glossy, well-blended sauce.
• Overcrowding the shrimp pan: This causes steaming instead of searing. Cook in batches if necessary.
• Over-salting early: Parmesan and pesto can be salty, so always taste before adding extra salt at the end.

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What to Serve With Thai Shrimp Basil Pesto Pasta?

Garlic Chili Edamame

A spicy, garlicky appetizer that ties into the Thai flavor theme and adds protein and crunch.

Thai Cucumber Salad

Refreshing, tangy, and slightly sweet — the perfect contrast to the creamy pasta.

Crispy Spring Rolls

Serve with a sweet chili dipping sauce for a fun and crispy side.

Steamed or Roasted Broccolini

Lightly dressed with sesame oil, this veggie side is clean and complements the bold flavors of the pasta.

Mango Sticky Rice (for dessert)

Finish the meal with this classic Thai dessert — creamy coconut rice and sweet mango is a dreamy combo.

Sparkling Lime Water or Thai Iced Tea

Pair the dish with something cool and citrusy — or rich and milky if you prefer contrast.

Chili-Lime Grilled Corn

A juicy, smoky addition that balances out the herbal richness of the pesto.

Simple Mixed Greens Salad

Light, crisp, and tossed with a rice vinegar dressing — an easy, fresh companion to round out the meal.

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Storage Instructions

Leftovers of this Thai Shrimp Basil Pesto Pasta store well — just follow these simple steps:

• Refrigerate: Transfer any cooled leftovers to an airtight container. It’ll keep in the fridge for up to 3 days.
• Reheat gently: Warm it in a skillet over low heat with a splash of water or olive oil to rehydrate the sauce without drying it out. Avoid microwaving the shrimp for too long — it can make them rubbery.
• Freezing not recommended: Due to the fresh basil and cooked shrimp, this dish doesn’t freeze well. The texture and flavor will suffer upon thawing.

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Estimated Nutrition (Per Serving – Approximate)

• Calories: 520 kcal
• Protein: 28g
• Carbohydrates: 45g
• Fat: 26g
• Saturated Fat: 5g
• Unsaturated Fat: 18g
• Cholesterol: 190mg
• Sodium: 430mg
• Fiber: 3g
• Sugar: 2g
• Serving Size: 1 generous plate

These values may vary slightly depending on the type of pasta and how much pesto you use.

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Frequently Asked Questions

Can I use regular basil instead of Thai basil?

Yes, you can. While Thai basil gives the dish a unique, peppery flavor, regular sweet basil works just fine in a pinch. You might want to add a bit of lime zest or a few mint leaves to mimic the complexity of Thai basil.

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Can I make the pesto ahead of time?

Absolutely. The pesto can be made up to 3 days in advance and stored in an airtight container in the fridge. Add a thin layer of olive oil on top to preserve the bright green color.

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Is this dish spicy?

Not by default. The base recipe is mild, but you can add chili flakes or Thai bird’s eye chilies if you like heat.

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Can I make this dish dairy-free?

Yes! Simply replace the Parmesan cheese with a dairy-free alternative or nutritional yeast for that savory, umami kick.

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What’s the best shrimp size to use?

Large shrimp (16/20 count) are ideal — they’re meaty, cook quickly, and look great on the plate. Smaller shrimp work too, but they’re easier to overcook.

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Can I make this vegetarian or vegan?

Definitely. Swap the shrimp for pan-fried tofu or sautéed mushrooms, and use dairy-free cheese or nutritional yeast in the pesto.

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How do I avoid overcooking the shrimp?

Cook them just until they turn pink and slightly golden — about 2 minutes per side. Remove from the pan immediately to prevent carryover cooking.

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Can I serve this cold as a pasta salad?

Yes! Let the pasta and shrimp cool completely, then toss with the pesto. It makes a fantastic chilled lunch or potluck dish.

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Conclusion

Thai Shrimp Basil Pesto Pasta is one of those vibrant, satisfying meals that feels both comforting and exciting. It delivers on big flavors without demanding hours in the kitchen — perfect for weeknight dinners, easy entertaining, or even a next-day lunch if you’re lucky enough to have leftovers. The fusion of spicy, herbal, and savory notes will keep you coming back to this recipe again and again. Give it a try — and don’t be surprised if it becomes a staple in your rotation.

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