This simple and delicious paleo shrimp pesto pasta is packed with flavor, family friendly and quick enough for weeknight dinners, especially if you make the pesto ahead of time! You can use cassava pasta or any veggie noodles of your choice to make a pasta dinner that’s totally gluten free, dairy free, and packed with protein and healthy fats.
I knew I had to make another pesto recipe because I couldn’t stop craving it! From pesto pizza to spaghetti squash and meatballs, it’s definitely one of my favorite sauces of all time.
And honestly, I couldn’t stop thinking about pesto PASTA! Not spaghetti squash or zucchini noodles, but actual pasta. It was the perfect time to try out the Jovial Foods cassava spaghetti – I had been meaning to try it ever since I saw it and it definitely didn’t disappoint!
Now that said, this shrimp pesto would be absolutely delicious even if you go the squash or zucchini route, or even serve it over cauliflower rice. This way you can keep it lower in carbs, keto and Whole30 compliant.
If you don’t eat strictly paleo, you can also serve it tossed with any gluten free pasta you like. Even my kids could not get enough of this one!
What You Need to Make Paleo Shrimp Pesto Pasta
Simple ingredients make the absolute best pesto! To replace the parmesan cheese in typical pesto recipes, I use nutritional yeast.
If you haven’t tried this out yet I highly recommend it! It adds cheesy flavor to dairy free recipes and it totally paleo and Whole30 compliant.
Here’s what you’ll need to prepare the shrimp pesto pasta:
Pesto:
- fresh basil leaves
- walnuts
- fresh garlic
- nutritional yeast (for flavor)
- olive oil or avocado oil
- fresh lemon juice
- sea salt + black pepper
Pasta:
- ghee
- fresh garlic
- shrimp
- Sea salt + black pepper black pepper
- cherry or grape tomatoes
- 1 box Jovial Foods Cassava Spaghetti (or your favorite veggie noodles)
How to Make Paleo Shrimp Pesto Pasta
Prepare the pesto first. Place the basil, walnuts, garlic and nutritional yeast in a food processor and pulse several times until the nuts are crumbly. Add in the oil and lemon juice and pulse to combine. It shouldn’t be too smooth. Taste and then season with salt and pepper as desired, stir and set aside.
Prepare your pasta as directed on the box, or sauté your veggie noodles.
Heat a large skillet over medium heat and add the ghee. Add the garlic and cook about 45-60 seconds to soften. Add the shrimp in a single layer and season with sea salt and black pepper. Cook about 1-2 minutes, flip, and add the tomatoes to the skillet. Cook, stirring occasionally, another 1-2 minutes or until shrimp is opaque (cooked through).
Toss the shrimp mixture with the cassava pasta or veggie noodles and as much of the pesto as desired to serve. Serve right away and enjoy!
How to Store Leftover Pesto
This recipe makes a lot of pesto, so you might have some left over to use for something else. I love pesto as a dip or spread for almost anything so it’s not difficult to find another use for it!
Whether it’s potatoes or sweet potatoes, meatballs or eggs, pesto is just amazing. To store leftover pesto, transfer it to a sealed container or jar and keep it in the refrigerator for up to one week, or freeze it for up to one month.
You can even freeze it in small portions by using an ice cube tray or snack size plastic bags and simply defrost it as you need.
Swapping Out the Shrimp for Another Protein
You can easily sub in cubed or sliced chicken or beef in this recipe! Just make sure to adjust the cooking time for the protein as needed to cook through. I especially love the chicken-pesto combo (as you can see from my blog recipes!) but thinly sliced steak would be pretty delicious too.
I hope you’re ready for a seriously tasty dinner (or lunch) that’s bound to become a favorite for your family! Grab your ingredients and your favorite skillet – it’s time to cook!
Shrimp Pesto Pasta {Paleo}
Shrimp Pesto Pasta {Paleo}
Ingredients
Pesto:
- 4 cups fresh basil leaves about 3 oz
- 1/2 cup walnuts
- 4 cloves garlic
- 2 Tbsp nutritional yeast for flavor
- 1/2 cup olive oil or avocado oil
- 1 Tbsp fresh lemon juice
- 3/4 tsp sea salt
- Freshly ground black pepper to taste
Instructions
-
Prepare the pesto first. Place the basil, walnuts, garlic and nutritional yeast in a food processor and pulse several times until the nuts are crumbly. Add in the oil and lemon juice and pulse to combine. It shouldn’t be too smooth. Taste and season with salt and pepper, stir and set aside.
-
Prepare your cassava pasta as directed on the box or sauté your veggie noodles.
-
Heat a large skillet over medium heat and add the ghee. Add garlic and cook about 45-60 seconds to soften. Add in the shrimp in a single layer and season with sea salt and black pepper. Cook about 1-2 minutes flip and add the tomatoes to the skillet. Cook, stirring occasionally, another 1-2 minutes or until shrimp is opaque (cooked through).
-
Toss the shrimp mixture with the cassava pasta or veggie noodles and as much of the pesto as desired to serve. You might have some pesto left over. Store leftover pesto in a sealed container or jar in the refrigerator for up to one week, or freeze for up to one month. Enjoy!
Recipe Notes
*or any veggie noodles of your choice, or your favorite gluten free pasta.
**Nutrition info is based on 6 servings and includes 8 oz GF pasta + all of the pesto. Using veggie noodles and less pesto will significantly alter the nutrition stats.
Nutrition
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Want More Pesto Recipes? Try One of These!
Pesto Chicken Stuffed Sweet Potatoes
Pesto Paleo Baked Spaghetti Squash
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Simple and delicious paleo shrimp pesto pasta
Oh, there is nothing like a combo of shrimp and pesto! For my taste, Pelati tomatoes are also perfect here, their sourness will complement the taste.
Thank you!
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What could we sub for walnuts? my daughter is allergic. Thanks
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This was delicious!! My husband said we need to make this the next time we have guests over for dinner. 😊 Thanks for the recipe!