Shrimp Pesto Pasta

Fast-from-scratch pesto adds easy bright flavor to this pasta toss packed with sautéed shrimp, artichoke hearts, Greek olives, and fresh tomatoes!


4 - 4 serving

Total Time

Cook Time


  • 1/2 c. slivered almonds
  • 1 lemon
  • 2 c. fresh basil leaves
  • 1 clove garlic
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. low-fat mayonnaise
  • 8 oz. rigatoni pasta
  • 1 lb. extra-large shrimp
  • 1 can (14.1 oz.) quartered artichoke hearts drained
  • 1 tomato diced
  • 1/4 c. drained halved pitted Kalamata olives


In small dry skillet, cook almonds over medium heat, stirring occasionally, until lightly browned, 5-7 minutes. Remove from skillet; cool. Grate 1 tsp zest and squeeze 1 tbsp juice from lemon into separate bowls; reserve.  

In food processor, combine basil, 1/3 cup water, garlic, salt, pepper, ¼ cup almonds, and reserved lemon juice; process until almost smooth. Stir in mayonnaise; reserve.

Cook pasta according to package directions. Drain and return to pot. Meanwhile, coat large nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; cook, turning once, until opaque, 3-4 minutes per side. In pot, toss pasta with shrimp, artichoke hearts, tomato, olives, and reserved pesto. Transfer mixture to serving bowl. Sprinkle with reserved zest and remaining ¼ cup almonds.

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