Food and Recipe

Pesto shrimp pasta recipe with parmesan polenta

Pesto shrimp pasta recipe with parmesan polenta is insanely delicious. There’s just nothing quite like a rich pesto sauce.  It’s cheesy, herbaceous, unctuous, and sooo good.  Plus, it goes nicely with so many things… like pasta, chicken, veggies, pizza, polenta, shrimp, and tomatoes!

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I’m so excited to share this delicious recipe with you today.   It’s not only insanely delicious, but it’s also ready and on the table in less than 30 minutes.


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With creamy cheesy Parmesan polenta, tomatoes simmered in garlic and olive oil, fresh shrimp sautéed and tossed in pesto, topped off with some crispy pancetta and fresh basil.  A delightful homemade Italian feast on the table in 30 minutes!

Pesto shrimp pasta recipe

This Pesto Shrimp pasta recipe with Parmesan Polenta is a rich and luscious meal full of all your favorite Italian flavors!

  1. Preparation Time: 10 mins
  2. Cook Time: 15 mins
  3. Total Time: 25 mins
  4. Course: Dinner
  5. Cuisine: Italian
  6. Keyword: Pesto, Shrimp
  7. Servings: 6 servings
  8. Calories: 474 kcal
  9. Recipe Author: Holly Sander

We’re using this Pesto Alla Genovese from HemisFares (a high-quality product line that can be found at your local Kroger store) for our recipe today.

Well, let’s get cooking!

Pesto shrimp pasta recipe with parmesan polenta #PestoShrimpPastaRecipe #ShrimpPastaRecipe #ShrimpRecipe #Shrimp #ShrimpPasta

Pesto Shrimp with Parmesan Polenta, a restaurant-quality meal made in less than thirty minutes in the comfort of your own home.

Ingredients for Pesto shrimp pasta recipe

  • 4 cups chicken stock
  • 1 cup Instant Polenta
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 3 slices of Pancetta, cubed
  • 1 pound of fresh Gulf shrimp
  • 3 ounces HemisFares Pesto
  • 1 tablespoon olive oil
  • 1-pint cherry tomatoes
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh basil rinsed and dried


Peel shrimp and devein, leaving the tails intact, then set aside.
In a medium saucepot, bring 3 cups chicken stock to a boil. Add polenta and begin whisking.

Add Parmesan cheese, and salt, then continue whisking while cooking over medium heat. Add more chicken stock as needed and continue cooking until smooth, about 5 minutes total.

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Add pancetta to a large saucepan and saute over medium heat until browned on all sides, about 3 minutes. Remove using a slotted spoon and set aside.

Add shrimp to the saucepan and cook over medium heat. Watch them closely and turn after about 1 minute, ensuring they are cooked to a firm, opaque texture – about 3 minutes total. Toss shrimp with 1 tablespoon of pesto, then remove from heat and set aside.

In a fresh saucepan, add 1 tablespoon of olive oil and bring to medium heat. Add cherry tomatoes, salt, pepper, garlic, and red chili pepper flakes. Continue to cook until the tomatoes blister and form a tomato sauce.

To assemble, plate polenta, then add more pesto as desired. Top with tomato sauce and shrimp, and finish with pancetta and small pieces of basil.

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