Shrimp Kale Artichoke Pesto Pasta

Shrimp Kale Artichoke Pesto Pasta

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Mahy


  • 2 lb of fresh or frozen and thawed shrimps , peeled and deveined. ( 20-25 count, less or moreā€”to your taste)
  • 3 large cloves of garlic minced
  • 3 tablespoons of fresh herbs mixed ( a mixture of parsley, basil, mint, oregano, cilantro or just one, or your favorite combination)
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • 1/4 teaspoon of salt
  • pinch of fresh black pepper
  • 20 ounce of linguine or your favorite pasta
  • 1 1/2 Tablespoons of salt for the pasta water
  • Kale Artichoke Walnut Pesto
  • 1/4 cup of freshly grated Parmesan cheese , and more for sprinkling


  1. Preheat your oven to broil.
  2. Place a large pot of water on high heat and let it boil vigorously. Add in the salt and pasta.
  3. Line a baking sheet with foil or parchment paper. Toss the shrimps with the garlic, herbs, lemon juice, olive oil and seasoning. Layer the shrimps in a single layer on the baking sheet and broil for 3-5 minutes (depending on the shrimp size) until the shrimp turns pink and completely opaque. Let it cool for a couple of minutes while you finish off the pasta.
  4. When the pasta is done, remove 1/4 cup-1/2 cup of the pasta water (the water where the pasta has been boiling and cooking away) and strain the pasta completely.
  5. Toss the pasta with 1/4 cup (more or less to taste) of the kale artichoke pesto and add the pasta water 2 tablespoons at a time creating a sauce (as thin or thick as you prefer) and add the Parmesan cheese while mixing.
  6. Keep adding more pasta water and cheese until you reach the desired thickness and consistency of the sauce.
  7. Serve the pasta topped with the broiled shrimps. Sprinkle extra Parmesan cheese if desired.