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Pesto Pasta with Shrimp and Peas
with strawberry, fennel, arugula salad

Active: 35 minTotal: 35 min

If you made fresh pesto ahead of time, this summery pasta dish will come together in a flash. The salad on the side gets balance with strawberries for sweetness and fennel for a naturally spicy bite.


Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove, peeled
  • Cheese, parmesan (opt) - 1 oz, grated
  • Basil, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Pesto Pasta with Shrimp and Peas:
  • Shrimp, peeled and deveined - 1 lb
  • Peas, frozen - 1 1/2 cups
  • Pasta, uncooked shells - 8 oz (sub any small pasta shape)
  • Oil, cooking - 1 Tbsp
  • Basil Pesto (ingredients listed separately) - ~1/4 cup
  • Cheese, parmesan - 2 oz, grated
Strawberry, Fennel, and Arugula Salad:
  • Vinegar, apple cider - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Fennel, small - 1 bulb, thinly sliced
  • Strawberries - 1 pint, quartered
  • Arugula - 5 oz
  • Black pepper (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Shrimp - Defrost shrimp. Pat dry and season with some salt and pepper.
  2. Peas - Defrost peas.
  3. Pasta - Cook pasta according to package directions. (Can be done up to 5 days ahead)
  4. Make pesto - (Skip if pesto was made ahead for Monday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, cheese (portion for pesto, if using), basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  5. Make vinaigrette - Whisk together cider vinegar, mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
  6. Fennel / Strawberries - Prep as directed.


  1. Combine fennel, strawberries, and arugula in a bowl.
  2. Heat a large skillet or Dutch oven over medium heat. Add cooking oil and then shrimp. Saute shrimp until opaque and nearly cooked through.
  3. Add peas and cooked pasta to shrimp and stir for 1 minute, to warm everything up. Remove from heat and stir in pesto. Taste and season with some salt and pepper.
  4. Toss salad with vinaigrette and top with black pepper.
  5. Serve pasta with cheese (portion for pasta) grated over top. Enjoy pasta with salad on the side.

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This meal has 28 reviews

Quick and easy to make with store-bought pesto. The pasta was a little lacking in flavor on its own, but when eaten in conjunction with the salad it was flavorful enough and I enjoyed the meal as a whole!

By: Victoria
Posted: Nov 14, 2019
Diet: Original

Thought the pasta was great. Had to improvise with the salad because my strawberries went bad before I got a chance to use them in this recipe. Used sliced nectarines instead. Arugula was also on the verge of going bad. If you buy your ingredients at the beginning of the week for all the week’s recipes, you can’t wait too long to use them up, some of the produce goes bad fast!

By: L
Posted: Jul 28, 2019
Diet: Original

The pesto sauce seemed to be lacking a little bit. Perhaps more bazil would do it. The shrimp and peas came together really nicely though!

By: A
Posted: Dec 17, 2018
Diet: Original

Not a big fan of the pasta. Tasted very bland to me.

By: Marin
Posted: Dec 13, 2018
Diet: Original

Used store-bought pesto because my grocery only carried tiny amounts of basil for $$$$. Worked great - my 6-year-old asked for fourths. Success!

By: Amy
Posted: Oct 22, 2018
Diet: Original

This is a new favorite! My pesto came out great.

By: Jenna
Posted: Oct 03, 2018
Diet: Original