Pasta & Pancit


Seafood Pesto Pasta Recipe

This Seafood Pesto Pasta is truly delish. The seafood and tomatoes are just perfect in every bite. I just love how the juicy tomatoes complements the pesto sauce.

Aside from calamari rings, you may also use mussels or clams alternatively. Just steam the mussels first. Don’t forget to toast some garlic buttered slices of bread too. Enjoy!



  • 300 grams spaghetti (can also use linguine or fettuccine)
  • ½ kilogram shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano
  • salt and pepper to taste
  • ¼ cup parmesan cheese
  • 1 cup cherry tomatoes halved, or 1 chopped tomatoes (optional)
  • 2 pcs calamari or squid, thinly sliced into rings
  • Optional garnish: chopped parsley
  • For the Basil Pesto Sauce:
  • 1 Cup Sweet Basil Leaves
  • 2 cloves Garlic
  • ½ cup Extra Virgin Olive Oil
  • 2 ½ Tbsp Pine Nuts, toasted (or raw almonds)
  • Salt & Pepper for seasoning


  1. Cook pasta according to package instructions in a large pot of water.
  2. Prepare shrimp and calamari.
  3. In a large pan, heat olive oil over high heat. Add shrimp and cook for 2 minutes. Add calamari and sprinkle with Italian seasoning, salt and pepper and let it cook for 2 minutes more. Avoid over cooking calamari and shrimp or it turns rubbery.
  4. Let the seafood cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
  5. Drain water from the pasta and transfer it to the pan with the shrimp and calamari. Toss in the pesto sauce.
  6. Add chopped cherry tomatoes and drizzle with parmesan cheese to the pan. 
  7. Garnish with chopped parsley for more aroma. Happy cooking and enjoy!