Creamy Pesto Shrimp Linguine
This Creamy Pesto Shrimp Linguine is a quick, indulgent, and fresh pasta dish perfect for any weeknight or special occasion.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Grater
Ingredients
- 8 oz linguine pasta the perfect pasta shape to hold onto the creamy sauce
- 1 lb shrimp peeled and deveined, fresh or thawed
- 2 tbsp olive oil for sautéing the shrimp and garlic
- 2 cloves garlic minced, adds a fragrant punch
- 1/2 cup heavy cream for that luscious, silky sauce
- 1/2 cup pesto sauce choose your favorite jarred pesto or homemade
- 1/2 cup grated Parmesan cheese freshly grated for the best flavor
- salt and pepper to taste, essential seasonings
- fresh basil leaves for garnish, adds a pop of color and freshness
Instructions
- Bring a large pot of salted water to boil. Add the linguine and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve 1/2 cup of pasta water before draining to help loosen the sauce if needed.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp, seasoning lightly with salt and pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Remove shrimp from the pan and set aside.
- Reduce heat to medium and add minced garlic to the same skillet. Sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream and stir well, allowing it to warm through for 2 minutes. Add the pesto sauce and grated Parmesan cheese, stirring gently until the sauce is smooth and creamy.
- Return the cooked shrimp to the skillet with the sauce. Add the drained linguine and toss everything together to coat evenly. If the sauce feels too thick, stir in reserved pasta water a tablespoon at a time to loosen it up.
- Taste and adjust seasoning with salt and pepper as needed. Plate the creamy pesto shrimp linguine and garnish with fresh basil leaves for a fragrant, colorful finish.
Notes
- Do not overcook shrimp to avoid rubbery texture; cook just until pink and opaque.
- Use reserved pasta water to adjust sauce consistency without diluting flavor.
- Store leftovers in an airtight container and consume within 2 days; reheat gently to prevent sauce separation.