One of our family’s favorite evening dinners is this creamy pesto shrimp pasta.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 pound linguine pasta
- ½ cup butter
- 2 cups heavy cream
- ½ teaspoon ground black pepper
- 1 cup grated Parmesan cheese
- ⅓ cup pesto
- 1 pound large shrimp, peeled and deveined
Instructions
- Gather ingredients together.
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- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
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- Meanwhile, melt butter in a large skillet over medium heat. Stir in cream and season with pepper; cook, stirring constantly, for 6 to 8 minutes.
- Stir Parmesan cheese into cream sauce until thoroughly mixed. Stir in pesto and cook until thickened, 3 to 5 minutes.
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- Stir in shrimp and cook until they turn pink, about 5 minutes. Serve sauce over hot linguine.
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- Serve hot and enjoy!
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- This recipe is also great when made with crabmeat instead of shrimp.
Nutrition Facts
| Calories | 646 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 210 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 24 g |
| Sodium | 437 mg |
| Sugars | 0 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is delicious. I added onions, mushrooms and sauteed that in the butter until the cream was added. When that started to simmer I added the cheese and put on the water to boil. Once boiing, I started the fettuccini and added the shrimp (which I had doused with Old Bay). I always cook pasta a minute less than the package directions because it continues cooking while you drain it. When finished, I put it all in a serving bowl with fresh spinach on top. The only problem is I want to keep eating it.
Whatever you do, just do not mix the noodles into the same pot as the cream like you’re making lazy spaghetti, because the noodles will absorb the sauce and it will not be as saucy as you like or think it should be. Just put the noodles on a plate and then put the shrimp and sauce over the noodles as soon as it is done and still hot.
Very easy to make. Used shredded parm which can make creamier. Honestly would have liked it better with out the shrimp.
Delicious!
Really easy and decadent. VERY rich. I could only eat a small portion. But totally worth it. I sauteed some very thinly sliced garlic into the butter before adding the cream. I also added some halved cherry tomatoes at the end for a pop of color and flavor.
5/17- Quick and easy. Even Riley loved it. Will do it again. Followed the recipe as written. Could use garlic, and maybe mushrooms.
I can’t complain. With garlic sticks my family enjoyed. To my surprise my mom ate some
I used pecorino and added toasted piñon. I may try half parm and half romano. This sauce is delicious with lobster ravioli and pan fried salmon. I will be making this often!
Excellent quick recipe! Used salad shrimp instead, was very good. I did also try the recommendation and made it another time with imitation crab and it was very rich but delicious!
I followed this recipe, but added some sauted onions and mushrooms. I also added a can of Italian style tomatoes. Everyone loved it. It was delicious.
My kids (ages 7 and 11) LOVE this recipe. Our family of 4 has been making this recipe at least once a month for a couple of years now. The only alteration I make is to double the amount of pesto. T
Quick, easy, and delicious. You could also substitute the protein for something like chicken. Excellent recipe!
It was a very easy recipe. My husband and children love it! Best of all, this dish did not give me any tummy issues.
So delicious!!!! Added squash, zucchini, and mixed the shrimp pesto together with the noodles
It tastes great and easy to follow. Thank you! I added fresh parsley, spinach, and sun dried tomatoes for person preference.
I only used 1/2 cup cheese, 1/4 cup butter, 1/2 cup pesto sauce. I use Kirkland pesto sauce. It turns out very tasty and super easy to make. I think i will use more pesto sauce and a little bit more heavy cream. I prefer more running sauce than thick sauce. Surely I will make again!
Used 1 can coconut milk, red pepper flakes, and sliced fresh mushrooms…best (modified) recipe I ever made…
This dish got an enthusiastic thumbs up from all 4 folks at the table! The sauce renders restaurant quality flavors. So rich and creamy, all ingredients worked together like a symphony. Instead of shrimp, I used some red snapper that my husband had caught himself in the Gulf of Mexico–sauteed in olive oil and cut into chunks ahead of the rest of the meal, then reheated in the sauce shortly before serving. I’m willing to bet many types of fish could be used. The sauce is so simple to make and concocted in just a few minutes. This meal could easily be made on a work night. Keeping!
Excellent
Simple and delicious! I made my own pesto and cut back a little on the Parmesan cheese(because my pesto had a lot in it).
Delicious. I did add fresh basil and sliced, sautéed mushrooms. In addition, I sautéed the shrimp in olive oil and garlic.