Description
Quick linguine pasta with shrimp in vibrant pesto sauce. Restaurant-quality, ready in minutes!
Ingredients
Scale
- 1 pound linguine pasta
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil, extra virgin
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup pesto, store-bought or homemade (see separate recipe below)
- 1/4 cup heavy cream (optional, for extra richness)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
- Lemon wedges, for serving (optional)
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1/2 cup olive oil, extra virgin
- Salt and freshly ground black pepper to taste
Instructions
- In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes, or until lightly golden and fragrant. Watch them carefully, as they can burn easily. Remove from the skillet and let cool.
- In a food processor, combine the basil leaves, toasted pine nuts, garlic, Parmesan cheese, and Pecorino Romano cheese.
- Pulse the food processor until the ingredients are coarsely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
- Season with salt and freshly ground black pepper to taste.
- Transfer the pesto to an airtight container and store in the refrigerator for up to 5 days. You can also freeze it for longer storage.
- Bring a large pot of salted water to a rolling boil. The salt is important it seasons the pasta as it cooks.
- Add the linguine pasta to the boiling water and cook according to package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not hard.
- Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps to create a creamy sauce and bind everything together.
- Drain the pasta in a colander and set aside.
- Make sure your shrimp are peeled and deveined. Pat them dry with paper towels. This helps them to brown nicely in the pan.
- In a large skillet or sauté pan, heat the olive oil over medium-high heat.
- Add the minced garlic and red pepper flakes (if using) to the hot oil and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. If you overcrowd the pan, the shrimp will steam instead of sear. You may need to cook the shrimp in batches.
- Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque and cooked through. Don’t overcook them, or they will become rubbery.
- Season the shrimp with salt and freshly ground black pepper to taste.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to low. Add the pesto to the skillet.
- If using, stir in the heavy cream. This will make the sauce extra rich and creamy.
- Add a splash of the reserved pasta water to the skillet. This will help to loosen the sauce and create a creamy emulsion.
- Add the cooked pasta to the skillet and toss to coat with the pesto sauce.
- Add the cooked shrimp back to the skillet and toss gently to combine.
- Stir in the grated Parmesan cheese.
- If the sauce is too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Serve the pesto shrimp pasta immediately, garnished with fresh basil leaves and extra grated Parmesan cheese. Lemon wedges can be served on the side for squeezing over the pasta, if desired.
Notes
- For a richer flavor, use homemade pesto.
- Don’t overcook the shrimp, or they will become rubbery.
- Reserve pasta water to adjust the sauce consistency.
- Adjust the amount of red pepper flakes to your spice preference.
- Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes