Linguine with Shrimp Pesto
Elevate your pasta night with this vibrant Linguine with Shrimp Pesto, a dish that effortlessly blends fresh, aromatic flavors with tender, juicy shrimp. Al dente linguine is tossed in a homemade basil pesto made with Parmesan, pine nuts, and a zesty hint of lemon, creating a silky, herbaceous sauce that clings to every strand. Perfectly sautéed garlic shrimp add a succulent, protein-packed element, while a sprinkle of optional red pepper flakes provides a subtle kick. Ready in just 35 minutes, this elegant yet easy recipe is ideal for impressing guests or upgrading a weeknight dinner. Garnish with extra basil and Parmesan for a restaurant-worthy finish to this satisfying seafood pasta masterpiece! Keywords: linguine with shrimp, pesto pasta, quick seafood recipes, homemade pesto, easy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces linguine
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups basil leaves, fresh
- 1 cup Parmesan cheese, grated
- 0.25 cup pine nuts
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 cup water (reserved from pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, prepare the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, lemon juice, 1/4 teaspoon of salt, and 1/4 cup of olive oil. Blend until smooth. Taste and adjust seasoning if needed, then set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the shrimp to the skillet, season with the remaining 3/4 teaspoon of salt and black pepper, and cook for 2-3 minutes on each side, or until the shrimp are pink and fully cooked through. If desired, sprinkle in red pepper flakes for a hint of spice. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to low and add the cooked linguine. Stir in the prepared pesto and toss to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is achieved.
Add the cooked shrimp back into the skillet and gently toss to combine with the pasta and sauce.
Serve immediately, garnished with extra grated Parmesan and fresh basil if desired.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 3.6 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1870 mg | 144% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 3497 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
