Linguini with Shrimp and Tomato Hazelnut Pesto
Transform your weeknight dinners with this vibrant Linguini with Shrimp and Tomato Hazelnut Pesto! This recipe combines tender linguini pasta with succulent, perfectly seared shrimp, all enveloped in a rich, creamy pesto made from sweet cherry tomatoes, roasted hazelnuts, fresh basil, and zesty lemon juice. The nutty undertones of the hazelnuts and the umami punch of Parmesan cheese give this dish a unique twist on classic pesto pasta. With a preparation time of just 35 minutes and versatile garnishes like extra Parmesan or fresh basil, this gourmet-level meal is surprisingly easy to make. Perfect for busy weeknights or an elegant dinner, this dish is a satisfying blend of flavors and textures that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 oz Linguini pasta
- 1 lb Shrimp, peeled and deveined
- 1.5 cups Cherry tomatoes
- 1 cup Roasted hazelnuts
- 1 cup Fresh basil leaves
- 1 cup Grated Parmesan cheese
- 3 units Garlic cloves
- 0.5 cup Extra-virgin olive oil
- 2 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes
- Water for boiling
- Optional: additional Parmesan, for garnish
- Optional: fresh basil, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions, until al dente. Reserve 1/2 cup of pasta water, and then drain the pasta.
While the pasta cooks, prepare the tomato hazelnut pesto. In a food processor, combine the roasted hazelnuts, cherry tomatoes, basil leaves, Parmesan cheese, garlic cloves, and lemon juice. Pulse until roughly chopped.
Slowly drizzle in the olive oil while pulsing until the mixture reaches a smooth and spreadable consistency. Season the pesto with salt and black pepper to taste.
In a large skillet over medium heat, add a drizzle of olive oil. Add the shrimp and season with a pinch of salt, black pepper, and red pepper flakes. Cook the shrimp for 2-3 minutes per side, or until they are pink and fully cooked through. Remove the shrimp from the skillet and set aside.
Reduce the skillet's heat to low. Add the tomato hazelnut pesto to the skillet, along with the reserved 1/2 cup of pasta water. Stir to create a cohesive sauce.
Add the cooked linguini to the skillet and toss gently to coat the pasta in the sauce.
Add the cooked shrimp back into the skillet and toss to combine.
Serve the linguini topped with additional Parmesan and fresh basil for garnish, if desired.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 731 mg | 16% | |
*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.
