Shrimp and Pesto Cream Sauce
Elevate your weeknight dinner game with this indulgent Shrimp and Pesto Cream Sauce recipe—an irresistible blend of bold, creamy flavors and perfectly cooked shrimp. Tender pasta is coated in a velvety basil pesto cream sauce made with heavy cream, Parmesan cheese, and a hint of garlic, creating a luxurious base for succulent, pan-seared shrimp. A touch of lemon juice adds brightness, while red pepper flakes (optional) bring a subtle kick of heat. Finished with fresh basil for a pop of color and aromatic flair, this quick and easy dish is ready in just 30 minutes and perfect for impressing family or guests. Serve it with crusty bread and a crisp side salad for a complete meal that's both comforting and elegant.
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Butter, unsalted
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Basil pesto (store-bought or homemade)
- 1 cup Parmesan cheese, grated
- 1 tablespoon Lemon juice, freshly squeezed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
- 12 ounces Fettuccine or linguine pasta
- 2 tablespoons Fresh basil, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta is cooking, heat a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil.
Once the butter has melted, add the shrimp in a single layer. Season with a pinch of salt and pepper. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Lower the heat to medium-low and pour in the heavy cream. Stir in the basil pesto and let the sauce simmer for 2-3 minutes, allowing the flavors to combine.
Add the grated Parmesan cheese to the sauce and stir until melted and smooth.
Season the sauce with lemon juice, salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Let them warm through for 1-2 minutes.
Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well-coated with the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Garnish the dish with fresh basil and serve immediately.
Nutrition Facts
Calories |
3507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.9 g | 328% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1287 mg | 429% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.1 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1508 mg | 116% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1635 mg | 35% | |
*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.
