Shrimp Linguine with Pesto Cream Sauce
Indulge in the perfect blend of flavors with this Shrimp Linguine with Pesto Cream Sauce, a luxurious yet easy-to-make meal that’s perfect for weeknight dinners or special occasions. Tender linguine is coated in a velvety sauce that combines the richness of heavy cream with the vibrant herbaceousness of pesto, while succulent sautéed shrimp add a burst of protein and sweetness. A touch of garlic and a sprinkle of parmesan cheese create layers of flavor, balanced with a hint of spice from optional red pepper flakes. With just 15 minutes of prep time, this dish delivers gourmet flair in under 40 minutes. Garnished with fresh parsley for a pop of color and freshness, this pasta dish is sure to be a crowd-pleaser. Serve it with crusty bread or a crisp side salad for a complete meal that’s as comforting as it is elegant. Perfect for lovers of creamy pasta recipes, shrimp dishes, and Italian cuisine!
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Recipe Information
Ingredients
- 12 ounces linguine
- 1 pound shrimp (peeled and deveined, tails removed)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves (minced)
- 1 cup heavy cream
- 1 cup pesto (store-bought or homemade)
- 0.5 cup parmesan cheese (grated)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente, then drain and set aside. Reserve 1/2 cup of pasta water.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp in a single layer and season with salt and black pepper. Cook for 2-3 minutes per side or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining olive oil and butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the pesto and mix until well combined.
Add the grated parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Add the cooked linguine and shrimp back to the skillet. Toss to coat the pasta and shrimp evenly with the sauce.
Cook for another 2 minutes to heat through. Remove from heat and garnish with fresh parsley.
Serve immediately with extra parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 5847 mg | 254% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 5.8 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1920 mg | 148% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1896 mg | 40% | |
*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.
