Creamy Pesto Shrimp Linguine
A quick and impressive meal that features creamy sauce, fresh shrimp, and fragrant basil pesto over whole wheat linguine.
Ingredients
Pasta
- 8 oz whole wheat linguine
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil for sautéing shrimp
- 1 cup heavy cream
- 1/2 cup prepared basil pesto store-bought or homemade
- 1/4 cup grated Parmesan cheese for topping
- to taste Salt & pepper
Instructions
Cooking the Pasta
- Cook the linguine in salted water according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
Cooking the Shrimp
- In a skillet, heat the olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for about 2–3 minutes per side, or until the shrimp turn pink and slightly charred. Remove the shrimp from the skillet and set aside.
Making the Sauce
- In the same skillet, lower the heat to medium. Pour in the heavy cream and stir in the basil pesto. Let it simmer for 2–3 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan cheese, allowing it to melt into the creamy sauce.
Combining Ingredients
- Add the cooked linguine to the skillet and toss well to coat the pasta with the sauce.
- Plate the pasta and top with the sautéed shrimp. Serve warm and enjoy!
Notes
Serve garnished with extra Parmesan cheese and a sprinkle of fresh herbs like basil or parsley. Pairs nicely with a side salad or crusty bread.