Description
This easy Shrimp Pesto Pasta recipe is a quick and easy meal with a rich sauce that’s full of flavor. A dish that’s fancy enough for a dinner party, but perfect for a busy weeknight meal!
Ingredients
Scale
- 1 pound linguine
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cracked red pepper flakes
- 1/3 cup pesto sauce
- 1 pound large shrimp, peeled and deveined, thawed if frozen
- fresh torn basil, for garnish
Instructions
- Step 1: Bring a large pot of water to boil; cook your linguine according to package directions, al dente.
- Step 2: In the meantime, melt butter in a large nonstick skillet over medium heat. Add in the garlic and saute until fragrant, about 30 seconds. Add flour, stirring until fully incorporated and no lumps remain.
- Step 3: Bump up the heat just slightly and slowly whisk in the half-and-half, Parmesan, salt, black pepper, and cracked red pepper. Cook, whisking constantly, until slightly thickened, about 5 minutes.
- Step 4: Whisk in the pesto and add the shrimp; cook, stirring occasionally, until the shrimp turn pink, about 4 minutes.
- Step 5: Add the pasta to the skillet with the sauce and toss to coat.
- Step 6: Garnish with fresh basil.
Notes
Transfer leftovers to a storage container and refrigerate for up to 4 days. Reheat gently over low heat or in 30-second intervals in the microwave. If the sauce seems too thick, whisk in a splash of milk until the sauce is to your liking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 495 kcal
- Sugar: 2 g
- Sodium: 903 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 192 mg