Best Creamy Pesto Shrimp Linguine Recipes

CREAMY PESTO SHRIMP LINGUINE

Creamy Pesto Shrimp Linguine image

This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

8 ounces linguine
1 pound uncooked large shrimp, peeled and deveined
1/4 cup butter, cubed
2 cups heavy whipping cream
1 cup grated Parmesan cheese
1/3 cup prepared pesto
1/4 teaspoon pepper

Steps:

Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.

Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.

CREAMY PESTO SHRIMP WITH LINGUINE

Creamy Pesto Shrimp With Linguine image

I found this recipe on another site and decided to try it. It is very easy to prepare, elegant enough for a dinner party and can be easily halved for a special dinner for two. A great way to use up leftover cooked shrimp. Serve with a side dish of steamed asparagus.

Provided by Irmgard

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons flour
2 cups milk
1/2 teaspoon pepper
11 ounces linguine
2/3 cup parmesan cheese, grated
1/4 cup pesto sauce
1 lb large shrimp, cooked, peeled and deveined
red pepper flakes (optional)

Steps:

Boil water for the pasta.
Melt the butter and olive oil in a non-stick frying pan.
Stir in the flour until smooth and then add the milk, stirring constantly.
Season with pepper.
Add the linguine to the boiling water and cook for 10 minutes or to your own taste.
Stir the Parmesan cheese into the cream sauce.
Blend in the pesto and cook for a few minutes on low until thickened. Thin the sauce with more milk if it gets too thick.
Stir in the shrimp and red pepper flakes (if using)to heat the shrimp through.
Serve over hot linguine.

Nutrition Facts : Calories 631.4, Fat 18.7, SaturatedFat 8.6, Cholesterol 212.2, Sodium 507.6, Carbohydrate 69.1, Fiber 2.7, Sugar 1.6, Protein 44.2