Shrimp Pesto Linguine. As you are aware, I love to make my own pesto. Pesto is a mixture of herbs, nuts, olive oil, garlic and a hard cheese. My colorful whole wheat linguine with homemade pesto and tail-on shrimp is a light weeknight family meal yet fancy enough to serve to guests on a Saturday night.
If you have an abundance of basil and other fresh herbs in your garden or have purchased a few bunches at the farmers’ market or your grocer, homemade pesto is really simple to make. Just put the leaves from your favorite herbs, some garlic, pine nuts, shredded parmesan cheese and salt into a food processor fitted with a metal blade. Turn on the food processor and finely chop the ingredients. With the food processor still running, slowly add some olive oil until the pesto reaches a nice creamy consistency. Check out my Pesto Recipes for Spring Mix Pesto and Basil Arugula Pesto. I like to make pesto in batches when the herbs are in season and then freeze it in small containers.
After you have made the pesto or bought some at your farmer’s market or favorite grocer, it’s time to cook the linguine pasta. Boil the pasta according to package directions. When the pasta is al dente, drain it well and place in a large serving bowl. Toss the linguine with a small amount of good olive oil. In a skillet, heat some pre-cooked shelled tail-on shrimp in butter with some minced garlic on low heat. Do not overcook the shrimp, just heat it through. When the shrimp is warmed through, toss with a tablespoon of pesto. Add a generous scoop of pesto to the linguine and toss. Add the shrimp and toss. Divide the pasta amongst serving plates being sure that each plate gets the same number of shrimp. Sprinkle some shredded parmesan cheese and some toasted pine nuts on top. Serve with my Cheesy Garlic Rosemary toast and a glass of white wine.
If you prefer a poultry pesto pasta dish to seafood, try my Garlic Chicken Pesto Pasta or my Turkey Meatballs with Creamy Basil Pesto Pasta.
From the kitchen of A Food Lover’s Delight….
Shrimp Pesto Linguine
8 oz whole grain linguine
1 T butter
1 clove garlic, peeled and minced
16 shrimp, cooked, peeled, tails left on
1 T olive oil to toss the pasta
1/2 c Basil Arugula Pesto or Spring Mix Pesto or your favorite pesto, plus one tablespoon
1/4 c shredded Parmesan cheese
1 T toasted pine nuts
1. Cook the linguine according to the package directions.
2. When the linguine is almost done, lightly warm the shrimp in a skillet with the butter and garlic. Toss the warmed shrimp with the tablespoon of pesto. Set aside and keep warm.
3. Drain the linguine and place in a large serving bowl. Add a bit of olive oil and toss the linguine.
4. Add the pesto to the linguine and toss until well coated.
5. Add the shrimp and garlic butter from the skillet to the linguine and toss.
6. Divide amongst serving plates.
7. Sprinkle the shredded parmesan and toasted pine nuts over the pasta on the plates.
8. And serve!
Makes 2 hearty main course servings and 4 pasta course servings. Offer with toasted garlic bread or my Cheesy Garlic Rosemary Toast
Variations: Add some additional cooked seafood such as langostinos or crab or chunks of salmon. For extra decadence, finish the dish with a splash of cream and toss before serving. Mix in the shredded parmesan instead of using as a topping. Use some chopped herbs as a topping before serving.
Order a nice pasta serving bowl from Amazon and everyone can help themselves:
Order some whole grain linguine:
Try a collection of different pesto flavors from Amazon:
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