Shrimp Pesto Pasta

This creamy shrimp pesto pasta has become my go to when I need something fast flavorful and impressive. The sauce is rich with a hint of heat and the pesto gives it a fresh herbaceous punch. You can have it on the table in twenty minutes and it always disappears fast.

I first made this after a long day when I needed a comforting meal fast and it’s been a weeknight favorite ever since.

Ingredients

• Linguine pasta: brings a comforting bite and holds the creamy sauce well look for bronze cut varieties for better sauce grip
• Unsalted butter: gives a rich base for the sauce and lets you control salt levels use high quality for best flavor
• Garlic: builds depth in the sauce use fresh cloves and mince just before cooking
• All purpose flour: thickens the sauce smoothly sift it to avoid clumps
• Half and half: balances richness with lightness avoid ultra pasteurized for smoother texture
• Freshly grated Parmesan cheese: melts into the sauce giving umami and creaminess always grate from a block
• Kosher salt: seasons without overpowering the other ingredients avoid table salt which can taste harsh
• Black pepper: gives mild heat and aroma freshly cracked is best
• Cracked red pepper flakes: bring a hint of spice adjust based on your heat preference
• Pesto sauce: infuses basil and garlic flavor choose fresh or refrigerated varieties for best taste
• Large shrimp: add juicy texture and protein select peeled and deveined for ease
• Fresh torn basil: adds color and freshness just before serving choose vibrant leaves

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and bring to a rolling boil add a generous pinch of salt and cook linguine until just al dente drain and set aside

Sauté the Garlic:

Melt the butter in a large nonstick skillet over medium heat once hot add the minced garlic and cook for about thirty seconds until fragrant without browning

Thicken the Base:

Sprinkle in the flour and stir well to combine cook the mixture for one to two minutes until it forms a smooth paste and loses its raw flour smell

Build the Sauce:

Increase the heat slightly and slowly whisk in the half and half stirring constantly then add the Parmesan cheese salt black pepper and red pepper flakes keep whisking until the sauce thickens and coats the back of a spoon about five minutes

Add Pesto and Shrimp:

Whisk in the pesto until fully combined then stir in the shrimp and cook for four minutes stirring occasionally until they turn pink and are fully cooked

Combine Pasta and Sauce:

Add the drained pasta to the skillet and toss everything together until the noodles are fully coated and heated through

Finish and Garnish:

Remove from heat and sprinkle fresh torn basil over the top serve immediately while hot

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My favorite ingredient here is the pesto it brings brightness to the creamy base and complements the shrimp perfectly I still remember the first time I made this after a beach day and everyone asked for seconds

Storage Tips

Let leftovers cool completely before sealing in an airtight container Store in the refrigerator for up to four days Reheat gently over low heat adding a splash of milk to loosen the sauce

Ingredient Substitutions

Butter can be swapped for extra virgin olive oil for a lighter taste Half and half can be replaced with equal parts milk and cream Use scallops or chicken instead of shrimp for variation

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Serving Suggestions

Pair this with a crisp Caesar salad or roasted broccoli Serve garlic bread on the side to soak up the extra sauce A light white wine complements the richness well

Cultural and Historical Context

Pesto hails from Liguria Italy where basil grows abundantly Combining pesto with creamy sauces is a modern twist on traditional preparations Shrimp pasta dishes are popular in coastal cuisines and this version brings the two together effortlessly

Frequently Asked Questions About Recipes

→ Can I use frozen shrimp for this dish?

Yes, just make sure to thaw the shrimp completely before cooking. Pat them dry to avoid excess moisture in the sauce.

→ What kind of pasta works best?

Linguine is great, but you can use any pasta you like—spaghetti, penne, or fettuccine all pair well with the sauce.

→ Can I substitute the dairy ingredients?

Yes. You can use whole milk or a dairy-free alternative, but the sauce may be less rich. Replace Parmesan with nutritional yeast if needed.

→ Is homemade pesto better than store-bought?

Homemade pesto has a fresher flavor, but high-quality store-bought pesto works well and saves time.

→ How do I reheat leftovers without drying out the pasta?

Reheat gently over low heat with a splash of milk or cream to loosen the sauce and restore its creaminess.

→ What vegetables pair well with this dish?

Roasted broccoli, asparagus, or a crisp Caesar salad complement the creamy shrimp pesto pasta nicely.