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Homemade Creamy Pesto Shrimp Linguine recipe photo
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Creamy Pesto Shrimp Linguine

This Creamy Pesto Shrimp Linguine is SO EASY! Tender shrimp, fresh basil pesto, and luscious cream sauce tossed with perfectly cooked linguine.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 4 servings

Ingredients

  • 8 oz linguine pasta perfectly al dente pasta to soak up the sauce
  • 1 lb shrimp peeled and deveined, fresh or thawed, medium to large size works best
  • 2 tbsp olive oil for sautéing the shrimp and garlic
  • 3 cloves garlic minced, adds a robust flavor base
  • 1 cup heavy cream creates the luscious sauce
  • 1/2 cup basil pesto the star ingredient for that fresh, herbal punch
  • 1/2 cup grated Parmesan cheese for depth and a slight nutty finish
  • Salt and pepper to taste, to season perfectly
  • Fresh basil for garnish, adds a pop of color and extra aroma

Instructions

  • Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add the linguine and cook according to package instructions until al dente (usually about 9-11 minutes). Reserve 1 cup of pasta water, then drain the rest and set the linguine aside.
  • While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook shrimp for about 2 minutes on each side, until pink and opaque. Remove shrimp from the skillet and set aside.
  • In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Stir in the basil pesto and half of the Parmesan cheese until the sauce is smooth and creamy.
  • Add the cooked linguine and shrimp back into the skillet with the sauce. Toss everything together gently, adding reserved pasta water a splash at a time to loosen the sauce as needed. Taste and adjust salt and pepper.
  • Plate the pasta and garnish generously with the remaining Parmesan and fresh basil leaves. Serve immediately for the best flavor and texture.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Sharp Knife

Notes

  • To avoid rubbery shrimp, watch closely and remove from heat as soon as they turn pink and opaque.
  • If the sauce is too thick or clumpy, add reserved pasta water slowly to reach desired consistency.
  • Toss pasta with a bit of olive oil after draining to prevent sticking before combining with sauce.
  • Sauté garlic just until fragrant (about 30 seconds) to prevent bitterness.
  • Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently with a splash of cream or milk.