Shrimp Pesto Pasta
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!
Servings: 8
Ingredients
- 1 pound linguine , or your preferred pasta
- 1/4 cup unsalted butter salted works too or use olive oil
- 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 (not table salt)
- 1/2 teaspoon black pepper
- 1/8 teaspoon cracked red pepper flakes
- 1/3 cup pesto sauce (homemade or store-bought)
- 1 pound large shrimp , peeled and deveined, thawed if frozen
- fresh torn basil , for garnish
Instructions
- Bring a large pot of water to boil; cook your linguine according to package directions, al dente.
- 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.
- 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. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.)
- Whisk in the pesto and add the shrimp; cook, stirring occasionally, until the shrimp turn pink, about 4 minutes.
- Add the pasta to the skillet with the sauce and toss to coat.
- Garnish with fresh basil. Delicious!
Video
Nutrition
Calories: 495kcal | Carbohydrates: 47g | Protein: 26g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 192mg | Sodium: 903mg | Potassium: 266mg | Fiber: 2g | Sugar: 2g | Vitamin A: 717IU | Vitamin C: 3mg | Calcium: 316mg | Iron: 2mg