Creamy Pesto Shrimp Linguine
This time of year it’s fun to take advantage of recipes that use some of summers harvested vegetables and herbs. This Shrimp linguine recipe will warm you up while savoring the last bit of summer!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 400 degrees. In a small mixing bowl add olive oil, garlic, dried basil and salt and pepper to taste and mix. Add shrimp to bowl and mix well. Bake for 8-10 minutes until shrimp are opaque.
Meanwhile bring a large pot of water to a boil and cook noodles according to directions on the label usually 8-9 minutes to al dente. Reserve about 1 cup of the pasta water before you drain the pasta.
In the same pot that you cooked your noodles in add pesto and cream and stir until combined. The heat of the pot will be enough to help this process along you do not need to cook this sauce. Add your noodles back to the pot and mix until noodles are covered in the sauce, if the sauce is very thick pour in a few tablespoons of the pasta water in until the noodles reach a consistency that you like. Top with cooked shrimp and enjoy!
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