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- 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 1 cup heavy cream - 1/2 cup basil pesto (store-bought or homemade) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - Fresh basil leaves - Grated Parmesan cheese The main ingredients in this dish create a rich and creamy experience. Linguine pasta serves as the perfect base. It captures the sauce well, giving each bite a burst of flavor. The large shrimp adds a lovely texture and taste. I recommend using fresh shrimp for the best results. The heavy cream brings a luscious texture, while the basil pesto provides a herby kick. For the additional ingredients, olive oil and garlic add depth to the dish. Sautéing garlic in olive oil gives a warm aroma to the kitchen. Feel free to adjust the red pepper flakes for heat. Salt and black pepper enhance the overall flavor. Finally, garnishing with fresh basil leaves and grated Parmesan cheese adds a nice touch. This not only looks beautiful but also boosts flavor. The fresh basil is like a breath of fresh air in every bite. Trust me; this creamy pesto shrimp linguine will impress everyone at the table! To start, you need to boil the linguine. Fill a large pot with water and add salt. Bring the water to a rolling boil. Add your 8 ounces of linguine pasta into the pot. Cook it according to the package instructions. You want the pasta to be al dente, which means it should be firm when you bite into it. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta in a colander and set it aside. Next, it’s time to sauté the shrimp. In a large skillet, pour 2 tablespoons of olive oil and heat it over medium heat. Add 2 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. Be careful not to let it burn. Now, add 1 pound of large shrimp to the pan. Season them with salt, black pepper, and a pinch of red pepper flakes if you want some heat. Cook the shrimp for about 2 to 3 minutes on each side. They will turn pink and opaque when done. Once cooked, remove the shrimp from the skillet and set them aside. Now, let’s make the sauce. In the same skillet, pour in 1 cup of heavy cream. Bring it to a gentle simmer over low heat. Next, stir in 1/2 cup of basil pesto. Mix it well until the two are combined. Let the sauce thicken for about 2 to 3 minutes. You want it to be creamy but not too thick. After that, return the cooked shrimp to the skillet. Toss them in the creamy pesto sauce. Finally, add the drained linguine to the skillet and gently mix everything together. Taste the dish and add more salt or pepper if needed. Serve it hot, garnished with fresh basil leaves and grated Parmesan cheese. To avoid overcooked shrimp, watch the cooking time. Cook the shrimp for just 2-3 minutes on each side. They should turn pink and opaque. If you see them curling too much, they are overcooked. For a creamy sauce, use heavy cream. Let it simmer gently before adding pesto. Stir it well for a smooth mix. You want it to thicken a bit, but not too much. This keeps the sauce rich without being too thick. Pair this dish with fresh side salads or garlic bread. A simple green salad works well. The crunch balances the creaminess of the pasta. For wine, a crisp white wine is best. A Sauvignon Blanc or Pinot Grigio will shine. Their lightness complements the flavors without overpowering them. Use a large pot for boiling the linguine. A non-stick skillet is great for cooking shrimp and sauce. It helps prevent sticking and makes cleaning easier. Make sure the skillet is wide enough to hold all the shrimp. A sturdy wooden spoon or spatula is perfect for mixing the sauce. These tools help you create a delicious meal with ease. {{image_2}} You can change the pasta if you want. Try whole wheat pasta or gluten-free options. Both work well with the creamy pesto sauce. If you need a dairy-free option, use coconut cream or cashew cream. These can add a unique flavor. They help keep the dish rich and creamy. Want to boost the flavor? Add sautéed spinach, cherry tomatoes, or bell peppers. These vegetables add color and nutrients. If you like heat, sprinkle in some extra red pepper flakes. For a milder taste, skip the spice. Adjust it based on your taste. You can put a twist on this dish. For an Italian flair, add sun-dried tomatoes and olives. This makes it even more vibrant and flavorful. Try a fusion idea: mix in some lime juice and cilantro for a Mexican twist. This gives your linguine a fresh, zesty kick. To keep your Creamy Pesto Shrimp Linguine fresh, let it cool first. Once cool, place it in an airtight container. This keeps moisture in and odors out. Store it in the fridge. Your leftovers will stay good for up to three days. When you're ready to enjoy the leftovers, use gentle heat. The best way is to warm it on the stove. Add a splash of cream or water to keep it creamy. Stir often to avoid sticking. Heat until it's warm all the way through. You can also use the microwave, but cover it to keep moisture in. If you want to freeze it, do so before adding the cream. The sauce can change texture when frozen. Freeze the cooked pasta and shrimp separately. Use freezer-safe bags or containers. When ready to eat, thaw in the fridge overnight. Then, add the cream and heat it up. This will keep the dish fresh and tasty. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. This keeps them safe and helps them cook evenly. Is it possible to make this dish ahead of time? You can make parts of this dish ahead of time. Cook the pasta and shrimp, then store them separately. When you're ready to eat, combine them with the creamy pesto sauce. This keeps everything fresh and tasty. This dish serves four people. Each serving has about 600 calories. It includes healthy fats from the cream and shrimp. To balance your meal, serve it with a side salad or some veggies. Can I make it gluten-free? Yes, you can make this dish gluten-free. Just use gluten-free linguine instead of regular pasta. It cooks in a similar way, so you won't lose any flavor. What are the best herbs to add? Fresh herbs can enhance the flavors. Basil is a great choice, but you can also try parsley or oregano. Just chop them finely and mix them in before serving. This adds a fresh touch to your creamy pesto shrimp linguine. This blog post covered how to make creamy pesto shrimp linguine with ease. You learned about key ingredients like shrimp, linguine, and pesto sauce. I shared steps for cooking and tips to perfect your dish. Variations and storage methods enhance your meal prep. This recipe is simple yet tasty. Enjoy trying out your own twists and sharing it with others. Happy cooking!

Creamy Pesto Shrimp Linguine

Indulge in a delicious creamy pesto shrimp linguine that’s perfect for any occasion! This quick and easy recipe combines succulent shrimp with a rich basil pesto sauce and tender linguine for a meal that's sure to impress. In just 25 minutes, you can create a flavorful dish that will satisfy your cravings. Ready to elevate your dinner game? Click through to discover the full recipe and make this mouthwatering dish tonight!
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Ingredients
  

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

Cook the linguine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add the shrimp to the skillet and season with salt, black pepper, and red pepper flakes (if using). Cook for about 2-3 minutes on each side or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.

        In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the basil pesto and mix until well combined, letting the sauce thicken for about 2-3 minutes.

          Return the cooked shrimp to the skillet and toss to coat them in the creamy pesto sauce. Then, add the cooked linguine and gently mix until the pasta is evenly coated with the sauce.

            Taste and adjust seasoning with additional salt and pepper if needed.

              Remove from heat and serve immediately, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4