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Quick and Easy Pesto Shrimp Linguine Entrée Recipe

My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.

Linguine, shrimp, and pesto with a sprinkling of Pecorino Romano cheese

Linguine, shrimp, and pesto with a sprinkling of Pecorino Romano cheese

Quick and Easy Recipe!

Who says that you cannot make a delicious meal in 30 minutes or less? If you happen to have the ingredients on hand, this shrimp dish with linguine and pesto is about as easy as it gets. The boiling of the water takes almost as much time as anything else!

We generally keep frozen shrimp on hand. It can be thawed in the water ahead of time and be made ready for this preparation. Of course, you can also buy it fresh in most grocery stores.

In this recipe, I made the pesto ahead of time and froze it in ice cube trays. When completely frozen, I wrap them in plastic wrap and then freeze them in freezer bags. That way, they can be taken out a cube or two at a time and be ready for use in no time. They thaw very quickly.

You can make your pesto or buy it ready-made. If you have any leftover pesto, the ice cube frozen method keeps it available for you to use at a moment's notice.

Okay, let's get started with this recipe.

Read More From Delishably

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

2 servings

Ingredients

  • 4 ounces linguine
  • 2 to 3 tablespoons pesto, room temperature
  • 16 pieces medium to large raw shrimp, peeled
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Pecorino Romano cheese, grated
  • Salt and pepper, to taste

Instructions

  1. Peel the shrimp and sprinkle them with salt and pepper to taste. Set aside.
  2. After the water is boiling, add the linguine to the water and cook it according to package directions. (Always salt the water first when boiling pasta. Chefs say it should taste like the sea.) When about 6 minutes are remaining, start the next step.
  3. Put the butter and extra virgin olive oil in a nonstick pan. When heated, saute the shrimp on one side for approximately 2 minutes. Turn and saute the other side another approximately 2 minutes until pink and done. Remove from the heat.
  4. Drain the pasta and return it to the pan. Stir in the pesto until the pasta is well coated. The warmth of the drained pasta will warm the pesto.
  5. Plate the pasta and sprinkle it with the Pecorino Romano cheese. Top the pasta with the shrimp and serve.
A fork is full of delicious flavor!  We served an arugula salad to accompany our meal.

A fork is full of delicious flavor! We served an arugula salad to accompany our meal.

For Your Enjoyment

I found a video of a recipe similar to the one my husband makes. He adds a bit of white wine to his shrimp in garlic butter recipe. Watch below to see how fast it comes together. That is the beauty of cooking with shrimp.

© 2020 Peggy Woods

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