Seafood pasta dinner couldn't be easier with this shrimp linguine in creamy pesto sauce!
Ingredients
1 lb. linguine
2 lb.. large shrimp, peeled and deveined
1/4 cup kosher salt (for the pasta)
2 Tbsp. unsalted butter
2 Tbsp. olive oil
salt and pepper, to taste
1 cup yellow onion, finely chopped
4 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup pesto sauce
1/2 cup reserved pasta water
2 Tbsp. Italian parsley, chopped
1/2 cup grated Parmesan cheese
Seasoning for the shrimp
1 tsp. salt
1 tsp. fresh ground black pepper
1 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. thyme
2 Tbsp. paprika
Instructions
- Boil the water and place the linguine in the pot; add the kosher salt and cook pasta until al dente about 12 minutes
- While the pasta cooks, prepare the creamy pesto sauce
- Set a large sauté pan over medium-high heat. Add butter and olive oil to the pan. Once the butter has melted, season the shrimp with a tablespoon of the paprika mix, and then add the shrimp to the pan
- Sear the shrimp until pink, about a minute each side
- Remove the shrimp from the pan and set aside
- Using the same sauté pan, add a little bit of olive oil, add the onions and sauté until slightly caramelized, about 5 minutes. Add the garlic and sauté until fragrant, about 45 seconds.
- Add the heavy cream, pesto sauce, remaining paprika mix, add salt and pepper to taste and bring to a boil.
- Cook the sauce until reduced by half
- Return the shrimp, linguine and the reserved pasta water to the pan, toss to incorporate all the ingredients, for 3-5 minutes.
- Remove from the heat and add the chopped parsley and grated Parmesan cheese and toss
- Serve immediately!
Posted in Daily Meal, Main Entree