Description
A vibrant restaurant-style pasta dish with plump shrimp, basil pesto, and a creamy Parmesan-cream sauce, ready in 30 minutes. Perfect for weeknights or casual gatherings.
Ingredients
1 lb large shrimp (peeled and deveined)
12 oz linguine
2 tbsp olive oil
4 garlic cloves (minced)
1 1/2 cups chicken broth
1 cup heavy cream
1/2 cup basil pesto (store-bought or homemade)
1/2 cup grated Parmesan
1 lemon (zest and juice of)
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook linguine until al dente, then drain.
In a large skillet, heat olive oil over medium-high. Sauté garlic until fragrant.
Add seasoned shrimp and cook until pink and opaque.
Pour in chicken broth, heavy cream, basil pesto, and grated Parmesan. Stir until sauce thickens.
Zest and squeeze in lemon juice, then combine with cooked pasta in the skillet.
Toss well to coat, adjusting salt and pepper as needed.
Notes
Substitute scallops or shredded cooked chicken for shrimp.
Use store-bought pesto to save time.
For a lighter version, omit cream and use additional broth.
For gluten-free, use gluten-free linguine and check pesto for gluten.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5
- Cook Time: 25
- Category: seafood
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg