Creamy Pesto Pasta with Shrimp

How to make Creamy Pesto Pasta with Shrimp


* 1 pound linguine or fettuccine pasta

* 1/2 cup unsalted butter

* 2 cups heavy cream

* 3 cloves garlic, minced

* 1/2 teaspoon freshly ground black pepper

* 1 cup freshly grated Parmigiano-Reggiano

* 1/2 cup basil pesto

* 1 pound large shrimp, peeled and deveined


Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions (about 10-12 minutes), or until al dente; drain.

While the pasta is boiling, melt butter in a deep sauté pan over medium heat. Add in garlic and sauté the garlic for one minute. You do not want the garlic to brown, so definitely keep your eye on the pan.

Stir in cream, and pepper. Cook 6 to 8 minutes, stirring constantly.

Slowly stir in the Parmigiano-Reggiano into the cream sauce, stirring until thoroughly incorporated. Stir in the pesto, and cook for 3 to 5 minutes, until thickened.

Stir in the shrimp, and cook until fully pink, about 5 minutes. Serve over the hot linguine.

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