Creamy Pesto Shrimp Linguine Recipes

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CREAMY PESTO SHRIMP LINGUINE



Creamy Pesto Shrimp Linguine image

This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

8 ounces linguine
1 pound uncooked large shrimp, peeled and deveined
1/4 cup butter, cubed
2 cups heavy whipping cream
1 cup grated Parmesan cheese
1/3 cup prepared pesto
1/4 teaspoon pepper

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.

Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.

CREAMY PESTO SHRIMP WITH LINGUINE



Creamy Pesto Shrimp With Linguine image

I found this recipe on another site and decided to try it. It is very easy to prepare, elegant enough for a dinner party and can be easily halved for a special dinner for two. A great way to use up leftover cooked shrimp. Serve with a side dish of steamed asparagus.

Provided by Irmgard

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons flour
2 cups milk
1/2 teaspoon pepper
11 ounces linguine
2/3 cup parmesan cheese, grated
1/4 cup pesto sauce
1 lb large shrimp, cooked, peeled and deveined
red pepper flakes (optional)

Steps:

  • Boil water for the pasta.
  • Melt the butter and olive oil in a non-stick frying pan.
  • Stir in the flour until smooth and then add the milk, stirring constantly.
  • Season with pepper.
  • Add the linguine to the boiling water and cook for 10 minutes or to your own taste.
  • Stir the Parmesan cheese into the cream sauce.
  • Blend in the pesto and cook for a few minutes on low until thickened. Thin the sauce with more milk if it gets too thick.
  • Stir in the shrimp and red pepper flakes (if using)to heat the shrimp through.
  • Serve over hot linguine.

Nutrition Facts : Calories 631.4, Fat 18.7, SaturatedFat 8.6, Cholesterol 212.2, Sodium 507.6, Carbohydrate 69.1, Fiber 2.7, Sugar 1.6, Protein 44.2

SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE



Shrimp with Linguine in a Pesto Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  • While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

CREAMY CHICKEN PESTO LINGUINE



Creamy Chicken Pesto Linguine image

This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.

Provided by Marie

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb linguine, cooked to package directions
1/2 cup chopped onion
2 cloves minced garlic
olive oil
4 boneless skinless chicken breasts, cut into strips
garlic powder
black pepper
1/2 cup pesto sauce
3 cups half-and-half (or heavy cream)
3/4 cup grated parmesan cheese

Steps:

  • Saute onion and garlic in oil in skillet.
  • Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
  • When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
  • Cook over medium heat until thickened.
  • Drain cooked linguine and serve chicken and sauce over top.
  • Sprinkle with additional Parmesan cheese, if desired.

CREAMY SHRIMP LINGUINE



Creamy Shrimp Linguine image

"My husband loves shrimp, so I'm always looking for different ways to fix it," explains Jackie Hannahs of Fountain, Michigan. "This easy recipe, nicely seasoned with fresh garlic, tastes so good."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2/3 cup chopped onion
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
3 tablespoons butter
3/4 cup heavy whipping cream
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
1 pound cooked small shrimp, peeled and deveined

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Nutrition Facts : Calories 697 calories, Fat 37g fat (22g saturated fat), Cholesterol 335mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.

CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation, right?

Provided by Julesong

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb spinach linguine or 1 lb regular linguine
1/2 cup butter
3 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1 lb uncooked large shrimp, peeled and de-veined
1/4-1/2 cup romano cheese or 1/4-1/2 cup parmesan cheese, grated,for garnish
freshly ground black pepper, for garnish

Steps:

  • Cook linguini according to package directions.
  • Drain and set aside.
  • In a large skillet, melt butter over medium heat.
  • Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
  • Cook 6 to 8 minutes, while stirring.
  • Stir the Parmesan into the creamy mixture, stirring until well mixed.
  • Stir in the pesto, and cook for about 5 minutes, until thickened.
  • Stir in the shrimp and cook until they turn pink, about 5 minutes.
  • Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
  • Garnish with grated Romano and freshly ground black pepper.
  • Note: this recipe also works well with 1 pound of lump crab instead of shrimp.

CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

Make and share this Creamy Pesto Shrimp recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb linguine
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup pesto sauce
1 lb large shrimp, peeled and deveined

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet, melt the butter over medium heat.
  • Stir in cream, and season with pepper.
  • Cook 6 to 8 minutes, stirring constantly.
  • Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.
  • Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
  • Stir in the shrimp, and cook until they turn pink, about 5 minutes.
  • Serve over the hot linguine.

Nutrition Facts : Calories 843.9, Fat 51.9, SaturatedFat 31.3, Cholesterol 279.2, Sodium 510, Carbohydrate 60.5, Fiber 2.5, Sugar 1.6, Protein 33.5

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