Cooking Lesson #653: Creamy Pesto Shrimp & Linguine

…from the Perspectives’ Kitchen

How you doin’? Shrimp and straight pesto seems like a bit of overkill, given how strong the flavor of pesto is. Personally, I love pesto, but even for me, straight pesto can seem a little too much for the delicate flavor of shrimp. I like to blend my pesto with a creamy base, mixing the basil flavor with an Alfredo-style sauce.
 
My easy Creamy Pesto Shrimp & Linguine recipe is a quick 20 minute meal with a sublime sauce that’s full of flavor. A dish that’s lovely enough for a fancy dinner party, but perfect for a busy weeknight family meal!
 
Prep time: 20 minutes
Plus 10 minutes (see pesto recipe below)
Cook time: 15 minutes
Yield: 4 servings

Ingredients
1 pound linguine pasta
1/3 cup unsalted butter
2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
1/4 to 1/3 cup pesto, to your taste (see recipe below)
1 pound large shrimp, peeled and deveined
 
Directions

1. Gather all the ingredients together before starting to cook.
2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the linguine and return to a boil.
3. Cook the pasta uncovered, stirring occasionally, until tender yet firm to the bite (al dente), about 8 to 10 minutes; drain. Reserve 1/2 cup of the pasta water.
4. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the cream and season with pepper.
5. Cook, stirring constantly, for 6 to 8 minutes.
6. Stir Parmesan cheese into cream sauce until thoroughly mixed.
7. Stir in pesto and cook until thickened, 3 to 5 minutes. If needed, add in a couple of tablespoons of warm pasta water to improve the texture of the sauce.
8. Stir in the shrimp and cook until they turn pink, 3 to 5 minutes depending on the size of the shrimp.
9. Serve the shrimp and sauce on top of the hot linguine.
10. Enjoy!

ChefSecret:  This recipe is also great when made with roasted chicken or crabmeat instead of shrimp.
 
                                                                   Classic Pesto 
A Classic Pesto is made with fresh basil leaves (stems removed), olive oil, pine nuts and Parmesan cheese. Some people use walnuts or almonds instead of pine nuts because they’re cheaper--don’t do this. Some people use spinach or parsley instead of basil leaves--don’t do this either. When in doubt, just follow the friggin’ recipe. This recipe differs from other preparations with the addition of red pepper flakes for an extra layer of flavor. You can add a little more Parmesan to the Pesto to your taste if you like.
 
Prep time: 10 minutes
 
Ingredients 
3 cups packed fresh basil leaves
3/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/2 cup pine nuts
5 cloves garlic, or to taste
2 teaspoons lemon juice, or more to taste (optional)
1/8 teaspoon red pepper flakes (optional)
 
Directions

1. Combine the basil, Parmesan cheese, olive oil, pine nuts and garlic (lemon juice and red pepper flakes, if using) in the bowl of a food processor or blender.
2. Blend to a smooth paste.
3. Set aside until called for in the Shrimp Pesto recipe.

 
ChefSecret:  To store and keep it green longer, drizzle a little lemon juice over the top of the leftover pesto, cover and refrigerate. It will keep it fresh looking for 3 to 4 days.

​Quip of the Day:  Q. What kind of pasta do they eat in Antarctica? A. Penguine.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Entrees #CreamyPestoShrimpLinguine #Pesto #Basil #PineNuts #OliveOil #Linguine #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2023

---