Pesto Shrimp Linguine
Succulent shrimp tossed with al dente linguine, bright pesto, and juicy cherry tomatoes for a quick and flavorful Italian-inspired dinner.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $4.75/serving
Dietary
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- Low-Saturated-Fat
Tags
- quick
- stir-fry
- fresh
- classic
- crowd-pleaser
Ingredients
- 8 ounce linguine
- 1 tablespoon olive oil
- 1 pound shrimp (large, peeled, deveined)
- 2 clove garlic (minced)
- 1 pint cherry tomatoes (halved)
- 0.5 cup basil pesto
- 0.25 cup pasta water (reserved from cooking pasta)
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- Cook the linguine according to package directions in a large pot of salted boiling water. Before draining, reserve 1/4 cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
- Add the minced garlic and halved cherry tomatoes to the same skillet. Sauté for 3-4 minutes, until tomatoes start to soften.
- Drain the cooked linguine and add it to the skillet along with the basil pesto and reserved pasta water. Toss well to combine.
- Return the cooked shrimp to the skillet and gently toss to incorporate. Serve immediately.
Notes
Leftovers can be reheated gently on the stovetop with a splash of water or chicken broth to loosen the sauce.
Nutrition (per serving)
- Calories: 481
- Protein: 30.8 g
- Carbohydrates: 47 g
- Fat: 20.7 g
- Fiber: 4 g
- Sodium: 496 mg
- Saturated Fat: 3.3 g
- Sugar: 3 g
- Cholesterol: 165 mg