top of page

Pesto Shrimp Linguine


  • 1 package linguini noodles

  • 1-pound 16/20 size shrimp

  • 3 Tablespoons butter

  • 1 cup fresh pesto

  • 1 dozen asparagus spears

  • 9 grape tomatoes

  • Salt and pepper to taste


  1. Preheat oven to 425 degrees F

  2. Cook the linguini according to package directions

  3. While pasta is cooking, peel and de-vein the shrimp, rinse well, and set in your mise en place

  4. When the pasta is done, drain and rinse with cold water and set aside in your mise

  5. Cut the asparagus spears into 1-inch strips, about halfway down, keeping the tender shoots, but leaving the woody stems out. Roast with a little oil and salt and pepper in the oven until tender

  6. Cut the tomatoes lengthwise and set into the mise

  7. Add the pesto to your mise

  8. In a large sauté pan, add the butter and melt over medium high heat

  9. Add the shrimp, asparagus and tomatoes, and sauté until the shrimp is curled and turns orange

  10. Turn the heat down, add the pesto, stir well, then add the pasta and stir and cook until completely combined and hot

Add to a pasta bowl, top with shredded Parmesan cheese. Serve with garlic bread and a Caesar salad

Makes 2 servings

38 views0 comments

Recent Posts

See All
bottom of page