Creamy Pesto Shrimp With Linguine

Total Time
25mins
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Boil water for the pasta.
  2. Melt the butter and olive oil in a non-stick frying pan.
  3. Stir in the flour until smooth and then add the milk, stirring constantly.
  4. Season with pepper.
  5. Add the linguine to the boiling water and cook for 10 minutes or to your own taste.
  6. Stir the Parmesan cheese into the cream sauce.
  7. 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.
  8. Stir in the shrimp and red pepper flakes (if using)to heat the shrimp through.
  9. Serve over hot linguine.
Most Helpful

This was simple, quick & tasty. I bought raw, shelled & deveined prawns which I stir-fried separately in a little olive oil along with some hot chilli flakes and freshly cracked black pepper. I added salt & plenty of black pepper & chilli flakes to the sauce, mixed the cooked prawns through, then added the pasta. I used bucatini, bottled pesto, & low-fat milk.

Soobeeoz February 27, 2006

This was very tasty. It just needed a bit more flavor in the cream sauce, so I added some salt (the pesto was homemade, and it didn't have salt) and fresh ground pepper. Otherwise, it was very good, and DH loved it. I served it with Thorstens Crispy Beer Flatbread, and it tasted wonderful with the leftover sauce. Thanks for a yummy recipe!

BigFatMomma February 03, 2006