Creamy Pesto Shrimp

"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?"
photo by Kitchen Witch Steph photo by Kitchen Witch Steph
photo by Kitchen Witch Steph
Ready In:




  • 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.

Questions & Replies

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  1. CHornsby
    Wow! These prawns are rich! I didn't have a shallot and so used white onion, but did the rest of the recipe the same. I'll be making this one again!!!!! Thanks Julesong! It made for a great romantic dinner!!!
  2. Jillian L
    Oh this was fabulous, Julesong. WOW is about all I can think of to say. My husband wanted to know what the special occasion was. The sauce was very rich and we love pesto so that made it even better. Looked great with the green noodles. An unexpected suprise for us. Thanks.
  3. LauraMac
    This is really delicious and I will definitely make it again! I couldn%u2019t find sun-dried tomatoes so I left them out. I did everything else the same as the recipe and it turned out great. Thank you for sharing!
  4. Kitchen Witch Steph
    Made a large batch of pesto and needed some new recipes to use it in. Wow! Very good. Whole family enjoyed this. Skipped the mushrooms and used onion instead of the shallot. We were pretty stuffed and in need of naps afterward, lol. Keeper.
  5. Pat Riddle
    OMG! This was absolutely wonderful. I didn't have the spinach linguine so I used tri-color rotelle instead and I added just about 1/8C of white wine to the mix. I think this could work well with chicken, too. DH and I both loved it, so it's a definite keeper for us. Thanks for posting, Julesong!


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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