Pesto Shrimp Linguine Recipe

There's something magical about twirling fork-tender linguine coated in vibrant basil pesto with plump, juicy shrimp. This Pesto Shrimp Linguine Recipe brings Italian coastal charm straight to your dinner table, and honestly, it tastes like something you'd order at a fancy seafood restaurant. I've made this Pesto Shrimp Linguine Recipe at least fifty times, and every single time, my family asks for seconds. It's creamy without being heavy, loaded with garlic and fresh herbs, and comes together faster than ordering takeout. Trust me, once you nail this Pesto Shrimp Linguine Recipe, it'll become your go-to weeknight dinner.

What makes this dish stand out is how the shrimp get perfectly seared with golden edges while the pesto sauce clings to every strand of pasta. You're getting protein, carbs, and tons of flavor in one beautiful bowl.

A Coastal Classic That Never Goes Out of Style

Italian coastal cuisine has long celebrated the magic of seafood and basil pesto, and this Pesto Shrimp Linguine Recipe proves exactly why. The bright, herby flavor of fresh pesto perfectly complements the sweet, briny taste of shrimp, creating the kind of harmony that makes this pesto shrimp linguine unforgettable. This isn’t just another pasta dish — it’s a Pesto Shrimp Linguine Recipe that brings the Mediterranean coast right to your dinner table, even on a busy weeknight.

While restaurants charge premium prices for shrimp pesto pasta, making your own Pesto Shrimp Linguine Recipe at home costs less and tastes even better. The secret is simple: use fresh ingredients and cook your shrimp just right. Perfectly seared shrimp with a golden edge, tender linguine, and a creamy basil pesto sauce come together in this shrimp pesto linguine recipe that rivals any Italian bistro meal. It’s a coastal classic you’ll want to make again and again.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Game-Changing Sear That Makes All the Difference
• FAQ
• Wrap-Up and What's Next
• Related
• Pairing
• Pesto Shrimp Linguine Recipe

Ingredients

For the Shrimp and Pasta:

• Large shrimp (peeled and deveined) ; Fresh or frozen works, but pat them completely dry before cooking to get that perfect sear
• Linguine pasta ; You can substitute with fettuccine or spaghetti if that's what you have
• Olive oil (divided) ; Extra virgin gives the best flavor and helps prevent sticking
• Garlic (minced) ; Fresh garlic is non-negotiable here; it makes the whole dish sing
• Red pepper flakes ; Adds a subtle kick without overwhelming the basil flavor
• Salt and black pepper to taste ; Season generously; pasta water should taste like the sea

For the Pesto Sauce:

• Basil pesto (store-bought or homemade) ; Homemade tastes fresher, but quality jarred pesto works great for busy nights
• Heavy cream ; Makes the sauce luxuriously creamy; substitute with half-and-half for a lighter version
• Freshly grated Parmesan cheese ; The real stuff, not the powdered kind; it melts better and tastes sharper
• Lemon zest ; Brightens everything up and cuts through the richness
• Lemon juice ; Fresh-squeezed is best; balances the cream and cheese perfectly

For Garnish:

• Lemon wedges ; For squeezing over the top right before eating
• Fresh basil leaves ; Torn, not chopped, for the prettiest presentation
• Extra Parmesan cheese ; Because you can never have too much cheese

See recipe card for quantities.

Instructions

Prep Your Ingredients Like a Pro

1. Start by bringing a large pot of salted water to a rolling boil for your linguine. You want at least 4 quarts of water with 2 tablespoons of salt; this is your only chance to season the pasta from the inside out.
2. While the water heats, pat your shrimp completely dry with paper towels. Any moisture will prevent that gorgeous golden sear. Season them generously with salt and pepper on both sides.
3. Mince your garlic and measure out your pesto, cream, and cheese so everything's ready to go. Once you start cooking, things move fast, and you don't want to be scrambling for ingredients.
4. Zest and juice your lemon into a small bowl. Set everything within arm's reach of your stove.

Cook the Pasta to Al Dente Perfection

1. Drop your linguine into the boiling water and cook according to package directions, usually 8-10 minutes. You want it al dente, meaning it still has a slight bite in the center.
2. Before draining, scoop out and save 1 cup of pasta cooking water. This starchy liquid is liquid gold for making your sauce silky and helping it stick to the noodles.
3. Drain the pasta but don't rinse it. That surface starch helps the creamy pesto sauce cling beautifully.
4. Drizzle a tiny bit of olive oil over the drained pasta and toss to prevent sticking while you finish the shrimp.

Sear the Shrimp Until Golden and Juicy

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. You want the pan hot but not smoking.
2. Add the shrimp in a single layer, making sure they don't overlap. Cook for 2 minutes without moving them; this creates that beautiful golden crust.
3. Flip each shrimp and cook for another 1-2 minutes until they're pink and just cooked through. Transfer them to a plate immediately; overcooked shrimp get rubbery fast.
4. In the same skillet, add the remaining 2 tablespoons of olive oil and the minced garlic. Sauté for 30 seconds until fragrant but not browned; burnt garlic tastes bitter.

Bring It All Together

1. Lower the heat to medium and add your pesto, heavy cream, Parmesan cheese, lemon zest, and lemon juice to the garlic. Stir until the cheese melts and everything combines into a smooth, creamy sauce.
2. Add your cooked linguine to the skillet and toss with tongs to coat every strand. If the sauce seems too thick, add pasta water a few tablespoons at a time until it reaches a silky consistency that coats the back of a spoon.
3. Return the cooked shrimp to the pan along with any juices from the plate. Toss gently to warm them through, about 1 minute.
4. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if needed. Serve immediately topped with fresh basil, extra Parmesan, and lemon wedges.

Expert Cooking Tips

• Master Your Shrimp Timing The difference between perfect and rubbery shrimp is literally 60 seconds. Shrimp are done when they form a C-shape. If they curl into a tight O-shape, you've gone too far. Pull them off heat when they're just pink and slightly firm.
• Don't Skimp on Pasta Water That starchy pasta water isn't just for thinning sauce. It contains dissolved starch and salt that help emulsify the cream and pesto, creating a sauce that actually sticks to your linguine instead of pooling at the bottom of the bowl. Add it gradually until your sauce looks glossy and coats the pasta evenly.
• Temperature Control Is Everything High heat sears the shrimp beautifully, but you need to drop to medium heat when adding cream. Cream can break and turn grainy if boiled too aggressively. Keep it at a gentle simmer when combining everything.
• Fresh Garlic Makes or Breaks This Dish Jarred minced garlic just doesn't cut it here. Fresh garlic has a brightness and punch that fades within hours of chopping. Mince it right before cooking, and don't let it brown; you want it golden and fragrant.
• Quality Pesto Matters If using store-bought pesto, read the ingredients. Look for brands that list basil as the first ingredient, not oil. Better yet, make your own with fresh basil, pine nuts, garlic, Parmesan, and good olive oil. It takes 5 minutes in a food processor and tastes incomparably better.
• Lemon Is Your Secret Weapon Both the zest and juice are crucial. The zest adds aromatic oils without extra liquid, while the juice cuts through the richness of cream and cheese. Don't skip either one.
• Use a Large Skillet Crowding shrimp in a small pan steams them instead of searing them. You want space between each piece so they caramelize beautifully. If your pan isn't big enough, cook the shrimp in two batches.

Recipe Variations & Substitutions

Make It Lighter

• Swap heavy cream for Greek yogurt or half-and-half mixed with a tablespoon of cornstarch. The sauce won't be quite as rich, but you'll cut calories significantly. You can also use whole wheat or chickpea linguine for extra fiber and protein.

Go Dairy-Free

• Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. Make sure your pesto is dairy-free or whip up a batch with cashews and no cheese. The coconut cream adds subtle sweetness that works surprisingly well with basil.

Add More Vegetables

• This dish welcomes extras beautifully. Halved cherry tomatoes add brightness and color. Sauté them with the garlic until they start to burst. Baby spinach wilts right into the hot pasta in the last minute. Sun-dried tomatoes bring tangy intensity. Roasted red peppers contribute smokiness and sweetness.

Switch Up the Protein

• Not a shrimp fan? Swap in scallops, chunks of salmon, or even grilled chicken breast. For a vegetarian version, add white beans or crispy chickpeas for protein. The creamy basil pesto sauce works with almost any protein.

Make It Spicier

• Double the red pepper flakes or add a diced jalapeño with the garlic. A spoonful of calabrian chili paste stirred into the pesto sauce brings incredible heat and depth. Fresh cracked black pepper at the end adds bite without overwhelming the basil.

Try Different Pasta Shapes

• While linguine is classic, this sauce clings beautifully to fettuccine, pappardelle, or even penne. Shorter pasta like rigatoni or shells trap the creamy sauce in their grooves. Just keep the cooking time appropriate for whichever shape you choose.

Herb Variations

• Mix in fresh parsley or oregano with the basil for complexity. Chives add mild onion flavor. For something unexpected, try mint with the basil; it's traditional in some Mediterranean cooking and pairs wonderfully with shrimp.

Equipment Recommendations

• Large stockpot (at least 6 quarts) ; Essential for cooking pasta with enough water so it doesn't stick together
• 12-inch skillet or large sauté pan ; Gives your shrimp room to sear properly without crowding
• Long-handled tongs ; Makes tossing pasta with sauce much easier than spoons or forks
• Microplane or fine grater ; For zesting lemon and grating Parmesan into fine shreds that melt smoothly
• Sharp chef's knife ; Makes mincing garlic quick and easy; dull knives crush it instead
• Colander ; For draining pasta; nothing fancy needed, just something stable
• Liquid measuring cup ; For saving that precious pasta water before draining

Storage & Meal Prep Tips

Refrigerator Storage

• Store leftovers in an airtight container for up to 2 days in the fridge. The cream sauce may separate slightly, but it comes back together when reheated. Keep the shrimp and pasta together; separating them doesn't improve storage life.

Reheating Instructions

• Reheat gently in a skillet over medium-low heat with a splash of chicken broth or cream to loosen the sauce. Microwave works in a pinch, but use 50% power in 1-minute intervals, stirring between each, to prevent the shrimp from getting rubbery. Never boil leftover pasta; gentle heat preserves texture.

Freezing Tips

• This dish doesn't freeze particularly well because cream sauces separate when frozen and shrimp get mushy. If you must freeze, do so before adding the cream. Freeze the cooked pasta and seared shrimp separately, then make fresh pesto cream sauce when ready to eat.

Make-Ahead Strategy

• Cook and peel your shrimp up to a day ahead. Store them covered in the fridge and bring to room temperature before searing. You can also make homemade pesto up to a week ahead; store it with a thin layer of olive oil on top to prevent browning. Cook pasta fresh for best texture.

FAQ

Wrap-Up and What's Next

This Pesto Shrimp Linguine Recipe brings true Italian restaurant flavor straight to your kitchen. With perfectly seared shrimp, a creamy basil pesto sauce, and tender linguine, this Pesto Shrimp Linguine is the kind of comfort food that feels fancy enough for date night yet simple enough for busy weeknights. Once you make this Pesto Shrimp Linguine Recipe, you’ll see why it’s the ultimate garlic shrimp pesto pasta — rich, flavorful, and ready in under 30 minutes. After one bite, you’ll wonder why you ever ordered takeout instead of making this easy shrimp pesto linguine at home.

Now that you've conquered this simple pesto shrimp recipe, why not keep the momentum going? If you're feeling adventurous with unexpected flavor combinations, try our Maple Bacon Cupcakes Recipe for a sweet and savory dessert that'll blow your mind. Or, for another quick breakfast win that requires zero morning effort, check out our Lemon Poppy Seed Overnight Oats Recipe. Both are proof that the best meals, whether pasta dinners or morning fuel, don't have to be complicated to be absolutely delicious.

With love, always cooking and savoring
By Lisa Johnson 🍋

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