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Homemade pesto shrimp linguine pasta recipe served in a white bowl on a marble counter, with shrimp, basil, and lemon wedges, captured from above in a cozy home kitchen.

Pesto Shrimp Linguine Recipe

Creamy, garlicky pesto shrimp linguine with fresh basil, lemon, and Parmesan — a restaurant-quality Italian seafood pasta ready in just 25 minutes.
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Course: Dinner, Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 560kcal
Cost: $16

Equipment

  • 1 Large stockpot At least 6 quarts; essential for evenly cooking pasta
  • 1 12-inch skillet or sauté pan For searing shrimp without overcrowding
  • 1 Long-handled tongs Best for tossing pasta with sauce
  • 1 Microplane or fine grater For lemon zest and Parmesan
  • 1 Sharp Chef’s Knife To mince garlic finely
  • 1 Colander For draining pasta
  • 1 Liquid measuring cup To save pasta water for sauce

Ingredients

  • 1 pound large shrimp Peeled and deveined; pat dry before cooking
  • 12 ounces linguine pasta Substitute fettuccine or spaghetti if desired
  • 4 tablespoons olive oil Divided; extra virgin for best flavor
  • 5 cloves garlic Fresh, minced — not jarred
  • ½ teaspoon red pepper flakes Optional, for subtle heat
  • salt and black pepper To taste; season pasta water well
  • ¾ cup basil pesto Homemade or store-bought
  • ½ cup heavy cream Substitute half-and-half for lighter version
  • cup Parmesan cheese Freshly grated, not powdered
  • 1 lemon (zest only) Adds brightness to sauce
  • 2 tablespoons lemon juice Fresh-squeezed preferred
  • fresh basil leaves Torn for garnish
  • extra Parmesan cheese Optional topping
  • lemon wedges For serving

Instructions

  • Boil salted water and cook linguine until al dente. Reserve 1 cup of pasta water.
  • Pat shrimp dry, season with salt and pepper.
  • Heat oil in skillet; sear shrimp 2 minutes per side until pink. Remove and set aside.
  • In same skillet, sauté garlic in olive oil until fragrant.
  • Add pesto, cream, Parmesan, lemon zest, and juice. Stir until smooth.
  • Toss linguine into sauce; thin with pasta water as needed.
  • Return shrimp to pan, toss gently, and heat through.
  • Garnish with basil, Parmesan, and lemon wedges before serving.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 330g | Calories: 560kcal | Carbohydrates: 48g | Protein: 36g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 200mg | Sodium: 850mg | Potassium: 410mg | Fiber: 3g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 3mg