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Creamy Pesto Shrimp

Creamy Pesto Shrimp

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Loretta Buffa

Loretta Buffa

One of our family's favorites, it's also great when made with crab meat instead of the shrimp.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 42.5 g
  • 65%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
  3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
  4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
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Reviews

RedRobynNAU
447

RedRobynNAU

11/11/2005

This is the second time I've made this recipe. The first time, I followed the recipe exactly and thought it was way too oily, way too salty, and didn't have NEARLY enough basil flavor...and don't even get me started on the almost 45 grams of fat per serving!! <p> So this time, I omitted all of the butter, used regular half and half instead of heavy cream, cut the parmesan to 1/2 cup, upped the pesto to 2/3 cup, and added about 2 tablespoons of dried basil (I would have loved to use fresh basil, but didn't have any :( - if using fresh, you should use 1/3 cup). This brought the fat down to a mere 13 grams of fat per serving. That's something I can handle!! Others had mentioned the sauce being too thing when using half and half, but mine was REALLY thick! The key may be to simmer it a bit longer on medium-low heat. Still needs more basil in my opinion, but I think using fresh as opposed to dried would do the trick!!

WEELASSIE
310

WEELASSIE

8/8/2003

AWESOME! This is a keeper. I also used half and half to reduce the fat content. I grated fresh parmesan as well. It makes a big difference. One thing I will point out is to be careful when adding the parmesan. On my first try, my cream was too hot and it curdled. The second try, I took it off the stove and added the cheese slowly - stirring constantly. I also sauteed some mushrooms in fresh garlic and added them to the sauce along with two scallions and a diced tomato. I used frozen cooked shrimp with tail off. I defrosted them in the microwave and added them to the sauce. Cooked until warm and served over fettucine. It was delicious. My neighbors were over and were VERY impressed. Easy and elegant. A new family favorite. Thank you.

DREGINEK
179

DREGINEK

1/24/2004

FABULOUS TASTE!! A minute before adding the parmesean cheese, I also added 1/2 cup of chopped red peppers, 1/2 cup chopped green peppers, 2 chopped green onions and 1 cup fresh sliced mushrooms! You can't get any better than that! Adds a more colorful presentation and at least you feel like your eating a little bit healthier (considering there is a 1/2 cup of butter and all that cream)! Just the same, it's restraunt quality and will make over and over! Thank you for the GREAT receipe!!!!!

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