SHRIMP LINGUINE W/A PESTO CREAM SAUCE Recipe

Name: SHRIMP LINGUINE W/A PESTO CREAM SAUCE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb linguine; ¼ cup kosher salt; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 12 lbs large shrimp, peeled and de-veined; 2 tablespoons emeril's essence bayou seasoning, divided, recipe follows; 1 ½ teaspoons salt, divided; 1 cup finely chopped yellow onion; 1 tablespoon minced garlic; 1 ½ cups heavy cream; ½ cup pesto sauce; ½ cup reserved pasta cooking water; 2 tablespoons chopped fresh parsley leaves; ¼ cup grated parmesan cheese

Servings: persons

1 lb linguine
¼ cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 12 lbs large shrimp, peeled and de-veined
2 tablespoons emeril's essence bayou seasoning, divided, recipe follows
1 ½ teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 ½ cups heavy cream
½ cup pesto sauce
½ cup reserved pasta cooking water
2 tablespoons chopped fresh parsley leaves
¼ cup grated parmesan cheese

1
Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
2
Place the linguine in the pot and stir the pot until the water returns to a boil.
3
Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
4
While the pasta cooks, prepare the sauce.
5
Set a 12-inch saute pan over medium-high heat.
6
Add the butter and olive oil to the pan.
7
Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan.
8
Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute.
9
Remove the shrimp from the pan and set aside.
10
Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes.
11
Add the garlic to the pan and saute until fragrant, about 30 seconds.
12
Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil.
13
Cook the sauce until the cream is reduced by half, about 2 minutes.
14
Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
15
Remove pan from the heat and add the parsley and parmesan cheese and toss to blend.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb linguine, ¼ cup kosher salt, 2 tablespoons unsalted butter, 2 tablespoons olive oil, and more.

Yes, SHRIMP LINGUINE W/A PESTO CREAM SAUCE falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

SHRIMP LINGUINE W/A PESTO CREAM SAUCE

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions