Shrimp and Pesto Linguine

Tuesday, February 14, 2023

Shrimp and Pesto Linguine

Servings: 2

Prep time:10

Cook time: 10



2 oz of dry linguine  per person
1/2 lb. raw shrimp per person

2 tbsp curly parsley

1 tbsp per person of prepared pesto

2 tablespoons finely chopped chives

Extra virgin olive oil
1 tbsp butter

1 teaspoon chili flakes

1 lemon
1/4 cup toasted pine nuts
1/4 tsp smoked paprika
salt/pepper to taste
sprinkle of parmesan cheese




Bring a large pot of salted water to boil.  While that is happening, prepare the shrimp.  The originator of this recipe wants you to cut them into bite size pieces, but it's up to you - I left mine whole.

In a small bowl, add the paprika, salt, pepper and chili flakes to the shrimp, and stir to coat. 


Bring a non-stick pan to temperature over medium heat and toss in the pine nuts to toast for about 5 minutes - remove them to a small dish to cool.


Add the butter and olive oil to the pan and allow the butter to completely melt and start to sizzle.  Add the shrimp and cook, stirring occasionally for about 5 minutes until cooked through and a small crust is formed.  Remove to another dish.


Add in the chives and parsley, then add the cooked linguine and the pesto - stir all of this completely to coat the linguine. Dip into the pasta water if need to thin out the pesto a smidge.   Add the shrimp back into the pan or if still hot enough - don't.


To Serve:


Plate up the linguine, add the shrimp on top, a few pine nuts, a sprinkle of parmesan cheese, and a squeeze of lemon juice.

Notes:  This is a forever recipe.  I love both shrimp and pesto so much, this is an incredible combination.  The recipe was inspired by NoregrettiSpaghetti.  

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