Creamy Pesto Shrimp

Doctor Greg

Butter, cream, Parmesan cheese and pesto converge into a luxurious sauce to be served with cooked shrimp or crab meat and hot linguine.

Modified from: Creamy Pesto Shrimp

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30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente; drain.
  2. Meanwhile, cook the shrimp or scampi in a little olive oil, 2 cloves of garlic and a little DRY white wine for 3 minutes or until just cooked.
  3. In a large skillet, melt the butter over medium heat. Stir in mascarpone, and season with pepper. Cook 2 minutes, stirring constantly.
  4. Stir in REAL grated Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the REAL pesto, and cook for a couple of minutes, until thickened.
  5. Stir in the shrimp. The sauce should be done when the pasta is ready.
  6. Serve over the hot linguine.


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