Creamy Pesto Shrimp

Creamy Pesto Shrimp

831

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

30 m servings 646 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

831
  1. 1108 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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...

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 ...

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!...

Awwwww, this is a real heart warmer but try this twist... I've been living in Italy for the last 20 years and in a fantastic restaurant in Milan a superb version of this treat is made.... instea...

Want a lighter, more colorful version? - Use 2 cups half-and-half - Use 1/3 cup parmesan - Prep a diced green pepper or red pepper, or any fave veggies (aparagus, broccoli, mushrooms) ahead...

OH MY GOSH I can NOT say enough about this recipe!! It was AWESOME and soo easy! This is my 1st rating and I couldnt resist rating this one...I did do a few things different - nothing drastic th...

I cheat, and actually use a packaged creamy pesto sauce mix (Knorr...), but a TERRIFIC addition to this recipe is a can of diced Italian tomatoes. Just stir them in with the shrimp, and it comb...

I made this a little lower in fat by using lowfat margarine and half-and-half and it was awesome.

This is a great recipe. I doubled the amount of linguini and used a pound of imitation crab and one pound of shrimp. Most delicious.