Creamy Pesto Shrimp

Creamy Pesto Shrimp

"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
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

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.

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Reviews

Read all reviews 892
  1. 1191 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...

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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 was absolutely wonderful!!!! My family gobbled it all up, 2nds and 3rds for everyone. I highly recommend this recipe to anyone who loves shrimp and wants something really easy to make. mm...

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