Cook time: About 20 minutes
Serves: 3
Recipe type: Seafood/Pasta
Cuisine: Italian
  • 1 pound raw 26/30 shrimp, remove the shells and any remnant vein (may clean the shrimp up to 24 hours in advance, please see the notes)
  • 5 ounces pesto sauce, homemade or store bought
  • 1 TBSP extra virgin olive oil
  • 8 ounces dry linguine pasta
  • 1 cup heavy cream
  • ⅛ -1/4 tsp kosher salt (I use ⅛ tsp but you may adjust it to your taste)
  • ⅛ tsp freshly cracked black pepper
  • Optional Garnish:
  • 1 TBSP shredded fresh basil leaves
  • Freshly grated Parmesan cheese
  1. Place the cleaned shrimp in a bowl of cold water and agitate with your fingertips a few times.
  2. Rinse the cleaned shrimp in a colander under cold water. Drain well and set aside.
  3. Cook the linguine in a 10” pot of boiling salted water until al dente (tender but firm). Drain and set aside. Keep warm.
  4. Heat 1 tablespoon extra-virgin olive oil in a 12-inch nonstick skillet over medium heat for 30 seconds. Add the pesto sauce and stir for about 1 minute until smooth and well combined with the olive oil.
  5. Add the shrimp and stir to coat with the pesto sauce over medium heat. Stir frequently and sauté until the shrimp is pink on the outside and white inside. This will take 3-4 minutes, do not overcook.
  6. Add 1 cup heavy cream, kosher salt and freshly cracked black pepper to the shrimp and pesto mixture and bring it to a low boil over medium heat. Adjust salt to your taste. Cook one more minute, or until the sauce thickens a little. Add the cooked linguine and toss until all of the linguine is coated with the creamy pesto sauce. Cook for 2 more minutes while stirring until the pasta is heated through. This dish should be served immediately.
  7. Sprinkle the shredded fresh basil leaves on top. Grate some fresh Parmesan cheese if you desire. Enjoy the Pesto Shrimp Linguine with a side of salad.
Frozen "Easy Peel" 26/30 shrimp is used in this recipe. Shrimp should be thawed in the refrigerator or placed in a bowl of cold water for 3-4 hours for a quick thaw.
The cleaned shrimp should be used the same day or placed in a plastic bag and covered with ice cubes for up to 24 hours.
Recipe by Persian Mama at