Creamy Lemon Pesto Pasta with Shrimp
Enjoy the luscious bliss of Lemon Pesto Pasta with Shrimp tonight! A delicious combination of tart lemon, thick pesto, and luscious shrimp.
Yield: 4
Materials
- - 8 oz linguine pasta
- - 1 lb shrimp peeled and deveined
- - 2 tablespoons olive oil
- - Salt and pepper to taste
- - 1 cup basil pesto
- - 1 lemon zest and juice
- - 1/2 cup heavy cream
- - 1/4 cup grated Parmesan cheese
- - 1/4 cup toasted pine nuts
- - Fresh basil leaves for garnish
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the shrimp with salt and pepper, and sauté until they are pink and cooked through, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, add the pesto, lemon zest, and lemon juice. Stir well to combine.
- Stir in the heavy cream and bring to a gentle simmer. Add the cooked linguine and shrimp back into the skillet. Toss until everything is well coated in the sauce.
- Serve topped with grated Parmesan cheese, toasted pine nuts, and fresh basil leaves.