Creamy Pesto Shrimp Linguine

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1079kcal

Ingredients

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil

Seasoning

  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice fresh-squeezed
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Linguine

  • 4 oz Linguine pasta

Shrimp

  • 8 oz Shrimp peeled and deveined (tail off)
  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic chopped
  • ½ cup Pesto sauce see homemade recipe below if preferred
  • 1 cup Heavy cream
  • Salt to taste
  • Black pepper to taste

Hurricane Cocktail

  • 1 cup Ice cubes (divided for serving)
  • 2 oz White rum
  • 4 oz Passion fruit juice
  • 2 oz Orange juice
  • 1 oz Lime juice (freshly squeezed)
  • 1 oz Simple syrup
  • 1 oz Grenadine syrup
US Customary - Metric

Instructions

  • Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • Make the Caesar Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine pasta and cook according to the package directions until al dente. Drain well and set aside.
  • Prepare the Shrimp: Pat the shrimp dry with paper towels. In a pan over medium heat, heat extra-virgin olive oil. Add the shrimp and fry for 1–2 minutes on each side until they turn opaque and pink. Add chopped garlic cloves to the pan and allow the garlic to gently simmer until golden brown. Stir in the pesto and cream mix well to coat the shrimp evenly. Simmer until the sauce thickens to a creamy consistency.
  • Combine the Linguine and Shrimp: Toss the cooked linguine with the shrimp and pesto mixture until thoroughly combined.
  • Prepare the Caesar Salad: Toss Romaine lettuce with dressing and croutons in serving bowls.
  • Make the Hurricane Cocktails: combine rum, passion fruit juice, orange juice, lime juice, simple syrup, and grenadine. Add ice and stir well.
  • Serve the creamy pesto shrimp linguine alongside Caesar salad and hurricane cocktai. Enjoy!

Notes

Notes
Pesto
2 TBSP Extra-virgin olive oil
½ clove Garlic
1 cup Fresh basil, (pack the leaves tight to measure)
2 tsp Parmesan cheese, grated
In a blender, combine extra-virgin olive oil, ½ clove garlic, fresh basil, and Parmesan cheese. Pulse until smooth. Scrape down the sides if needed. Season with a pinch of salt and pepper, then set aside.

Nutrition

Calories: 1079kcal | Carbohydrates: 72g | Protein: 19g | Fat: 81g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 140mg | Sodium: 886mg | Potassium: 446mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7113IU | Vitamin C: 9mg | Calcium: 254mg | Iron: 3mg

Creamy Pesto Shrimp Linguine

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 1079 kcal

Ingredients
 
 

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil

Seasoning

  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice fresh-squeezed
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Linguine

  • 4 oz Linguine pasta

Shrimp

  • 8 oz Shrimp peeled and deveined (tail off)
  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic chopped
  • ½ cup Pesto sauce see homemade recipe below if preferred
  • 1 cup Heavy cream
  • Salt to taste
  • Black pepper to taste

Hurricane Cocktail

  • 1 cup Ice cubes (divided for serving)
  • 2 oz White rum
  • 4 oz Passion fruit juice
  • 2 oz Orange juice
  • 1 oz Lime juice (freshly squeezed)
  • 1 oz Simple syrup
  • 1 oz Grenadine syrup

Instructions
 

  • Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • Make the Caesar Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine pasta and cook according to the package directions until al dente. Drain well and set aside.
  • Prepare the Shrimp: Pat the shrimp dry with paper towels. In a pan over medium heat, heat extra-virgin olive oil. Add the shrimp and fry for 1–2 minutes on each side until they turn opaque and pink. Add chopped garlic cloves to the pan and allow the garlic to gently simmer until golden brown. Stir in the pesto and cream mix well to coat the shrimp evenly. Simmer until the sauce thickens to a creamy consistency.
  • Combine the Linguine and Shrimp: Toss the cooked linguine with the shrimp and pesto mixture until thoroughly combined.
  • Prepare the Caesar Salad: Toss Romaine lettuce with dressing and croutons in serving bowls.
  • Make the Hurricane Cocktails: combine rum, passion fruit juice, orange juice, lime juice, simple syrup, and grenadine. Add ice and stir well.
  • Serve the creamy pesto shrimp linguine alongside Caesar salad and hurricane cocktai. Enjoy!

Notes

Notes
Pesto
2 TBSP Extra-virgin olive oil
½ clove Garlic
1 cup Fresh basil, (pack the leaves tight to measure)
2 tsp Parmesan cheese, grated
In a blender, combine extra-virgin olive oil, ½ clove garlic, fresh basil, and Parmesan cheese. Pulse until smooth. Scrape down the sides if needed. Season with a pinch of salt and pepper, then set aside.

Nutrition

Calories: 1079kcalCarbohydrates: 72gProtein: 19gFat: 81gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 140mgSodium: 886mgPotassium: 446mgFiber: 5gSugar: 10gVitamin A: 7113IUVitamin C: 9mgCalcium: 254mgIron: 3mg
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