RECIPE: Shrimp & Linguine in Pesto

This sounds fancy, but store bought pesto makes it pretty easy. That being said, homemade pesto is pretty easy to make. It also keeps in the fridge for a bit as long as you have olive oil covering the pesto so it doesn't brown. The olive oil acts as a preservative. This makes a quick weeknight meal that's pretty light and yummy.


1 lb. linguine, cooked according to package directions

1 container of store-bought pesto

1 lb. cleaned and deveined shrimp ( I buy the precleaned frozen ones and defrost them in tepid water before cooking.)

3/4 cup water

1 chicken bouillon cube

2 cloves garlic, crushed

1 Tbsp. Olive oil

1 Tbsp. dried parsley

Salt & Pepper to taste


Heat oil in a large skillet, and saute crushed garlic until softened and starting to brown. Meanwhile, heat water until boiling in a microwave and dissolve the bouillon cube. When the garlic is ready, saute the shrimp, flipping them when one side is pink and opaque to do the same on the other. As they are cooking, sprinkle parsley, salt & pepper. As the shrimp finish cooking, use tongs to remove them and place on a plate to keep warm. When all the shrimp are removed, raise the heat to high and add the bouillon to deglaze the pan. Use a spoon to loosen and bits and browning and boil the liquid down to about 1/4 of a cup. Add the shrimp and the linguine and toss. Then add about 1/2 –3/4 of the pesto sauce. Toss to coat evenly and serve warm with grated Parmesan.



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