Linguine with Pesto Shrimp

    30 minutes

    This is an easy seafood pasta which is one of the family favourites. It's also great when made with crab instead of shrimp.

    1071 people made this

    Serves: 8 

    • 450g linguine
    • 115g butter
    • 2 cups (475ml) heavy cream
    • 1/2 teaspoon ground black pepper
    • 1 cup (80g) grated Parmesan cheese
    • 1/3 cup (75g) pesto
    • 450g large shrimp, peeled and deveined

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes, or until al dente; drain.
    2. In a large frypan, 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 prawns and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

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    Reviews in English (985)


    I suggest using the "Classic Pesto Pasta" recipe. Just double up the pesto, olive oil and add garlic. When you want to use the shrimps, you can just toss 500g of cooked shrimps. Set aside the Parmesan cheese, so you can adjust to your desired taste. Your Welcome!  -  09 Feb 2017


    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't even get me started on the almost 45 grams of fat per serving!!

    So this time, I omitted all of the butter, used regular half and half instead of heavy cream, cut the parmesan to 1/2 cup, upped the pesto to 2/3 cup, and added about 2 tablespoons of dried basil (I would have loved to use fresh basil, but didn't have any - if using fresh, you should use 1/3 cup). This brought the fat down to a mere 13 grams of fat per serving. That's something I can handle!! Others had mentioned the sauce being too thing when using half and half, but mine was REALLY thick! The key may be to simmer it a bit longer on medium-low heat. Still needs more basil in my opinion, but I think using fresh as opposed to dried would do the trick!!  -  06 Dec 2004  (Review from Allrecipes USA and Canada)


    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 adding the parmesan. On my first try, my cream was too hot and it curdled. The second try, I took it off the stove and added the cheese slowly - stirring constantly. I also sauteed some mushrooms in fresh garlic and added them to the sauce along with two scallions and a diced tomato. I used frozen cooked shrimp with tail off. I defrosted them in the microwave and added them to the sauce. Cooked until warm and served over fettucine. It was delicious. My neighbors were over and were VERY impressed. Easy and elegant. A new family favorite. Thank you.  -  09 Nov 2002  (Review from Allrecipes USA and Canada)