Creamy Pesto Shrimp Recipe

Awwwww, this is a real heart warmer but try this twist... I've been living in Italy for the last 20 years and in a fantastic restaurant in Milan a superb version of this treat is made.... instead of drowning the poor linguine in heavy cream, use two good dollops of mascarpone. There's less fat in the end, the linguini don't have to swim and there's no real need for butter. As a perfectionist, I cook the shrimp (scampi are even better) aside in a little olive oil, 2 whole cloves of garlic and a fourth cup of dry white wine for those 2 or 3 minutes necessary to make them succulent... then toss them into the mascarpone and linguini. Hey folks, the pasta must not be soupy! I just love this plate, you will too.

FABULOUS TASTE!! A minute before adding the parmesean cheese, I also added 1/2 cup of chopped red peppers, 1/2 cup chopped green peppers, 2 chopped green onions and 1 cup fresh sliced mushrooms! You can't get any better than that! Adds a more colorful presentation and at least you feel like your eating a little bit healthier (considering there is a 1/2 cup of butter and all that cream)! Just the same, it's restraunt quality and will make over and over! Thank you for the GREAT receipe!!!!!

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.

Quick, delicious, and foolproof.

I followed the idea, but I eyeballed this for the most part. I also added cherry tomatoes to this for the extra punch. I cooked my cherry tomatoes in a bit of Unsalted butter and olive oil until tender. I then removed the tomatoes and added more unsalted butter and shrimp. When the shrimp turned pink, I added about a table spoon or less of pesto, 10% cream, and parmesan. As soon as it it a decent thickness, I poured it over my 1/4 pound of cooked linguine and then added my tomatoes. It is awesome. I have made this numerous times and have added more tomatoes than my initial amount. After my water boiled, the 11 minutes it took for my linguine to cook us the time it took me to make my sauce. Totally restaurant quality.

This was delicious, but not 5 star taste. I doubled the shrimp (it was Mother's Day!) and used half and half instead of cream. I melted the butter, threw in garlic, cooked the shrimp, then put the milk and cheese and pesto in per recipes instructions. Green onions added some nice taste and color. I would make this again, but look for how to kick up the flavor. Maybe more pesto?

I sauteed some garlic in the butter, then the shrimp, and set aside. This way the butter had more shrimp and garlic flavor. Then I proceeded as directed, reserving a little pasta water in case I needed to thin it out. I also poured the sauce all over the pasta with the shrimp and gave it a good stir, then let it sit for 15-20 minutes before serving, letting the pasta soak up that delicious sauce! This was amazing!

Whatever you do, just do not mix the noodles into the same pot as the cream like you're making lazy spaghetti, because the noodles will absorb the sauce and it will not be as saucy as you like or think it should be. Just put the noodles on a plate and then put the shrimp and sauce over the noodles as soon as it is done and still hot.

We loved this recipe and now we love it more with the addition of 2-3 leeks. For us, they made this recipe pop! Thinly sliced; sauteed in a little butter with: Nutmeg, garlic, dill, basil. I also add fresh cilantro to garnish. I also deleted the 1/2 cup butter. It's really not needed. This is so good you can't stop eating!

I use 1 cup of half and half and one cup of milk. I added a tbsp of flour to the milk before cooking. I sautéed mushrooms and shrimps in olive oil and garlic and added them along with some broccoli at end. The pesto made this sauce go to the next level of deliciousness!

This is a keeper! I made two changes: I used half & half as I had seen suggested and I used Penne pasta instead of linguini. When everything was ready, I just added the pasta straight into the pan with the sauce/shrimp mixture and tossed til well mixed. Simple and extremely delicious!

I don’t understand the reviewers who made a dish consisting of 1/2 c. of butter, 2 c. of heavy cream, 1 c. of grated Parm, 1/3 c. pesto (which is mostly olive oil) and then complained that it was “heavy” and fatty. DUH! Learn to read a recipe! And to the person whose Parm. did not melt, I can only imagine you used already grated Parm which is mixed with chemicals to keep it from clumping. Use the real stuff.

Perfect as is (especially with home made pesto from my garden)- will definitely add to our rotation.

Very tasty and easy to make. It's a good weekday recipe.

Sad I wasted $11.00 on a bag of shrimp for this recipe. It was awful

I’ve been making this for years, I use shredded Parmesan cheese (first time I used the grated Parmesan that you top pizza with - this doesn’t melt like it should and makes it grainy) and I add extra pesto. Sometimes I use shrimp, but most of the time I chop a smoked sausage (hilshire farm kind that’s bent in the package). Chop up the sausage in thin slices, pop them on the stove with seasoning, until crispy. I haven’t met someone who dislikes this dish everytime I make it. ❤️

I'm gonna try tossing the cooked pasta with ricotta cheese + Rao's jarred pesto, lots fresh ground rainbow pepper as have b4 with cheese tortortellini I... Was yummy and easy!

I personally do not eat shrimp but my family does. When I made the sauce, it came out a little to runny. Any advice on thickening the sauce? Family loved it regardless.

One of my family's favorite. I cut the butter in half, add garlic, spinach and crab meat. 10/10

Added grape tomatoes and fresh spinach. Will add bell peppers next time too. Cooked shrimp in a separate pan and used mascarpone as recommended. Will defiantly make again.