Pesto Shrimp Linguine
Juicy shrimp and burst cherry tomatoes tossed through basil pesto linguine, a bright green weeknight dinner in 20 minutes.
Ingredients (serves 4)
- 1 lb shrimp
- 12 oz linguine
- 3/4 cup pesto
- 1 cup cherry tomatoes
- 3 cloves garlic
- 2 tbsp olive oil
- 1/2 cup grated parmesan
- 1 lemon
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Boil the linguine in salted water until al dente, reserving 1 cup pasta water before draining.
- 2
Heat the olive oil in a 12-inch skillet over medium-high. Season the peeled shrimp with salt and cook until pink and opaque, about 2 minutes per side.
- 3
Add the minced garlic and halved cherry tomatoes and cook until the tomatoes just soften, about 2 minutes.
- 4
Off the heat, add the linguine and pesto, tossing with pasta water until everything is coated in a loose green sauce.
- 5
Squeeze in the juice of half the lemon, top with parmesan, and serve.
