Pesto Shrimp with Roasted Red Pepper Linguine
Basil Pesto Shrimp with Creamy Roasted Red Pepper Linguine
Ingredients:
12 oz linguine
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon paprika
Salt and black pepper, to taste
1/2 teaspoon garlic powder
1/2 cup roasted red peppers, chopped
1/4 cup homemade or store-bought pesto (without cheese if dairy-free desired)
2 tablespoons unsweetened almond milk or dairy-free cream (optional for creaminess)
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 tablespoons grated Parmesan (optional)
Directions:
Cook linguine in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, drain, and set aside.
While pasta cooks, toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium heat. Add the shrimp and sauté for 2–3 minutes per side until pink and opaque. Remove from skillet.
In the same skillet, add roasted red peppers and pesto. Stir for 1–2 minutes.
Add the cooked linguine, almond milk (if using), and a splash of reserved pasta water to loosen the sauce. Stir well.
Add lemon juice and return shrimp to the skillet. Toss to combine everything evenly.
Serve hot, garnished with chopped parsley and Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 480 kcal | Servings: 4 servings