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This linguine with pesto and shrimp is quick and easy to make and packed with flavor. It's fresh, delicious and tastes better than takeout, but made conveniently in your own kitchen.
This recipe comes together easily with the help of Barilla Creamy Genovese Pesto. Simply stir pesto into cooked linguine. Then top with sautéed shrimp with marinade. Simply perfection!
Do you need to cook store bought pesto before using?
How much is a jar of Barilla Creamy Genovese Pesto?
Where can you purchase Barilla Creamy Genovese Pesto?
Linguine with Pesto and Shrimp
1 lb. linguine pasta
1 jar (6.2 oz.) Barilla Creamy Genovese Pesto (amazon link)
1 1/2 lbs. raw medium shrimp
1/2 cup olive oil
1/4 cup honey
Juice and zest of 2 limes (Zest first, then juice the limes)
4 cloves garlic, minced
3/4 tsp. salt or a few grinds fresh ground salt
1/4 to 1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. red pepper flakes
Parmesan if desired for serving
1. Thaw shrimp in a colander under running water. Then peel off shells. Most shrimp is deveined when processed, if not, remove veins. Set shrimp aside.
2. Mix the marinade ingredients together in a Zipper seal bag or plastic container. Add the shrimp. Marinate for ½ hour or more. I love this juicer for juicing limes (amazon link).
3. Heat a large pot of water to a boil. Add linguine and cook following package directions. When done, drain pasta and stir pesto into the cooked noodles.
4. Heat a large skillet or wok to medium high. Then add the shrimp and marinade. Cook until the shrimp turns a creamy pink color. Serve over pasta.
If desired, top with grated or shaved parmesan.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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