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