Shrimp with Linguine in a Pesto Cream Sauce

By á-48896

Prep Time: 20 min
Cook Time: 15 min
Level: Easy
Serves: 6 servings

Ingredients

• 1 pound linguine
• 1/4 cup kosher salt
• 2 tablespoons butter
• 2 tablespoons olive-oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons Essence, divided, recipe follows
• 1 1/2 teaspoons salt, divided
• 1 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 1 1/2 cups cream
• 1/2 cup pesto
• 1/2 cup reserved pasta cooking water
• 2 tablespoons chopped parsley
• 1/4 cup grated Parmesan

Preparation

Step 1

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al-dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onion and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmigiano-reggiano and toss to blend. Serve immediately.