Pesto Shrimp and Artichoke Linguine

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings.

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. —

Trisha Kruse, Eagle, Idaho

Ingredients:

1 package (16 ounces) linguine

4 cups half-and-half cream

2 cups grated Parmesan cheese

2 jars (12 ounces each) marinated quartered artichoke hearts, drained

1 cup prepared pesto

1 teaspoon pepper

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined

Small fresh basil leaves, optional

Directions:

1. Cook linguine according to package directions.

2. Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

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