Zesty Shrimp with Walnut Pesto Linguini

3 reviews, 4 star(s). 67% would make again

Ready in 20 minutes

I was out of pine nuts so I substituted them with the walnuts and loved it! You will have half the pesto leftover to use another time.


8 oz dried linguini
16 jumbo Jumbo shrimp; peeled, cleaned and butterflied, (up to 20)
1 tbsp olive oil
1/4 tsp crushed red pepper flakes
Kosher salt and fresh ground pepper
Pesto Sauce:
1 oz Parmasen Reggiano; cubed
4 large cloves garlic; peeled
1/4 cup chopped walnuts
2 cups basil leaves
1/2 c olive oil
1 salt and pepper to taste

Original recipe makes 4



Prepare the Pesto sauce:

In a food processor add the cheese, garlic cloves and walnut. Pulse until they are rough chopped, add the basil and salt and pepper. While the processor is running slowly add the olive oil, taste for salt & pepper and texture. Add salt and pepper and olive oil as needed. Set aside.

Boil and drain Linguini, reserve a half cup of the pasta water. Return the pasta to the pot, add reserved water and about a 1/2 c of the pesto, keep warm.

In a frying pan on high heat, heat 1 tbs olive oil until it is hot but not smoking. Add the crushed red pepper flakes. Place the shrimp in the pan with the butterflied side down, searing for about 1 minute. Stir the shrimp, add salt and pepper and cook for another 2 to 3 minutes or until shrimp is nice and pink.

Plate the pasta, place shrimp on top and garnish with some freshly grated parmesan and some chopped walnuts if desired.

Verified by stevemur
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Calories Per Serving: 540 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I recommend pairing it with this recipe

stevemur stevemur

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Comment or review

Simple and tasty. Easy to add your own twist. We enjoyed it very much. Thanks
pach56 5y ago

This dish was pretty good; however, I kept feeling like something was missing. Hubby liked it!
corynns 5y ago

[I posted this recipe.]
TheKitchenWitch 6y ago

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