Wild Shrimp Pesto Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the linguini. Cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water before draining, then drain the pasta and set aside.

Pat the shrimp dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter melts and begins to foam.

Add the shrimp to the skillet in a single layer (work in two batches if necessary). Sear for about 1–1.5 minutes per side until pink and just opaque. Avoid overcooking. Transfer cooked shrimp to a plate and tent with foil.

Sauté aromatics and deglaze

Reduce heat to medium. Add 1 tablespoon unsalted butter to the same skillet. Add the minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits, and simmer until the wine is reduced by about half (2–3 minutes).

Build the cream sauce

Stir in 3/4 cup house basil pesto, then pour in 1 cup heavy cream. Bring the mixture to a gentle simmer over medium-low heat, stirring to combine. Let it simmer gently for 3–4 minutes to thicken slightly.

Finish sauce

Whisk in 3/4 cup grated Parmesan cheese until melted and smooth. Add 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed. If the sauce seems too thick, loosen with up to 1/2–1 cup reserved pasta water a few tablespoons at a time to reach a silky consistency.

Return the drained linguini to the pot or add it directly to the skillet with the sauce. Toss to coat the pasta in the pesto cream sauce, adding reserved pasta water a splash at a time as needed to help the sauce cling to the noodles (use about 1/4–1/2 cup).

Add the seared shrimp to the pasta and gently toss for 1 minute to warm the shrimp through and integrate flavors. If using, drizzle 1 teaspoon extra-virgin olive oil over the pasta for shine.

Plate the pasta and shrimp. Sprinkle 1/4 cup grated Parmesan over the top, add the thinly sliced basil leaves and zest 1 teaspoon fresh lemon over each serving for brightness. Serve immediately.