Linguine & Shrimp with a light Basil-Lemon Pesto

Linguine & Shrimp with a light Basil-Lemon Pesto is a very light and lemony variation of traditional pesto and pasta. You are going to this version with organic fresh herbs from the garden with a fresh lemony taste of our Florida lemons right off the tree, Pecorino Romano cheese, and toasted pine nuts over a nest of delicious al dente pasta, with fresh, decadent Key West Pink shrimp.

You will be amazed at how easy this recipe comes together with just a matter of minutes you’ll be able to enjoy your flavorful pesto over al dente noodles with delicious Key West Pink Shrimp. The taste is out of this world!

Linguine & Shrimp with a light Basil-Lemon Pesto is a very light and lemony variation of traditional pesto and pasta. You are going to this version with organic fresh herbs from the garden with a fresh lemony taste of our Florida lemons right off the tree, Pecorino Romano cheese, and toasted pine nuts over a nest of delicious al dente pasta, with fresh, decadent Key West Pink shrimp.Key West Pink Shrimp are my favorite choice of seafood to pair with this. They’re flamingo pink in color and rich in texture, as well as a flavor very similar to the taste of lobster. Have you ever tasted our delicious Key West Pink Shrimp? Man, oh man, if you haven’t, please go- Go now, as a matter of fact, get 2-3 pounds because you are going to devour them!

 

 

 

Tips to make the perfect pasta

  1. Fill a large pan with salted water, about one teaspoon of salt, fill the pot with enough water to let the pasta properly expand.
  2. Do not add oil to the water, the sauce will not adhere properly, and your pasta will become oily.
  3. Always bring the salted water to a rapid boil before adding the pasta noodles. This will help prevent the noodles from sticking together.
  4. Add the pasta and be sure to stir, stir, and stir in the beginning to keep the pasta from sticking together.
  5. Follow the directions on the back of the package for cooking times.
  6. Before draining, save about 1 cup of the pasta water.
  7. Only drain the pasta long enough to drain off most of the water, do not the pasta let sit and dry. This is key to keeping the pasta from sticking together as the starches dry and harden.
  8. Add your pasta to the sauce, not the sauce to your pasta. 
  9. Add the reserved pasta water to your pasta a little at a time.
  10. Serve the pasta immediately for the best results.

 

 
 
 
List of Ingredients needed
  • Two cups of loosely packed fresh basil leaves
  • 1  cup of extra-virgin olive oil
  • Four or five garlic cloves, minced
  • 1/2 cup loosely packed fresh parsley leaves
  • 1/4 cup of grated Pecorino Romano
  • 1/4 of  a cup toasted pine nuts, or ground walnuts
  • 1 and 1/2  tablespoons of fresh lemon juice
  • One teaspoon of lemon zest
  • pinch of red pepper flakes
  • Freshly ground white pepper
  • Kosher salt

 

Other Ingredients
  • Steamed or grilled Key West Pink Shrimp- at least 3 per person, or serving
  • Linguine or favorite pasta
  • lemon slices, for garnish
  • More grated Pecorino Romano

 

Directions
  1. In a food processor combine the fresh basil, olive oil, minced garlic, Pecorino Romano, pine nuts, lemon juice, lemon zest, a pinch of pepper flakes, and kosher salt and ground pepper. Pulse until ground to a fine paste- about 1 minute. With the machine running slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes about 1 1/2 cups. Double the ingredients to have more Pesto on hand if desired.
  2. Grill Key West Pink Shrimp or steam them. This will only take a few minutes.
  3. Cook Linguine noodles or favorite pasta per package instructions till Al dente.  Reserve 1 cup of pasta water. Drain the noodles, do not rinse the noodles.
  4. Immediately toss the pasta in the warm Pesto Sauce while the pasta is warm.  Add a little of the pasta water.
  5. Garnish with more cheese, three Key West Pink shrimp, and a slice of fresh lemon.

 

 

 

 

 

 

 

5 from 5 votes
Linguine & Shrimp with a light Basil-Lemon Pesto is a very light and lemony variation of traditional pesto and pasta. You are going to this version with organic fresh herbs from the garden with a fresh lemony taste of our Florida lemons right off the tree, Pecorino Romano cheese, and toasted pine nuts over a nest of delicious al dente pasta, with fresh, decadent Key West Pink shrimp.
Linguine and Shrimp with a light Basil-Lemon Pesto
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

You will be amazed at how easy this recipe comes together with just a matter of minutes you’ll be able to enjoy your flavorful pesto over al dente noodles with delicious Key West Pink Shrimp. The taste is out of this world.

Course: Main Course
Cuisine: Italian
Keyword: Linguine with Pesto Sauce, Linguine with Shrimp
Servings: 6 People
Author: hmccallum
Ingredients
  • 2 cups lightly packed basil leaves
  • 1 cup Olive oil extra virgin only
  • 4-5 cloves Garlic
  • cup Fresh Parsley
  • ¼ cup Pecorino Romano grated
  • ¼ cup Pine nuts, or ground walnuts toasted
  • 1 teaspoon Lemon Zest
  • tablespoon Fresh lemon juice from zested lemon
  • 1 pinch Red pepper flakes
  • Kosher salt to own taste
  • White pepper to own taste
Other Ingredients
  • 1 pound Key West Pink Shrimp Grilled or steamed
  • 1 pound Linguine may use other pasta
  • 1 Lemon sliced to garnish pasta
  • ½ cup Pecorino Romano, grated to serve
Instructions
  1. In a food processor combine the fresh basil, extra virgin olive oil, minced garlic, Pecorino Romano, pine nuts, lemon juice, lemon zest, a pinch of pepper flakes, and kosher salt, and white ground pepper. Pulse until ground to a fine paste- about 1 minute. With the machine running slowly drizzle in the olive oil until the desired consistency is reached. Season with more salt and pepper. Makes over 1 ⅔ cups. Double the ingredients to have more Pesto on hand if desired.

  2. Grill Key West Pink Shrimp or steam them until done. This will only take a few minutes. Do not overcook.

  3. Cook Linguine noodles or favorite pasta per package instructions till Al dente.  Reserve 1 cup of pasta water. Drain the noodles, do not rinse the noodles.

  4. Immediately toss the pasta in the warm Pesto Sauce while the pasta is warm.  Add a little of the pasta water.

  5. Garnish with more cheese, three Key West Pink shrimp, and a slice of fresh lemon.

 

 

 

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Linguine & Shrimp with a light Basil-Lemon Pesto is a very light and lemony variation of traditional pesto and pasta. You are going to this version with organic fresh herbs from the garden with a fresh lemony taste of our Florida lemons right off the tree, Pecorino Romano cheese, and toasted pine nuts over a nest of delicious al dente pasta, with fresh, decadent Key West Pink shrimp.

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2015. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author and owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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