This Shrimp Pesto Linguine is a restaurant-quality pasta dish you can whip up at home in under 30 minutes. Loaded with sautéed shrimp, mushrooms, and toasted pine nuts, it's elevated with bold flavor from Lesley Elizabeth's Sundried Tomato Seasoning & Pesto. Perfect for seafood lovers and pasta night enthusiasts!
Shrimp Pesto Linguine with Sundried Tomato Seasoning & Pesto
Ingredients (Serves 4):
- 1 pound linguine
- 1 medium onion, sliced
- 2 cups fresh mushrooms, sliced
- 1 tablespoon extra virgin olive oil
- 20 shrimp, fresh or thawed from frozen
- ½ cup pine nuts, toasted
- ¼ cup shredded Parmesan cheese
- ⅓ cup extra virgin olive oil
- ½ cup water
- 8 tablespoons Sundried Tomato Seasoning & Pesto
Instructions:
- Prepare the Sundried Tomato Pesto by combining 8 tablespoons of Lesley Elizabeth’s Sundried Tomato Seasoning & Pesto with ⅓ cup olive oil and ½ cup water. Stir well and set aside to let flavors develop.
- Cook the linguine according to package directions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced onions and mushrooms, sautéing until tender—about 5–6 minutes.
- Add shrimp to the skillet and cook until pink and opaque, around 2–3 minutes per side depending on size. Do not overcook.
- Toss the cooked linguine with the prepared Sundried Tomato Pesto until well coated.
- Plate the pasta, then top with the sautéed shrimp mixture. Sprinkle with toasted pine nuts and shredded Parmesan cheese for a gourmet finish.
Why This Recipe Works:
- Ready in under 30 minutes
- Packed with savory Mediterranean flavor
- Easy to customize with scallops, grilled chicken, or veggies
- Showcases Lesley Elizabeth’s Sundried Tomato Seasoning & Pesto as a bold, delicious base
Whether you're looking to impress guests or simply craving a cozy pasta night, this Shrimp Pesto Linguine brings the flavor in every forkful.
✨ Love this recipe? Click here to explore more easy and delicious recipes featuring our gourmet infused cooking oils, herb blends, and seasonings from Lesley Elizabeth.