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- 8 oz linguine pasta - 1 lb shrimp, peeled and deveined - 1 cup heavy cream - 1/2 cup pesto (store-bought or homemade) - 2 cups spinach, roughly chopped - 1/2 cup cherry tomatoes, halved - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) To make One-Pot Creamy Pesto Shrimp Linguine, you need simple ingredients. First, grab some linguine pasta. This pasta holds the creamy sauce well. You will also need shrimp, which should be peeled and deveined for easy cooking. Next, heavy cream makes this dish rich and smooth. Pesto, either store-bought or homemade, adds bold flavor. Fresh spinach gives the dish a nice touch of green and nutrients. Cherry tomatoes bring a sweet burst of flavor. Olive oil is essential for cooking the garlic and shrimp. Garlic adds a lovely aroma and taste. Finally, you will season with salt and pepper. Grated Parmesan cheese is optional but adds a nice finish. These ingredients come together to create a delightful meal in one pot. First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 3 minced garlic cloves and sauté them for about 1 minute. You want them fragrant but not burnt. Next, add 1 pound of peeled and deveined shrimp. Season with salt and pepper. Cook for about 2-3 minutes until the shrimp turn pink and opaque. Once done, remove the shrimp from the pot and set them aside. In the same pot, add 8 ounces of linguine pasta and enough water to cover it by an inch. Bring it to a boil. Cook the linguine according to the package instructions, usually about 8-10 minutes, until it is al dente. When the pasta is cooked, reduce the heat to low. Drain any excess water, but leave a little for creaminess. Now, stir in 1 cup of heavy cream and 1/2 cup of pesto into the pot. Mix well so that everything combines nicely. Next, add 2 cups of roughly chopped spinach and 1/2 cup of halved cherry tomatoes. Stir until the spinach wilts down. Finally, return the cooked shrimp to the pot. Toss everything together until well mixed and heated through. Adjust the seasoning with salt and pepper as needed. To make your dish creamy, you need to adjust the liquid ratios. Start with one cup of heavy cream. This gives a rich texture. If you want it creamier, add a bit more cream. Be careful not to add too much water when cooking the pasta. You need just enough left in the pot for creaminess. Rinsing the shrimp is also important. It removes excess salt and helps the shrimp absorb flavors better. This simple step can make a big difference in taste. You can boost flavor by using homemade pesto instead of store-bought. Homemade pesto has fresh herbs and tastes brighter. If you use store-bought, choose a high-quality brand. Consider adding spices too. A pinch of red pepper flakes adds heat. Fresh herbs, like basil or parsley, can brighten the dish. These small changes make a big impact on taste. Pair this dish with a side salad for balance. A light arugula salad with lemon dressing works well. You can also serve crusty bread to soak up the sauce. For garnishing, sprinkle grated Parmesan on top. Fresh basil leaves add a pop of color and flavor. A drizzle of olive oil right before serving enhances the look too. {{image_2}} You can easily swap shrimp for chicken or tofu. Both options work great in this dish. If you use chicken, cut it into small pieces and cook until golden. For tofu, use firm or extra-firm tofu and sauté until crispy. You can also try different seafood. Scallops or crab meat add a nice touch. Just remember to adjust cooking times. Scallops cook quickly, while crab meat is mostly pre-cooked and only needs warming. If you need a gluten-free option, choose a gluten-free pasta. Many brands offer great alternatives. They cook similarly to regular pasta, so you won’t miss a beat. For a vegan-friendly dish, replace heavy cream with coconut cream or cashew cream. Use vegan pesto, which is easy to find or make. This keeps the creamy texture while being plant-based. Adding seasonal veggies makes this dish more vibrant. In spring, use asparagus or peas. In summer, add zucchini or bell peppers. In fall, consider butternut squash or kale. Fresh herbs, like basil or parsley, brighten the flavors. Just sprinkle them on top before serving. This step adds freshness and a pop of color! To keep your One-Pot Creamy Pesto Shrimp Linguine fresh, store leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Allow the dish to cool before sealing. You can place it in the fridge for up to three days. If you want to keep it longer, you can freeze it for about two months. Just make sure to thaw it in the fridge before reheating. You can reheat your dish in two ways: the microwave or the stove-top. For the microwave, use a microwave-safe dish and cover it lightly. Heat in short bursts, stirring in between. This helps warm it evenly. For the stove-top, place it in a pan over low heat. Stir often to avoid burning. To keep the creaminess, add a splash of water or extra cream when reheating. This prevents the sauce from thickening too much. Enjoy your delicious meal as if it were just made! Yes, you can use pre-cooked shrimp. This will save you some cooking time. Just remember, pre-cooked shrimp only needs to heat up. Add it to the pot in the last few minutes. This way, you avoid overcooking. Simply toss it in after adding the cream and pesto. Heat for about 2-3 minutes until warmed through. This keeps the shrimp nice and tender. If you want a lighter option, try using half-and-half or whole milk. These will make your sauce less rich. Alternatively, you can use coconut cream for a dairy-free option. Just remember, this will change the flavor a bit. For a thicker sauce, use Greek yogurt. Mix it in slowly to get the right creaminess. Making homemade pesto is simple and quick. You need fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Start by blending the basil, garlic, and pine nuts in a food processor. Once they are chopped, add the cheese and pulse again. Slowly pour in the olive oil while blending until smooth. Adjust with salt and pepper to taste. This fresh pesto will bring vibrant flavor to your dish! This dish combines shrimp, linguine, and pesto for a delightful meal. You learned how to cook the shrimp and pasta perfectly. Tips on enhancing flavor and creaminess can elevate your dish. Consider variations based on diet or seasonal ingredients for more options. Proper storage and reheating methods ensure your leftovers remain tasty. With these techniques and insights, you can create a dish that's not only satisfying but also versatile. Enjoy experimenting while cooking!

One-Pot Creamy Pesto Shrimp Linguine

Indulge in the deliciousness of One-Pot Creamy Pesto Shrimp Linguine! This easy and flavorful recipe combines shrimp, linguine, and vibrant veggies all simmered in a creamy pesto sauce. Perfect for a quick weeknight dinner, it takes just 25 minutes from start to finish. Get ready to impress your family and friends with this mouthwatering meal. Click through to explore the full recipe and bring this dish to your table tonight!
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Ingredients
  

8 oz linguine pasta

1 lb shrimp, peeled and deveined

1 cup heavy cream

1/2 cup pesto (store-bought or homemade)

2 cups spinach, roughly chopped

1/2 cup cherry tomatoes, halved

2 tablespoons olive oil

3 cloves garlic, minced

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat.

    Add the minced garlic and cook for about 1 minute, or until fragrant.

      Stir in the shrimp and season with salt and pepper. Cook for about 2-3 minutes until the shrimp turn pink and opaque. Remove shrimp from the pot and set aside.

        In the same pot, add the linguine and pour in enough water to cover the pasta by about an inch. Bring to a boil and cook according to package instructions until al dente, about 8-10 minutes.

          Once the pasta is cooked, reduce heat to low and drain any excess water if necessary, leaving a little bit for creaminess.

            Stir in the heavy cream and pesto, mixing well to combine.

              Add the chopped spinach and halved cherry tomatoes, stirring until the spinach wilts down.

                Finally, return the cooked shrimp to the pot. Toss everything together until well mixed and heated through.

                  Adjust seasoning with additional salt and pepper as needed.

                    Serve the linguine warm, topped with grated Parmesan cheese if desired.

                      Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings