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Have dinner ready in 30 minutes! This Pesto & Asiago Shrimp Linguine is a delicious dinner option and is quick and super easy. This pasta is light and made with asiago, Parmesan cheese, butter and pasta water to make a lightly creamy sauce that coats every noodle in deliciousness! Use shrimp, salmon, chicken or keep it vegetarian. This is a great dinner option if you’re looking for something yummy but made with ingredients you probably already have at home!
Why You'll Love This Recipe
- It’s EASY! This Pesto & Asiago Shrimp Linguine will come together in 30 minutes or less! This pasta uses household ingredients and has simple steps to create this dish.
- This pasta is CUSTOMIZABLE! Substitute the shrimp for chicken or salmon or even keep this pasta vegetarian. Add in some extra veggies such as peppers, broccoli, snow peas or even mushrooms!
- Using pre-made pesto sauce makes this pasta even easier. Feel free to make your own pesto if that is what you prefer but I just used store-bought basil pesto.
Ingredients Needed
2 Tbs Butter
1 Tbs Olive Oil
6-8 Garlic Cloves, minced
2 Small Shallots, minced
1/4 Cup White Wine
16 oz Shrimp
1/2 Cup Pesto
1/2 Cup Asiago Cheese, grated
1/2 Cup Parmesan Cheese, grated
16 oz Linguine
*1/2 Cup -1 Cup Pasta Water
Salt and Pepper, to taste
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
Fresh Basil, to garnish
1/2 Lemon, juiced
How To Make This Recipe
In a pan heated on medium heat add and melt butter and oil and sauté shallots and garlic until fragrant (2-3 minutes).
Add shrimp to the onions and garlic in the pan. Cook shrimp for about 3 minutes on each side or until they appear a pink colour. Next, add in white wine to deglaze the pan. Turn the heat on low and set aside for now.
In a separate medium-large pot, boil water with a hefty pinch of salt. Once boiling, add in linguine and cook until al dente. IMPORTANT: make sure to save 1 cup of pasta water before draining the linguine.
Add linguine into the pan with the shrimp. Add in asiago and Parmesan cheese, followed by garlic powder, onion powder, and lemon juice. Slowly add in pasta water (1/4 cup at a time) while the pasta is on low heat. Add more or less depending on the consistency you desire. You should end up with a lightly creamy sauce that coats all of the noodles. Adjust salt and pepper to your desire.
Garnish this dish with fresh basil and more asiago cheese on top. Enjoy! 🙂
Notes + Tips
- Make sure to save at least 1 cup of pasta water! This lightly creamy sauce is made with butter, asiago cheese, Parmesan cheese and pasta water. Pasta water is starchy and helps bind the noodles and sauce together.
- Substitute white wine for chicken broth or just water is fine. I used alcochol free wine but if chicken broth or water works better for you then that will be fine.
- Use peeled and deveined shrimp. Either purchase the shrimp already peeled or take the time to peel and deveined the shrimp. Thaw the shrimp before cooking it in the pan.
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Ingredients:
- 2 Tbs Butter
- 1 Tbs Olive Oil
- 6-8 Garlic Cloves, minced
- 2 Small Shallots, minced
- 1/4 Cup White Wine
- 16 oz Shrimp
- 1/2 Cup Pesto
- 1/2 Cup Asiago Cheese, grated
- 1/2 Cup Parmesan Cheese, grated
- 16 oz Linguine
- *1/2 Cup -1 Cup Pasta Water
- Salt and Pepper, to taste
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- Fresh Basil, to garnish
- 1/2 Lemon, juiced
Instructions:
- In a pan heated on medium heat add and melt butter and oil and sauté shallots and garlic until fragrant (2-3 minutes).
- Add shrimp to the onions and garlic in the pan. Cook shrimp for about 3 minutes on each side or until they appear a pink colour. Next, add in white wine to deglaze the pan. Turn the heat on low and set aside for now.
- In a separate medium-large pot, boil water with a hefty pinch of salt. Once boiling, add in linguine and cook until al dente. IMPORTANT: make sure to save 1 cup of pasta water before draining the linguine.
- Add linguine into the pan with the shrimp. Add in asiago and Parmesan cheese, followed by garlic powder, onion powder, and lemon juice. Slowly add in pasta water (1/4 cup at a time) while the pasta is on low heat. Add more or less depending on the consistency you desire. You should end up with a lightly creamy sauce that coats all of the noodles. Adjust salt and pepper to your desire.
- Garnish this dish with fresh basil and more asiago cheese on top. Enjoy! 🙂
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Hi There I’m Victoria!
I make easy to follow, simple, and DELICIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
