Linguine Pesto Shrimp Pasta

When it came to making this beautiful Friday Night Supper, I had mixed emotions. You know me, I love everything Italian. That is unless it includes Eggplant. Love the color, not wild about the taste.

I knew Kiddo would pick the shrimp from his pasta. That was fine, it meant more shrimp for Hubby and I. I knew I would enjoy the sauce of Pesto and cream cheese. I also knew Hubby wasn’t a fan of either. Bringing the two together was taking a big risk. I don’t mind taking risks, but lately it seems that I have been striking out where Hubby is concerned. Okay, maybe striking out is too strong a term. Not hitting the mark might be a better way of putting things. It’s been a real hit and miss. Some nights he’s singing my praises, other nights he says dinner is “okay.”  Roasts are a big hit. Burgers always hit the mark. The Instant Pot Spaghetti, not so much, which explains why I haven’t shared that one. I must have known that dish was going south early on, because I didn’t even bother to get out the camera.

This recipe is delicious – mild but still flavorful. The colors are wonderful. The creaminess compliments the shrimp perfectly. Hubby was pleased. As predicted, Kiddo passed on the shrimp while loading his plate with pasta. Kiddo loved the sauce, using it not only with the pasta but as a dipping sauce for his bread. All in all, I think we were happy.

Linguine Pesto Shrimp Pasta
1 lb large Shrimp
1 Red Bell Pepper
1 Yellow Bell Pepper
12 oz Linguine Pasta
8 oz prepared Pesto
3/4 cup Chicken Broth
4 oz Cream Cheese
1/4 cup White Wine

Note: If shrimp is frozen, thaw in refrigerator according to package directions.

Bring a large pot of salted water to a boil. As the water heats, peel and devein shrimp. Remove tails. Keep shrimp well-chilled until ready to cook.

Stem, core and finely chop the peppers. Set aside.

Once the water reaches a rolling boil, add pasta. Stirring occasionally, cook pasta al dente, about 8 to 10 minutes.

While pasta cooks, heat pesto and chicken broth in a large, deep skillet. Whisk to blend. Cut cream cheese into cubes, add to the heated pesto. Whisk until smooth.

Add wine and shrimp. Cook over medium heat until shrimp are pink and sauce is heated through.

Drain pasta. spread out on a serving platter.

Pour pesto shrimp over pasta,pull pasta through sauce to coat. Sprinkle with diced bell peppers, serve immediately.

 

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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