Pesto Pasta with Grilled Shrimp

by Trisha Kruse
(Eagle, Idaho )

This is a quick version of my old family recipe. Nonna made it with home made pesto sauce – always! Although I often make my own sauce and freeze it, when I run out I buy a good quality prepared pesto sauce just so I can have this dish when basil is out of season. Nonna would have fits – but I think it’s pretty darn good!


  • 8 ounces linguine pasta, uncooked
  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 1 pound medium raw shrimp, peeled and deveined
  • 1/3 cup prepared pesto sauce
  • Salt and pepper to taste
  • 1/4 cup parmesan cheese


  • Bring a large pot of water to a boil and cook linguine until al dente, 10-12 minutes.
  • Drain well and add 1 tablespoon butter, keep warm.
  • Meanwhile heat a large skillet over medium/high heat and add olive oil and swirl to coat.
  • Add shrimp and toss in hot oil until barely pink, 3-4 minutes.

    Makes 4 servings

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