Creamy Pesto Shrimp and Sun-Dried Tomato Linguine

This delectable pasta dish combines the fresh flavors of basil pesto, juicy shrimp, and sweet sun-dried tomatoes for a meal that really satisfies. The pesto sauce gets creamy from the addition of Greek yogurt, enveloping the linguine and shrimp in its rich herby goodness. Sun-dried tomatoes add bursts of concentrated sweetness throughout. It's a restaurant-worthy meal you can easily make at home.

Ingredients

To make this pasta dish for 4 servings, you'll need:

• 1 pound linguine pasta
• 1 pound medium shrimp, peeled and deveined
• 1⁄2 cup basil pesto
• 1⁄3 cup nonfat Greek yogurt
• 3 cloves garlic, minced
• 1⁄4 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1⁄4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Step-by-Step Instructions

Here's a simple step-by-step guide for putting this pasta dish together:

1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente.
2. In a small bowl, combine the pesto, Greek yogurt, garlic, and red pepper flakes. Mix until smooth and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add shrimp and sauté for 2-3 minutes per side until pink and cooked through.
4. Reduce heat to medium-low. Stir in the sun-dried tomatoes and pesto cream sauce. Cook for 2-3 minutes, stirring occasionally, until warmed through.
5. Drain the pasta and add it to the skillet. Gently toss everything together until the pasta is evenly coated in the sauce.
6. Remove from heat. Add lemon juice and season with salt and black pepper as needed.
7. Serve warm garnished with fresh basil leaves. Enjoy!

Choosing the Best Ingredients

The key to amazing pesto shrimp linguine is using high-quality ingredients. Here are some tips:

Shrimp

• Choose fresh or thawed shrimp vs. frozen for the best texture.
• Go for medium or large shrimp around 41-50 count per pound.
• Wild-caught is preferable over farm-raised.
• Spot prawns, Gulf shrimp, Key West pinks are all good options.

Pasta

• Linguine's flat shape holds the creamy sauce nicely.
• Opt for durum wheat or gluten-free pasta if needed.
• Undercook pasta slightly for finishing in the sauce.
• Artisan green pea or lentil pasta adds extra nutrition.

Pesto

• Choose fresh pesto from the refrigerated section, not a jar.
• Basil, spinach, or sun-dried tomato pesto all work well.
• Make your own for the freshest flavor.
• Add extra basil, garlic, or pine nuts if desired.

Quality ingredients mean you skip heavy cream - the flavors speak for themselves!

Adding Sun-Dried Tomatoes

Sun-dried tomatoes add sweetness and texture to this pasta dish. Here are some tips for using them:

• Always go for dry-packed, not oil-packed tomatoes.
• Julienne cut or chop into small pieces for the best distribution.
• If very dry, reconstitute in hot water for 10 minutes before use.
• For extra flavor, sauté with garlic and oil before adding.
• Substitute roasted red peppers or artichoke hearts if desired.

A little goes a long way since they have such concentrated flavor. Use about 1⁄4 cup per pound of pasta.

Making the Creamy Pesto Sauce

Combining pesto with Greek yogurt gives this pasta sauce a creamy richness without heaviness. Here's how:

• Use equal parts prepared pesto and nonfat plain Greek yogurt.
• Start with 1⁄4 cup pesto + 1⁄4 cup yogurt per pound of pasta.
• Minimize added oils by relying on the oil in the pesto.
• Stir in garlic, pepper flakes, lemon juice to taste.
• Thin with pasta cooking water if needed.
• Garnish with extra fresh basil, pine nuts, parmesan.

The yogurt provides tang and cools down the pesto's spice. It coats each strand of pasta in creamy goodness.

Cooking the Shrimp

To cook shrimp perfectly:

• Pat dry before sautéing to prevent steaming.
• Use medium-high heat and avoid overcrowding the pan.
• Cook just until opaque and pink on the outside.
• Flip halfway through to evenly cook both sides.
• Nestle into sauce after cooking to gently reheat.
• Don't overcook or the shrimp will be rubbery.

Letting the shrimp finish cooking gently in the sauce infuses them with extra flavor.

Serving Suggestions

Here are some ideas for plating this pasta:

• Scatter extra sun-dried tomatoes on top.
• Garnish with chopped parsley, basil, or cilantro.
• Top with shaved parmesan or crumbled feta.
• Serve with garlic bread or focaccia on the side.
• Squeeze lemon wedges over each portion before eating.
• Drizzle with extra virgin olive oil for sheen.
• Accompany with a garden salad tossed in italian dressing.

Make it restaurant-worthy with fresh herbs, cheese, and crusty bread alongside.

Flavor Variations

Tailor this pasta dish to your tastes with mix-ins like:

• Chicken: Sauté chopped chicken with the shrimp.
• Sausage: Cook crumbled Italian sausage before the shrimp.
• Seafood: Use scallops, clams, mussels, or a mix.
• Veggies: Add sautéed zucchini, spinach, peas, etc.
• Cheese: Toss with ricotta, goat cheese, mascarpone.
• Herbs: Include extra oregano, chives, rosemary.

The possibilities are endless for customizing this pasta dish!

Storage and Leftovers

To store and reheat this dish:

• Refrigerate leftovers in an airtight container up to 4 days.
• The pasta may absorb more liquid as it sits.
• Stir in extra olive oil or tomato pasta sauce to moisten.
• Reheat gently over medium-low heat on the stovetop or microwave.
• Add a splash of water to loosen if needed.
• Garnish again just before serving.

Proper storage keeps the shrimp fresh and pasta from drying out.

Nutrition Facts

This creamy pesto shrimp linguine offers an array of healthy nutrients:

• Protein from shrimp and Greek yogurt to keep you full.
• Essential fatty acids like omega-3s from the pesto and olive oil.
• Fiber, iron, and B vitamins from the whole wheat pasta.
• Vitamin C, lycopene, and antioxidants from the sun-dried tomatoes.
• Vitamin K, copper, and manganese from basil.

Boost nutrition even more by using whole grain or vegetable-based pasta.

Conclusion

This easy pasta dish packs seriously satisfying flavor in every bite. The combination of briny shrimp, herby pesto, sweet sun-dried tomatoes, and creamy Greek yogurt is simply sensational. Just a few pantry ingredients come together to make a restaurant-worthy meal the whole family will love. Next time you want to infuse some Italian inspiration into dinner, reach for this crowd-pleasing creamy pesto shrimp linguine recipe.

5 Frequently Asked Questions

1. What type of shrimp is best for pesto pasta?

Wild-caught medium shrimp like Gulf shrimp or pink shrimp work well. Their moderate size and sweet, tender meat complement the other ingredients nicely.

2. Can I use jarred pesto?

It's best to use refrigerated pesto, not jarred, for the freshest basil flavor. However, you can use jarred pesto in a pinch.

3. How do you keep the pasta from getting dry?

Toss the cooked pasta with the pesto sauce right away so it absorbs the liquid and flavors. Add extra olive oil or pasta water if needed to moisten leftovers before reheating.

4. Can I make this shrimp pasta on the grill?

Yes, you can grill the shrimp and vegetables separately, then toss everything with the pesto pasta. Add any grilled veggies like zucchini or bell peppers too.

5. What salad goes well with pesto shrimp pasta?

This pasta pairs nicely with a light salad like arugula, tomato, and mozzarella or a Greek salad with olives, feta, and red wine vinaigrette. The freshness balances the rich, creamy pasta.