Shrimp Pesto Linguine

As promised, the following is the recipe for Shrimp Pesto Linguine! The ingredients are all in the title (well, minus a few) but this recipe rid me of shrimp in my freezer, an open jar of red pepper pesto in my fridge, and an opened box of linguine pasta in my pantry!


Shrimp Pesto Linguine

1/3 lb linguine pasta
2 Tbsp olive oil
1 small shallot, diced
1 lb medium shrimp, peeled and de-veined
Salt and pepper, to taste
1/2 jar red pepper pesto (roughly 3 oz)
*2 eggplant meatballs (completely optional)


Cook linguine according to package instruction.


In a large skillet, heat olive oil and sauté shallot until translucent. Add in the shrimp and cook until pink. This is a fast process so I recommend not starting the shrimp until your pasta is nearly done (2-3 minutes remaining).


If you're fortunate enough to have 2 eggplant meatballs (removed from their marinara sauce home) from B.Good that a very generous Associate at your law firm who gifted you these delicious  morsels, throw them in the pan with the shrimp to heat up. If you are not in this category, don't worry about them and morn what you never had.


Toss the pesto in with the shrimp and eggplant meatballs and allow to heat up.


Drain your pasta and throw in with the shrimp mixture and toss to coat. Serve immediately and enjoy!


The flavors in this dish were spot on, shrimp were perfectly plump and the pesto was oh-so-delicious. What is it about red pepper pesto that's so amazing? This recipe yielded about 5 or 6-2 C bowl portions (or 1 Lindsey portion and 2 Nate portions).


I enjoyed my dinner with an adult beverage and watching of awful Network television until Nate came home and we watched A Christmas Horror Story on our favorite streaming service.


Tonight's dinner is Chicken-Less Quesadillas so stay tuned! Happy eating!