Cream & Pesto Linguine with Shrimp

Last night, I cooked dinner for MM and another couple of our friends. The girl who was coming to dinner doesn’t like tomatoes very much…that caused quite an issue considering most of our recipes are centered around pomodoro. So, I did some research, found this recipe for Cream & Pesto Linguine with Shrimp, and pulled it off pretty well! The empty pan told me so…

1 pound fresh linguine

1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds large shrimp,
peeled and deveined – I prefer no tails
2 tablespoons Herbs of Provence
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta
cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta – since it’s fresh it should only take about 3 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Herbs of Provence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Herbs of Provence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.

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