Pesto Shrimp Scampi

Fresh herbs, a sprinkle of Parmesan and a little lemon citrus complement sweet, freshly sauteed garlic shrimp. Take care not to overcook them as you want the shrimp to retain their “snap” as a contrast to the tender linguine.


  • 1 pound linguine
  • 1 tablespoon plus 1/4 cup extra virgin olive oil, divided
  • 1 tablespoon butter
  • 4 large cloves of garlic, peeled and minced
  • 1 pound, peeled and deveined large (20/35 count) shrimp
  • 1 cup packed fresh basil leaves
  • 1/4 cup packed fresh parsley leaves
  • 1 tablespoon lemon juice
  • 1/4 cup Parmesan cheese
  • Salt and pepper, to taste


Bring a large pot of salted water to a boil. Add the linguine to the pot and cook the pasta according to package directions to al dente. Reserve 3 tablespoons of the pasta water, then strain the linguine from the pot.

Meanwhile, in a large saute pan over medium heat, heat 1 tablespoon of the olive oil and butter. Add the garlic and shrimp to the pan and saute until the shrimp are pink and just cooked through, about 5 to 7 minutes. Set pan aside.

In a blender, combine the basil, parsley, lemon juice, and Parmesan cheese. Blend until smooth, adding the 1/4 cup olive oil in a stream while blending. Season with salt and pepper, to taste. Stir in the reserved pasta water.

Toss the herb sauce in the pan with the shrimp then stir in the linguine. Serve immediately.

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