Most nights, when I get home from work, I want dinner ASAP, so I’m always looking for easy and quick recipes. And yes, sometimes that means I’ll heat up a can of soup or pour a bowl of cereal (don’t judge me), but if it happens to be soon after a grocery trip, there are fresh veggies I can use for dinner. And as you know, I love pasta. And pasta is easy, fast and can have lots of different variations. Enter shrimp linguine!
Creamy Shrimp Linguine With Pesto Gouda Cheese
Love pasta and shrimp? The best way to get them in one meal is through this creamy shrimp linguine with pesto gouda cheese.
Ingredients
- 12 ounces linguine
- 10 medium shrimps shelled
- 2 tablespoons olive oil
- 1 clove garlic
- 1 small tomato
- 1 teaspoon red crushed pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- ⅓ cup white wine
- ¼ cup cheese shredded
Instructions
- If your shrimp are still frozen, fill a bowl with water and place the bag in the water to get the shrimp to defrost faster.
- Fill a medium pot with about 6 cups of water and put it on high heat. Salt lightly. Measure out your linguine and set it aside so it’s ready to throw in the pot when the water is at a roiling boil.
- Chopped tomato and diced garlic ready for the pan.
- Chop your garlic clove finely and dice up your tomato.
- Wait for your water to be close to boiling, then in a medium saute pan, heat about a tablespoon of olive oil over medium-high heat. Once hot, add in your garlic and saute for about 30 seconds and then turn your heat down to medium and add in your diced tomato. Saute for about a minute, then throw in your shrimp.
- Your water should be boiling and ready for your pasta by this time. Place it in the water and occasionally stir so it doesn’t clump together.
- While your pasta is cooking, watch your shrimp so they don’t overcook. Be sure to stir your shrimp and tomatoes around, so they cook evenly. Once they turn pink (about 4 minutes in), season with salt, pepper, and red pepper flakes (if you like a bit of heat), turn your heat down to low to finish cooking, so they finish when your pasta finishes.
- Throw a splash of white wine into your shrimp pan and let it cook down to create a little bit of a sauce. Drain and transfer to a pasta bowl when your pasta is done (about 7 minutes). Cover with your shrimp and tomato white wine sauce. Sprinkle with the shredded cheese, and enjoy!
Nutrition
Calories: 1640kcalCarbohydrates: 266gProtein: 48gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gCholesterol: 17mgSodium: 2563mgPotassium: 1276mgFiber: 14gSugar: 13gVitamin A: 1487IUVitamin C: 13mgCalcium: 127mgIron: 6mg
We’d love to know if you enjoyed this recipeRate this recipe ★★★★★
