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.
Equipment
- Large pot (6-quart or larger)
- Medium sauté pan (10-inch / 25cm)
- Colander
- Tongs or pasta fork
- Chef’s knife and cutting board
- Large bowl (for thawing shrimp)
Ingredients
- 12 ounces linguine
- 10 medium shrimp about 5 oz, peeled and deveined
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 small tomato about 3 oz, diced
- 1 teaspoon crushed red pepper flakes adjust to taste
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ⅓ cup dry white wine
- ¼ cup pesto Gouda 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 large pot with 4-6 quarts (4-6 litres) of water and bring to a boil over high heat. Season generously with salt — the water should taste like the sea. 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.
- 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.
- Pour the white wine into the shrimp pan and let it simmer for 1-2 minutes until reduced by about half. Meanwhile, reserve ½ cup of pasta water, then drain the linguine and transfer it to a serving bowl. Spoon the shrimp and white wine tomato sauce over the pasta, tossing gently to combine. If the sauce feels tight, add a splash of the reserved pasta water. Top with the shredded pesto Gouda cheese and serve immediately.
Nutrition
Serving: 1servingCalories: 633kcalCarbohydrates: 88gProtein: 27gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 76mgSodium: 610mgPotassium: 477mgFiber: 4gSugar: 5gVitamin A: 563IUVitamin C: 4mgCalcium: 194mgIron: 2mg
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