Creamy Pesto Linguine with Shrimp Recipe

My Grandson’s Favorite Dinner

My grandson Leo calls this “green noodles.” He asks for it every visit. I still laugh at that. I make it just for him.

It feels like a special restaurant meal. But it is so simple to make. You just need one big pan. Doesn’t that smell amazing when the garlic hits the butter?

Why This Pasta Works

This dish matters because it brings people together. It is creamy and rich. But the fresh tomatoes make it feel light. Everyone gets happy around this table.

Here is a little secret. The flour mixed into the milk first is key. It stops the sauce from getting lumpy. This one trick makes you feel like a real cook. What’s your favorite pasta shape to use?

A Tiny Kitchen Story

I first made this for my book club. I was nervous. But my friend Helen took one bite and closed her eyes. She said, “Anna, this is perfect.” I knew I had a winner.

That is why this recipe matters. Good food makes memories. It is not just about eating. It is about the smile on someone’s face. Do you have a dish that always gets compliments?

Let’s Get Cooking

Boil your linguine. Cook the onion in oil until it’s soft. Then add the garlic and butter. Your kitchen will smell wonderful now.

Mix the flour into the milk. Pour it in the pan. Stir, stir, stir! Add the cheese and watch it melt. Stir in the pesto, shrimp, and tomatoes. Toss it all with the pasta. Done!

A Fun Little Fact

*Fun fact: The word “linguine” means “little tongues” in Italian. I think that’s so funny. Imagine your forkful of little, tasty tongues!

This meal is ready fast. But it tastes like you worked all day. That is the best kind of cooking. What is your go-to quick meal that feels fancy?

Ingredients:

Ingredient	Amount	Notes
linguine pasta	16 ounces
onion, chopped	½ cup
garlic, minced	¼ cup
butter	½ cup
milk	2 cups
salt	¼ teaspoon
pepper	¼ teaspoon
Parmesan cheese, grated	1 ½ cups
pesto	¾ cup
cooked shrimp, peeled and deveined	1 pound
roma tomatoes, diced	3
flour	2 Tablespoons
olive oil	a couple of splashes	for cooking

My Creamy Pesto Pasta with Shrimp

Hello, my dear. Come sit. Let’s make a special dinner. This pasta feels like a fancy restaurant meal. But it’s really just simple kitchen magic. I love how the green pesto swirls into the creamy sauce. Doesn’t that smell amazing? It reminds me of summer herb gardens. My grandson always asks for this on his birthday. I still laugh at that. He used to pick out the tomatoes. Now he asks for extra.

We’ll make it together step-by-step. It comes together so fast. You’ll feel like a real chef. Ready? Let’s start.

Step 1: First, get a big pot of water boiling. Add a good pinch of salt. It should taste like the sea. Then, cook your linguine for about 8 to 10 minutes. You want it just tender. Drain it and set it aside. This is the pasta’s bath time.

Step 2: Now, let’s make the sauce. Warm a splash of olive oil in a big skillet. Toss in your chopped onion. Cook it until it looks soft and shiny. Then add the garlic and butter. The smell will fill your whole kitchen. It makes my stomach rumble every time.

Step 3: Here’s a trick. Take your milk. Stir the flour right into it until it’s smooth. (This stops lumps in your sauce. A hard-learned tip!). Pour this into your skillet. Add the salt and pepper. Stir it for a few minutes until it thickens a little.

Step 4: Time for the good stuff. Sprinkle in all that grated Parmesan cheese. Stir until it melts into a dreamy, creamy sauce. This is the heart of the dish. What’s your favorite cheese to cook with? Share below!

Step 5: Finally, stir in the pesto, diced tomatoes, and cooked shrimp. Let it all get cozy and warm for about 5 minutes. Then, toss your drained pasta right into the skillet. Mix it all together. And you are done. See? Ready in minutes but tastes like it took hours.

Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 6 servings
Category: Dinner, Pasta

Let’s Mix It Up!

This recipe is like a favorite story. You can tell it a little differently each time. Feel free to play with it. Here are three fun twists I love.

Chicken & Sun-Dried Tomato Twist: Swap the shrimp for cooked chicken. Use chopped sun-dried tomatoes instead of fresh. It’s so rich and sweet.

Garden Veggie Delight: Skip the shrimp. Add lots of zucchini and peas. It’s a beautiful, colorful, and meat-free meal. Perfect for a light lunch.

Lemon Zest Sparkle: Add the zest of one lemon to the sauce. It makes everything taste brighter and fresher. A little sunshine on your plate.

Which one would you try first? Comment below!

Serving It With Style

This pasta is wonderful all on its own. But a few little extras make it a feast. I always serve it with a simple green salad. It’s nice to have something crisp. Some warm, crusty bread is perfect too. You’ll want it to swipe up every bit of sauce.

For drinks, a glass of chilled white wine pairs nicely. For the kids, I love sparkling lemonade with a mint leaf. It feels just as fancy. Which would you choose tonight?

Keeping Your Pesto Pasta Perfect

This dish stores beautifully. Let it cool completely first. Then pop it in a sealed container in the fridge. It will stay good for three days.

You can freeze it for a month, too. I use individual portions in freezer bags. My first time, I froze a huge batch for my grandson. He loved having a homemade “TV dinner” ready for him.

Reheat it gently on the stove with a splash of milk. This keeps the sauce creamy. Batch cooking like this saves your future self. It turns a busy night into a good night. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your sauce too thin? Mix a teaspoon of flour with a little cold milk. Whisk it into the simmering sauce. It will thicken right up.

Worried about over-cooked shrimp? Just warm them through at the end. I remember when I cooked them too long. They got rubbery! Tender shrimp make the whole dish feel special.

If your dish tastes bland, check your salt. A tiny pinch can wake up all the flavors. Getting these little things right builds your confidence. It also makes your food taste just how you dreamed. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta. It works just fine.

Q: Can I make the sauce ahead? A: Absolutely. Make the creamy pesto sauce a day early. Store it in the fridge until dinner.

Q: What if I don’t have shrimp? A: Try cooked chicken or chickpeas. Use what you have on hand.

Q: Can I double the recipe? A: You sure can. Use a bigger pot for the sauce. *Fun fact: Doubling a recipe is called “scaling.”*

Q: Any optional tips? A: A squeeze of fresh lemon juice at the end is lovely. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy meal. It always makes my kitchen smell wonderful. I would love to see your creation.

Share a photo of your family enjoying it. You can tag my blog on Pinterest at @AnnaWhitmoreEats. It makes my day to see your tables. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.