When you just want something super satisfying and quick, this pasta dish wins. Plus, by the time the pasta is done cooking – so is the sauce. Don’t you just love meals that cook up like this? I know, I do!

Here ya go:

3/4 pounds of cooked linguini

1 1/2 cups of heavy cream

1/2 cup of good chicken stock

The juice and zest of 1 lemon

2 tablespoons of prepared pesto

2 tablespoons of butter

1 pound of shrimp, cleaned & deveined

1 teaspoon of garlic powder

salt and pepper, to taste

a good handful of grated Parmesan cheese

Chopped cilantro, to garnish

1.. To make the sauce, melt the butter on medium heat and then cook shrimp until they’re just about done. Remove the shrimp and set aside.

2. In the same pan, add in the pesto and cook for about 30 seconds. Then whisk in the heavy cream and chicken stock. Bring it to a boil and then reduce the heat. Add in the lemon juice and lemon zest along with the garlic powder. Taste it – and if it needs a sprinkle of salt and pepper, here’s your chance. Cook the sauce for about 6 or 7 minutes, until it begins to thicken.

3. To assemble, toss in the pasta and Parmesan cheese. Mix well to incorporate. Then add back the shrimp and give it a good sprinkle of salt and pepper



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  1. This is the first recipe of Darius’s I cooked and OMG…fabulous! I felt like a Top Chef in this piece! 🙂 I seasoned the shrimp while it was in the skillet and also only added the zest of half lemon. My goal is to make one dish each week from the site. Thanks so much for sharing this tasty recipe!

  2. Plan on making this, would you pair with a tossed salad and garlic buttered French bread or cornbread. Can’t forget white or red wine.


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