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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