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Pesto Shrimp and Artichoke Linguine

Total Time

Prep/Total Time: 30 min.


8 servings

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. —Trisha Kruse, Eagle, Idaho
Pesto Shrimp and Artichoke Linguine Recipe photo by Taste of Home


  • 1 package (16 ounces) linguine
  • 4 cups half-and-half cream
  • 2 cups grated Parmesan cheese
  • 2 jars (12 ounces each) marinated quartered artichoke hearts, drained
  • 1 cup prepared pesto
  • 1 teaspoon pepper
  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • Small fresh basil leaves, optional


  1. Cook linguine according to package directions.
  2. Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

Nutrition Facts

1 serving: 765 calories, 42g fat (16g saturated fat), 215mg cholesterol, 1343mg sodium, 57g carbohydrate (7g sugars, 8g fiber), 37g protein.

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