Healthy Recipes With Pesto: Shrimp & Pesto Linguine Pasta

This basil-walnut pesto linguine pasta recipe is paired with shrimp and arugula. Simple, nutritious, and ready in 30 minutes! Recipe is dairy-free and can easily be made gluten-free. Plus more healthy pesto recipes!

📝 Ingredients

• Approx. 16 large shrimp
• Approx. 112 grams linguine, dry ((almost 4 ounces; enough for 2))
• 1 Tbsp olive oil
• 1/4 tsp garlic powder
• 1-2 large handfuls baby arugula
• 2 cups basil, fresh
• 2 cloves garlic
• 1/3 cup walnuts
• 1/3 cup nutritional yeast
• 1/3 cup olive oil
• Salt + pepper, to taste

👨‍🍳 Instructions

1. 1If using frozen shrimp, begin by thawing shrimp by placing them in a colander and running cold water over them.
2. 2While shrimp thaws, make pesto by placing all pesto ingredients into a food processor. Pulse until the pesto sauce forms. If desired, you can thin the pesto out a bit by adding a tiny bit of water or extra olive oil. Adjust seasonings to taste and set aside.
3. 3Bring a large pot of water to a boil (for pasta). While water boils, remove tails, shells, and veins from shrimp. Rinse and pat dry with a paper towel.
4. 4Add shrimp to a large bowl with 1 Tbsp olive oil and garlic powder. Toss until shrimp are well-coated.
5. 5Once water boils, add linguine and cook according to package instructions (about 7-9 minutes).
6. 6While pasta cooks, heat a large pan over medium-high. Cook shrimp for 1-2 minutes each side, until opaque. Remove from heat.
7. 7Drain pasta and return to pot. Add pesto and arugula, and stir everything together until well-coated with pesto.
8. 8Serve pasta in bowls and top with shrimp. Option to top with cracked pepper, a sprinkle of fresh basil, and nutritional yeast or parmesan (if not dairy-free)!