Linguine with Garlic Shrimp in Parsley-Pecan Pesto

Pesto is one of the simplest, richest, and most delicious non-cook sauces you can make. Traditionally made with basil and pine nuts, the pesto in this recipe substitutes parsley for the basil and pecans for the pine nuts, resulting in a fresh, nutty taste with the cheesy goodness of Parmesan and fruity extra virgin olive oil.

The only “cooking” I did for the sauce was toasting the pecans to draw out even deeper nutty flavor. You can skip this part if you prefer, but you’ll need a skillet to cook the garlicky shrimp anyway, so it’s easy (and convenient) to toast the pecans in it first.

This simple, flavorful recipe comes together quickly, but don’t be surprised by the small amount of pesto it makes. The sauce is very rich, and a little goes a long way.

For other seafood pasta recipes, check out Pasta with Calamari and Sweet Peas in Garlicky Cream Sauce and Pasta with Shrimp in Garlicky Butter Sauce. 

Serves 2

Ingredients

• 1/2 lb peeled, deveined (medium, 28-32 count) shrimp
• 3 garlic cloves, divided, finely chopped
• olive oil, for drizzling, plus 1 tsp
• 1/4 cup broken pecan pieces
• 4 oz linguine
• 1 cup packed flat-leaf parsley leaves
• sea salt
• freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup grated or shredded Parmesan cheese

Shrimp and Pesto Ingredients

Preparation

1. Toss the shrimp and 2 finely chopped garlic cloves in a bowl. Drizzle generously with olive oil and let stand 20 minutes.  

Marinating Shrimp

1. Heat a large, dry skillet over medium heat. Add the pecans and lightly toast, shaking the pan frequently to prevent scorching, 3-4 minutes. Remove the pecans to a plate and let cool 5 minutes. (Note: The skillet is larger than needed for the pecans, but reserve it to cook the shrimp and toss with the pasta and pesto.)

Toasted Pecans

1. Meanwhile, cook the linguine in boiling, salted water 8-9 minutes and drain, reserving 1/4 cup of the pasta water.
2. Place the toasted pecans, parsley, and 1 finely chopped garlic clove in a food processor and season with salt and pepper. Grind until finely chopped.

Parsley, Pecans, and Garlic Ready to Grind 

Ground Parsley, Pecans, and Garlic

1. With the processor on, slowly pour in the extra virgin olive oil. Scrape down the sides of the processor bowl and process until smooth. Transfer the sauce to a bowl and stir in the cheese.

Oil Added 

Parsley-Pecan Pesto

1. Re-heat the same skillet over medium-high heat and brush with 1 teaspoon of olive oil. Add the shrimp and garlic-oil marinade and sear until the shrimp is just cooked through, stirring often to prevent the garlic from burning, 2 minutes.

Shrimp Beginning to Sear 

Seared Shrimp

1. Remove from the heat and stir in the pesto, pasta, and reserved pasta water. Toss well to combine.

Pesto and Pasta Added to Skillet

Divide the pasta and sauce between 2 pasta bowls and serve right away.