Courtney Celeste Spears' Creamy Shrimp Pesto Pasta Recipe

March 31, 2020


  • Shrimp – preferably raw
  • 1 lemon
  • 4 cloves of garlic
  • Canned artichoke hearts
  • Spinach
  • Mushrooms
  • Onion
  • Thyme
  • Parsley
  • 3 tbsp pesto sauce
  • 2 cups heavy cream
  • Parmesan cheese
  • Linguine
  • Olive oil
  • Salt and pepper


  1. Peel shrimp and put them in a bowl. Squeeze lemon juice over the shrimp and season with salt and pepper. Cover the bowl with foil or plastic to let the shrimp marinate.
  2. Boil noodles in a pot of water lightly seasoned with salt.
  3. Mince garlic and parsley and chop mushrooms, onion and artichoke hearts.
  4. Sauté marinated shrimp in a pan with olive oil, salt and pepper. Once shrimp have turned pink, set them aside to be added later.
  5. With your pan over medium heat, sauté olive oil, garlic, thyme and onions. After a few minutes, add spinach, mushrooms and artichoke hearts.
  6. When vegetables are cooked, return shrimp to the pan.
  7. Add heavy cream and pesto sauce and stir, dropping heat to low so the sauce will simmer and thicken.
  8. Add minced parsley to the pan.
  9. Serve over linguine and top with parmesan cheese and more parsley to garnish.