Pesto linguine is one of my favorite quick pasta dishes. It’s perfect for busy weeknights: cook the pasta, sauté the vegetables, and toss everything with pesto. Simple, fast, and satisfying.
Normally I add cubes of cooked chicken breast, but this time I used smoked shrimp. The smoky flavor elevated the dish and paired beautifully with the bright herb notes in the pesto.
To complete the meal I sautéed asparagus and red pepper, then combined them with the smoked shrimp and pesto-laced linguine. It’s a well-balanced, colorful plate that comes together easily and tastes fresh every time.
Store-bought pesto is convenient and works well, and there are several good brands available. That said, homemade pesto offers a brighter, more vibrant flavor thanks to fresh basil, garlic, nuts, and quality olive oil.
Smoking shrimp is straightforward and well worth the effort if you enjoy a smoky, savory note in your seafood. When smoked properly, the shrimp turn pink and acquire a delicate, flavorful crust.
Smoked Shrimp and Pesto Linguine
Ingredients
- 1 pound fresh shrimp peeled and deveined
- 3 tbsp oil divided
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1 red pepper cored and diced
- 1 bunch asparagus chopped into 4 smaller pieces
- 1/2 cup pesto
- 1/3 cup parmesan cheese grated
- 500 g linguini pasta cooked according to directions
Instructions
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In a large bowl, toss the shrimp with 2 tablespoons of oil, oregano, garlic powder, and salt. Arrange the shrimp on smoker racks.
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Preheat the smoker to 225°F (about 107°C) and use a mild wood such as alder, apple, or cherry for a subtle, pleasant smoke.
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Smoke the shrimp until cooked through and pink, typically 30–45 minutes depending on size.
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Meanwhile, heat the remaining tablespoon of oil in a skillet over medium heat. Add the diced red pepper and chopped asparagus and cook, stirring often, until the vegetables are tender-crisp.
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Remove the pan from heat, stir in the pesto and grated Parmesan until combined.
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Toss the cooked linguini with the smoked shrimp and the vegetable-pesto mixture, making sure everything is evenly coated.
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Serve immediately while warm.
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