Shrimp pesto pasta

Sauteed Shrimp and Conecuh Sausage with Pesto and Feta Cheese

Serves 4

Prep time 5 minutes

Cook time 20 minutes

  • 1 pound Fettuccine of pasta of your choice
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small onion sliced fine
  • 3 clove garlic minced or ¼ tsp garlic powder
  • Pinch red pepper flakes, optional
  • 20 large shrimp, about 1 pound, peeled and de veined
  • ½ cup Conecuh Sausage finely chopped
  • 1 package white mushrooms sliced
  • ½ frozen peas
  • 1 handful teardrop or cherry tomatoes sliced
  • Kosher salt and freshly ground black pepper
  • ½ cup crumbled Feta cheese
  • 2 tablespoons Classico brand Pesto


For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic, and red pepper flakes (if using) until the onions are translucent, about 3 to 4 minutes. Add sausage and mushrooms. Add tomatoes and frozen peas. Continue to cook over medium heat for another minute. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Add pesto and stir in until all combined. Add ½ cup of reserved pasta water and scrape bottom of pan to loosen accumulated juices. Stir until everything is evenly combined. At this point you can either spoon the shrimp and sauce over plated pasta or add the pasta to the pan and serve from there. Top with and crumbled feta cheese. Serve immediately.

Noon Cooking - November 24, 2010