Pesto linguine is one of my favourite quick pasta meals. When time is short during the week, this is the kind of dish I turn to: cook the pasta, sauté a few vegetables, fold in pesto and add protein. It comes together fast, tastes bright and satisfying, and makes for an easy, balanced dinner.
For this version I used smoked shrimp instead of the usual chicken. The shrimp aren’t just a simple sauté — they are lightly smoked to add a subtle wood-fired flavor that complements the basil pesto beautifully. The smoke adds depth without overpowering the dish.
I also tossed in sautéed asparagus and red bell pepper for texture, color and freshness. The combination of emerald-green asparagus, roasted-sweet red pepper, vibrant green pesto, and juicy shrimp creates a complete meal that looks as good as it tastes. I make this often and it never disappoints.
Many people keep a jar of store-bought pesto on hand, and that works great when you need speed and convenience. There are several good brands available, and a quality jar makes a perfectly acceptable shortcut.
That said, if you have time it’s worth making pesto from scratch. Homemade pesto made with fresh basil, good olive oil, toasted pine nuts (or walnuts), garlic and freshly grated Parmesan delivers a brighter, fresher flavor than most store-bought options. If you cook often, making a batch and refrigerating or freezing portions is an excellent way to elevate weekday meals.
Smoking shrimp is simpler than many expect. Briefly brined or seasoned and placed on smoker racks, shrimp pick up flavor quickly at a low temperature. I usually smoke them around 225°F using mild woods such as alder, apple or cherry for 30–45 minutes until they’re opaque and pink. The result is a delicate smoky note that works well with pesto and bright vegetables.
For best results when assembling the pasta, cook the linguine to al dente according to package directions and reserve a little pasta water. Tossing the pasta with pesto, vegetables and a splash of reserved pasta water helps the sauce coat the linguine evenly. A final handful of grated Parmesan adds creaminess and salty balance.
Below is a clear, easy-to-follow recipe with ingredient amounts and step-by-step instructions so you can recreate this smoked shrimp and pesto linguine at home.
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
- In a large bowl, toss the shrimp with 2 tablespoons of oil, the oregano, garlic powder and salt. Arrange the shrimp on smoker racks in a single layer.
- Set the smoker to 225°F and use a mild wood such as alder, apple or cherry. Smoke the shrimp until they are cooked through and opaque; they should turn pink. Smoking typically takes about 30–45 minutes depending on size.
- While the shrimp smoke, bring a pot of salted water to a boil and cook the linguini until al dente, according to package instructions. Reserve about 1/2 cup of the pasta cooking water before draining.
- Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the diced red pepper and chopped asparagus and cook, stirring frequently, until the vegetables are tender-crisp.
- Turn off the heat and stir the pesto and grated Parmesan into the vegetables. Add a small splash of reserved pasta water if you need to loosen the sauce so it coats the pasta evenly.
- Toss the cooked linguini with the smoked shrimp and the pesto-vegetable mixture until everything is well combined. Adjust seasoning with a pinch of salt or more Parmesan if desired.
- Serve immediately while warm. Leftovers can be stored in the refrigerator for up to 2 days and are best gently reheated with a splash of water or broth to refresh the sauce.