Linguine al Pesto with Red Shrimp Tartare and Lemon is an exquisite recipe that shows off the vibrant and aromatic elements of traditional Italian cooking while introducing a modern twist that will leave your guests wanting more.
Linguine al Pesto, a classic pasta dish from the Liguria region of Italy, is known for its simplicity and vibrant green hue. It features al dente linguine, a type of flat pasta, tossed in a vibrant and aromatic homemade basil pesto sauce.
To take this dish to new heights, we introduce the tantalizing addition of Red Shrimp Tartare.
Tartare, a popular French culinary technique, involves finely chopped or minced raw ingredients mixed with seasonings.
In this case, succulent red shrimp take center stage. We recommend the absolute freshness of your shrimp!
Finally, add a burst of citrus flavor with the zest of lemon. The bright acidity of the lemon zest and juice cuts through the richness of the pesto and shrimp tartare, creating a symphony of flavors that dance on your palate.
Linguine al Pesto with Red Shrimp Tartare and Lemon is the embodiment of culinary art and the marriage of traditional and modern culinary techniques.
And you can make all of this in the comfort of your own home!
The combination of fragrant basil pesto, delicate pasta, savory shrimp tartar and vibrant lemon creates a symphony of flavors that will transport you to the sun-kissed shores of the Mediterranean!
- Prep Time for pesto: 15 Min
- Prep Time for the shrimp tartare: 10 min
- Cook Time: 10 Min
- Servings: 4
For Genovese Pesto:We recommend that you make your own pesto at home. It really takes very little and tastes amazing! BUT if you really can’t, try this basil pesto, enough for 4 servings.
Here the ingredients to make homemade pesto:
- 50 g (1,7 oz) of basil leaves (about 60/65 leaves)
- 1/2 cup of extra virgin olive oil
- 70 g (3/4 cup) of Parmigiano Reggiano
- 30 g (1/4 cup) of Pecorino Fiore Sardo
- 1 peeled clove of garlic
- 15 g (~1 tablespoons) of pine nuts
- 4 or 5 grains of coarse salt
Kitchen Tools and Equipment
- For this recipe you need a food processor for make Pesto (if you make it at home).
- It’s certainly useful to have a good grater for the lemon zest.
- A pot with a colander for cooking pasta can also be a great help. This type of pot allows you to drain the pasta while keeping the cooking water useful for the recipe.
- Or you can simply use a simple spaghetti spoon to transfer the Linguine from the cooking water.
- To make your table more elegant and give your summer dinners an extra touch, we recommend these hand painted dishes from Italy and this Italian dinnerware pasta bowl.
First, you make basil pesto. If you prefer, you can do it 2 or 3 days ahead of time and store it in the refrigerator in a glass jar or airtight food container. Cover it with a thin layer of extra virgin olive oil to keep it fresh green. Let’s see how to do it.
Step 1) – Wash the basil leaves with cold water then place them in a large bowl with plenty of ice for 3-4 minutes. Now dry the leaves very well. Place them into the food processor with the garlic, pine nuts and grated Parmigiano.
Step 2) – Chop the ingredients coarsely for a few seconds then add coarse salt and Pecorino cheese. Blend all the ingredients for about 1 minute. Now add extra virgin olive oil. Blend for about 5 minutes, until you’ll get a creamy green pesto sauce.
For more details, tips, methods and informations about homemade Genovese pesto, read our more detailed recipe: Pesto Genovese | Authentic Italian Basil Pesto.
Red Shrimp Tartare
Red shrimp tartare is a delectable dish featuring finely diced, fresh red shrimp seasoned with zesty flavors.
Before going on to explain how to make shrimp tartare, WE RECOMMEND THAT YOU READ CAREFULLY the paragraph below entitled “Shrimp: What to choose and how to tell if they are fresh”.
That’s because, in addition to making sure the shrimp are fresh, for safety reasons, IT’S IMPORTANT to freeze them at low temperatures before eating them.
Step 1) – Clean the shrimps. Remove the head, the shell and any black guts.
Step 2) – Cut the shrimp into small pieces on a cutting board and place in a bowl.
Step 3) – Season with extra virgin olive oil, a little grated organic lemon zest, the juice of half a lemon, salt and pepper to taste.
Stir and set aside to marinate for about 10 minutes, just long enough to cook the linguine pasta.
Cooking the Pasta
Step 4) – Bring a large pot of water to a boil. When the water boils, add the necessary coarse salt and the linguine. Cook the pasta for the time indicated on the package, usually 10-12 minutes.
When cooked, drain the pasta and save half a ladle of the cooking water.
Step 5) – Place the linguini in a large bowl. Add the pesto, 2 or 3 tablespoons of the cooking water and a drizzle of EVO oil.
Step 6) – Add a little grated lemon zest and toss well. Finally, arrange the pesto linguine on a plate and top with the red shrimp tartar. Add more lemon zest and pepper to taste and serve. Buon appetito!
YOU MUST ALSO TRY:
- Spaghetti allo Scoglio | Italian Seafood Pasta Recipe
- Shrimp and Zucchini Risotto
- Shrimp with zucchini pasta and cherry tomatoes
- Pasta with Pecorino Cream, Lemon and Basil
- Trofie al Pesto
- Lemon Spaghetti
- Angel hair with pesto and cherry tomatoes
- Linguine with Zucchini, Shrimp and Saffron
You can prepare the pesto a few days in advance and store it in the refrigerator. The shrimp, on the other hand, must be very fresh! So buy them fresh and make the tartar right away, then season the pasta.
You must eat the linguine with pesto and shrimp tartar right away! And don’t make any leftovers because you can’t store them in the fridge or freezer.
What is Linguine Pasta?
Linguine is a type of long pasta made from durum wheat semolina.
They are very similar to spaghetti, but instead of being cylindrical, they are flat. Linguine is also called Bavette or Trenette.
This type of pasta is native to Liguria and Genoa in particular.
Traditionally this type of pasta is used with fish sauces and dressings. In Liguria the typical sauce for linguine is pesto.
In our recipe we have combined both ingredients.
Shrimps: What to Choose and How to Recognize the Freshness
For the tartar, we have chosen red shrimp, which are very tasty, with an intense flavor and firm flesh. The best red shrimp in Italy are those from Mazara del Vallo in Sicily and those from Sanremo in Liguria.
Of course, other qualities of shrimp or other crustaceans such as scampi are also good. However, since shrimp is eaten raw, it’s important to use fresh, quality products.
Before eating raw fish, it’s important that it has been blast chilled to -20°C (4°F) for at least 24 hours. At home, this can be done by placing the fish in a freezer at -18°C (-0.4°F) for at least 96 hours.
Many large supermarkets or fishmongers now sell shrimp that have been cleaned and are ready to eat. You need to be sure of this!
Fresh shrimp can be identified by a few characteristics: the eyes should be large and bright; the head should not be missing or blackened; the shell should be firm, hard to peel, and not slimy or stained; and finally, the smell: fresh shrimp should smell like the sea!
Pesto Linguine with Red Shrimp Tartare and Lemon: Some Variations
This is a very easy recipe. Especially if you have pesto on hand, it takes very little time.
There are some variations you can make to make the dish richer.
However, we recommend not overdoing it so as not to overwhelm the fragrance of the basil pesto and the delicate flavor of the shrimp.
Some people add Burrata cheese under the shrimp tartare.