NOTE: Pesto is really easy to make. You can do so with a food processor, or even a conventional blender. All you need is: 3 cups of fresh basil leaves, 4 cloves of garlic, 3/4 cup grated Parmesan cheese, 3/4 cup olive oil, and 1/4 cup pine nuts. Blend into a course green mixture. This recipe makes around 2 cups of pesto. The easy way to make this recipe is to look at your local grocery store for pesto in a bottle, where pasta sauces are sold. If you don’t want to go to the hassle of making your own pesto, this is the perfect solution.
Linguini with Pesto & Shrimp
Ingredients:
-1/4 cup Pine Nuts
-1/2-pound Linguini
-3 tablespoons Olive Oil
-20 whole Cherry Tomatoes
-1 to 1 1/2 pounds medium or Large Shrimp, peeled and deveined, leave the tails on
-2/3 cup Basil Pesto
-1/3 cup White Wine
-Salt and Pepper
-1/2 cup fresh Basil, roughly chopped
Directions:
Start a pot of boiling water to cook the linguine, and lightly salt and pepper season the shrimp.
Put pine nuts in a dry 12-inch frying pan and heat over medium high heat to lightly toast them about 4 minutes. Stir them often until they start to turn brown. Take them out of the hot frying pan and set them aside.
As you submerge the linguine in the boiling water, put the olive oil into the hot frying pan, and add the whole cherry tomatoes, stirring often. Put them on the side of the frying pan add the shrimp and start cooking them, flipping them to evenly cook both sides. If the tomatoes are getting over-cooked, remove them from and put aside with the pine nuts.
When the linguine is done, drain the water off in a colander. If either the shrimp or the linguine is done before the other, just set aside.
When all of the ingredients are cooked, return them all to the frying pan: pasta, shrimp, pine nuts, and tomatoes. Add the pesto and the white wine, tossing while heating all of the ingredients together for one minute or two until everything is evenly coated with pesto.
Plate the pasta, with tongs, arranging the shrimp and tomatoes to the top for the best display. Garnish the pasta with the fresh basil leaves and serve.
Put pine nuts in a dry 12-inch frying pan and heat over medium high heat to lightly toast them about 4 minutes. Stir them often until they start to turn brown. Take them out of the hot frying pan and set them aside.
As you submerge the linguine in the boiling water, put the olive oil into the hot frying pan, and add the whole cherry tomatoes, stirring often.
Put them on the side of the frying pan add the shrimp and start cooking them, flipping them to evenly cook both sides. If the tomatoes are getting over-cooked, remove them from and put aside with the pine nuts.
When the linguine is done, drain the water off in a colander. If either the shrimp of the linguine is done before the other, just set aside.
When all of the ingredients are cooked, return them all to the frying pan: pasta, shrimp, pine nuts, and tomatoes. Add the pesto and the white wine, tossing while heating all of the ingredients together for one minute or two until everything is evenly coated with pesto.
Plate the pasta. Garnish the pasta with the fresh basil leaves and serve.
Ingredients:
-1/4 cup Pine Nuts
-1/2-pound Linguini
-3 tablespoons Olive Oil
-20 whole Cherry Tomatoes
-1 to 1 1/2 pounds medium or Large Shrimp, peeled and deveined, leave the tails on
-2/3 cup Basil Pesto
-1/3 cup White Wine
-Salt and Pepper
-1/2 cup fresh Basil, roughly chopped
Directions:
Start a pot of boiling water to cook the linguine, and lightly salt and pepper season the shrimp.
Put pine nuts in a dry 12-inch frying pan and heat over medium high heat to lightly toast them about 4 minutes. Stir them often until they start to turn brown. Take them out of the hot frying pan and set them aside.
As you submerge the linguine in the boiling water, put the olive oil into the hot frying pan, and add the whole cherry tomatoes, stirring often. Put them on the side of the frying pan add the shrimp and start cooking them, flipping them to evenly cook both sides. If the tomatoes are getting over-cooked, remove them from and put aside with the pine nuts.
When the linguine is done, drain the water off in a colander. If either the shrimp or the linguine is done before the other, just set aside.
When all of the ingredients are cooked, return them all to the frying pan: pasta, shrimp, pine nuts, and tomatoes. Add the pesto and the white wine, tossing while heating all of the ingredients together for one minute or two until everything is evenly coated with pesto.
Plate the pasta, with tongs, arranging the shrimp and tomatoes to the top for the best display. Garnish the pasta with the fresh basil leaves and serve.
Put pine nuts in a dry 12-inch frying pan and heat over medium high heat to lightly toast them about 4 minutes. Stir them often until they start to turn brown. Take them out of the hot frying pan and set them aside.
As you submerge the linguine in the boiling water, put the olive oil into the hot frying pan, and add the whole cherry tomatoes, stirring often.
Put them on the side of the frying pan add the shrimp and start cooking them, flipping them to evenly cook both sides. If the tomatoes are getting over-cooked, remove them from and put aside with the pine nuts.
When the linguine is done, drain the water off in a colander. If either the shrimp of the linguine is done before the other, just set aside.
When all of the ingredients are cooked, return them all to the frying pan: pasta, shrimp, pine nuts, and tomatoes. Add the pesto and the white wine, tossing while heating all of the ingredients together for one minute or two until everything is evenly coated with pesto.
Plate the pasta. Garnish the pasta with the fresh basil leaves and serve.