Linguine with garlic shrimp and pesto

By jeff and alli -

 This was a hit in our house.  When Isla cooks, she leaves out the tomatoes, but I think it is better with the cooked tomatoes.

Serves 6


Ingredients

Pesto (or use a recipe you already like, or store bought)

2.5 cups fresh basil

3/4 cup toasted pine nuts (or other nuts. I'm often cheap and use a less expensive nut like almonds)

3/4 cup parmesan cheese

1/2 cup olive oil

salt and black pepper to taste


Pasta Ingredients

24 cherry tomatoes

6 T olive oil

salt and black pepper to taste

14-18 ounces linguine (preferably from the dairy section, not the dry aisle)

3 minced garlic cloves, minced

30 large shrimp, peeled and deveined


Directions

1. Make the pesto by blending all the ingredients in a food processor.  Cover and set aside until ready to use.

2. Preheat the oven to 450 degrees.  Drizzle 1 T olive oil over the tomatoes, sprinkle with salt and pepper and roast in oven for about 8 minutes. Set aside.

3. Meanwhile, bring a large pot of salted water to a boil and cook the linguine according to package directions and drain.  Reserve 1/2 cup liquid from the pasta.

4. While pasta cooks, heat the remaining olive oil over medium heat in a saute pan.  Add the garlic and shrimp.  Cook until just cooked through, about 3 minutes.  Stir the pesto into the shrimp.  Add pasta to the shrimp pesto mixture.  Add reserved cooking liquid if the pasta seems to dry.  Add the cooked tomatoes to the pasta, toss to make sure it is well mixed and serve.


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