Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe

                                      Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe

Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe Ingredients

4 cups tightly packed basil leaves

2 large garlic cloves, quartered

2⁄3 cup extra virgin olive oil

1⁄2 cup pine nuts

1⁄2 cup freshly grated Parmigiano-

Reggiano (about 2 ounces) 1 teaspoon salt

Freshly ground black pepper to taste

1 pound fresh spaghetti, linguine, or fettuccine

1 pound medium shrimp (35 to 40 per pound), peeled and deveined

Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe Cooking Process

1.Combine the basil, garlic, and olive oil in a food processor and pulse 4 or 5 times, or until the basil is puréed, stopping the machine to scrape down the sides as necessary. Add the pine nuts, cheese, and salt. Process until the pesto is smooth, about 30 seconds. Season with pepper. Transfer the pesto to a medium bowl. (The pesto can be made ahead and kept covered in the refrigerator for up to 7 days, provided you pour a thin coating of olive oil over the top to forestall discoloration.)

2.Bring 6 quarts salted water to a boil in a large pot over high heat. Add the pasta and shrimp and cook until the pasta is al dente and the shrimp are pink and firm, about 4 minutes.

3.Drain the pasta and shrimp, reserving 1⁄2 cup of the liquid. Return the pasta and shrimp to the pot, add the pesto and the reserved cooking liquid, and toss until the pasta is well coated. Serve immediately.Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe