Zesty Shrimp with Walnut Pesto Linguini
I was out of pine nuts so I substituted them with the walnuts and loved it! You will have half the pesto leftover to use another time."Simple and tasty. Easy to add your own twist. We enjoyed it very much. Thanks" - pach56
Yield: 4 Ready in 20 minutes
favorite of 42 people 35 people want to try
Verified by stevemur
|8 ozdried linguini|
|16 jumboJumbo shrimp; peeled, cleaned and butterflied, (up to 20)|
|1 tbspolive oil|
|1/4 tspcrushed red pepper flakes|
|Kosher salt and fresh ground pepper|
|1 ozParmasen Reggiano; cubed|
|4 large clovesgarlic; peeled|
|1/4 cupchopped walnuts|
|2 cupsbasil leaves|
|1/2 colive oil|
|1 salt and pepper to taste|
Zesty Shrimp with Walnut Pesto Linguini Preparation
Prepare the Pesto sauce:
In a food processor add the cheese, garlic cloves and walnut. Pulse until they are rough chopped, add the basil and salt and pepper. While the processor is running slowly add the olive oil, taste for salt & pepper and texture. Add salt and pepper and olive oil as needed. Set aside.
Boil and drain Linguini, reserve a half cup of the pasta water. Return the pasta to the pot, add reserved water and about a 1/2 c of the pesto, keep warm.
In a frying pan on high heat, heat 1 tbs olive oil until it is hot but not smoking. Add the crushed red pepper flakes. Place the shrimp in the pan with the butterflied side down, searing for about 1 minute. Stir the shrimp, add salt and pepper and cook for another 2 to 3 minutes or until shrimp is nice and pink.
Plate the pasta, place shrimp on top and garnish with some freshly grated parmesan and some chopped walnuts if desired.
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