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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4|
|Calories from Fat: 348 (64%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 90.5mg||28 %|
|Sodium 251.7mg||9 %|
|Potassium 241.3mg||6 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 32.7g|
|Protein 16.2g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 540
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