Ready in 20 minutes
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.
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.