Linguine with Pesto and Shrimp
Recipe type: Dinner
Author: Elizabeth
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 5
  • 1 bag of medium frozen shrimp (serving size 5 people), thawed and tails removed
  • 1 package of whole wheat linguine, boiled according to the package
  • 1 container of grape tomatoes, washed and halved
  • 3 cups of fresh basil
  • 6 cloves of garlic
  • 1/2 cup pine nuts
  • 1 lemon
  • 1/2 cup olive oil
  • 1 tablespoon butter
  • salt
  • pepper
  • grated parm to sprinkle on top
  1. In a food processor, process the garlic and the pine nuts until fairly finely ground. Add basil leaves and chop until small. Add the juice from the lemon and the olive oil in a long slow stream while processing. Finish with salt to taste.
  2. In a large non-stick skillet, melt the butter and add another tablespoon of olive oil. Once it's hot, add the shrimp and cook just a few minutes (stirring regularly) until the shrimp are pink. Add pesto to the pan and toss in grape tomatoes. Cook just another minute until the pesto is warm and the tomatoes have started to soften.
  3. Serve over linguine, dusted with parm.
Recipe by Wine and a Spoon at