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PESTO SHRIMP LINGUINE

Active Time : 20 minutes
Total Time : 20 minutes
Serves : 4 servings
INGREDIENTS
  • 1/2 cup firmly packed fresh basil leaves
  • 1/2 cup firmly packed fresh parsley stems removed
  • 1/2 cup fancy shredded Italian style Parmesan cheese divided
  • 1/3 cup chopped walnuts divided
  • 1 clove garlic
  • 1/8 teaspoon salt
  • 3 tablespoons + 1 teaspoon olive oil divided
  • 8 ounces linguine
  • 1 pound frozen 41-50 count peeled & deveined tail-on cooked shrimp thawed
  • 1/4 cup half & half
DIRECTIONS

In food processor or blender, combine basil, parsley, ¼ cup Parmesan cheese, 3 tablespoons walnuts, garlic and salt. Blend until it forms a paste. With machine running, slowly add 3 tablespoons olive oil. Continue blending until well combined; set aside.

Prepare pasta according to package directions; drain.

Meanwhile, in large skillet, heat remaining 1 teaspoon oil over medium-high heat. When hot, add shrimp and sauté until heated through (about 3-4 minutes).

Add pasta and toss with ¼ cup pesto and half-and-half. Transfer to serving platter and sprinkle with remaining Parmesan cheese and remaining walnuts that have been toasted.