Linguini with Shrimp and Tomato Hazelnut Pesto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 lb shrimp, peeled and deveined |
1 cup sliced mushrooms, lightly sauteid in 1 teaspoon olive oil with salt |
1 lb linguine |
1 (4 ounce) container sun-dried tomatoes, drained |
1 bunch parsley (about 2 cups) |
1/4 cup basil leaves |
1/4 cup hazelnuts, lightly toasted |
1/4 cup parmesan cheese |
4 cloves garlic |
salt and pepper (to taste) |
3 tablespoons olive oil |
Directions:
1. Make pesto: Place, sundried tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt and pepper in a food processor and process until smooth.
2. Add olive oil and continue processing for about 15 seconds, or until combined; set aside.
3. Cook linguini according to package directions.
4. Meanwhile, heat salted water in a medium-large sauce pan to boiling.
5. Add shrimp and boil 2 minutes, or until they become opaque.
6. Toss linguini, shrimp, mushrooms and pesto together in a large bowl, and stir to combine.
7. Serve with freshly grated parmesan cheese, chopped parsley and crusty french bread.
8. Don't forget the wine!
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