Tested till perfect Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto
Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto
Photography by Matthew Kimura

Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lblinguine Sun-Dried Tomato Pesto, (recipe follows)
  • 4 tsp 4tspextra-virgin olive oil
  • 3 cloves 3clovesgarlic, thinly sliced
  • 1 lb 1lbpeeled deveined raw shrimp
  • 1 cup 1cupchopped fresh basil
  • 1/4 tsp 1/4tsphot pepper flakes
  • Pinch Pinchsalt
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In large pot of boiling salted water, cook pasta until tender but firm, about 7 minutes. Drain and transfer to large bowl; toss with pesto.

Meanwhile, in skillet, heat oil over medium-low heat; cook garlic until softened, about 3 minutes. Add shrimp, basil, hot pepper flakes and salt; cook until shrimp are pink, about
5 minutes. Toss with pasta.

Sun-Dried Tomato Pesto:

In bowl, soak 1/3 cup (75 mL) dry-packed sun-dried tomatoes in 1/3 cup (75 mL) boiling water until softened, 10 minutes. Drain, reserving 2 tbsp (25 mL) liquid. In food processor, finely chop tomatoes; reserved liquid; 3 tbsp (45 mL) toasted pine nuts; 2 tbsp (25 mL) tomato paste; 1 clove garlic; 1/4 tsp (1 mL) pepper; and pinch salt. With motor running, add 1/4 cup (50 mL) extra-virgin olive oil in thin steady stream until puréed. Pulse in 3 tbsp (45 mL) grated Parmesan. Makes 3/4 cup (175 mL)

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Nutritional Information per serving: about

cal 791 pro 42g total fat 28g sat. fat 4g
carb 93g fibre 7g chol 176mg sodium 659mg
RDI: 677mg calcium 15 iron 61 vit A 13
vit C 13 folate 114
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