- Portion size 4 servings
Ingredients
Method
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)
More Linguine Recipes:
- 20-Minute Chicken Linguine
- Linguine with Kale and Radicchio
- Linguine with Walnuts and Arugula
- Linguine with Clams
Nutritional facts per serving: about
- Sodium 659 mg
- Protein 42 g
- Calories 791.0
- Total fat 28 g
- Cholesterol 176 mg
- Saturated fat 4 g
- Total carbohydrate 93 g
%RDI
- Iron 61.0
- Folate 114.0
- Calcium 15.0
- Vitamin A 13.0
- Vitamin C 13.0
