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

Recipe2 out of 5 based on 7 ratings.
  • 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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