Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto
Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 791 |
| pro | 42 g |
| total fat | 28 g |
| sat. fat | 4 g |
| carb | 93 g |
| fibre | 7 g |
| chol | 176 mg |
| sodium | 659 mg |
| RDI: | 677 mg |
| calcium | 15 |
| iron | 61 |
| vit A | 13 |
| vit C | 13 |
| folate | 114 |
- Portion size: 4
Ingredients
- 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
Preparation
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
