Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto for Four
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 791791 cal |
| pro | 42 g42g pro |
| total fat | 28 g28g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 93 g93g carb |
| fibre | 7 g7g fibre |
| chol | 176 mg176mg chol |
| sodium | 659 mg659mg sodium |
| potassium | 677 mg677mg potassium |
| % RDI: | - |
| calcium | 1515 calcium |
| iron | 6161 iron |
| vit A | 1313 vit A |
| vit C | 1313 vit C |
| folate | 114114 folate |
Ingredients
- 1 lb linguine 1 lb linguine
- Easy Sun-Dried Tomato Pesto recipe Easy Sun-Dried Tomato Pesto recipe
- 4 tsp extra virgin olive oil 4 tsp extra virgin olive oil
- 3 thinly sliced garlic cloves 3 thinly sliced garlic cloves
- 1 lb peeled and deveined raw shrimp 1 lb peeled and deveined raw shrimp
- 1 cup chopped fresh basil 1 cup chopped fresh basil
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 1 pinch salt 1 pinch salt
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 sa< cook until shrimp are pink, about 5 minutes. Toss with pasta.
Meanwhile, in skillet, heat oil over medium-low heat; cook garlic until softened, about 3 minutes. Add shrimp, basil, hot pepper flakes and sa< cook until shrimp are pink, about 5 minutes. Toss with pasta.
Source : Canadian Living Magazine: November 2009
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