Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto

Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto Author: Canadian Living Credits: Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto

  • Portion size 4 servings

Ingredients

  • 1 lb linguine Sun-Dried Tomato Pesto (recipe follows)
  • 4 teaspoons extra-virgin olive oil
  • 3 cloves garlic thinly sliced
  • 1 lb peeled deveined raw shrimp
  • 1 cup chopped fresh basil
  • 1/4 teaspoon hot pepper flakes
  • pinch salt

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:

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
  • Fibre 0.0
  • Folate 114.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto