Shrimp and Pesto Linguine

Shrimp and Pesto Linguini

 

Prep time: 5 Min

Cook time: 25 Min

Total time: 30 Min

Source Inspired by:  Noregretti Spaghetti.

 

Ingredients

 

• 2 oz of dry linguine per person
• 1/2 lb. raw shrimp per person
• 2 tbsp curly parsley
• 1 tbsp per person of prepared pesto
• 2 tablespoons finely chopped chives
• Extra virgin olive oil
• 1 tbsp butter
• 1 teaspoon chili flakes
• 1 lemon
• 1/4 cup toasted pine nuts
• 1/4 tsp smoked paprika
• salt/pepper to taste
• sprinkle of parmesan cheese

 

Instructions

 

1. Bring a large pot of salted water to boil. While that is happening, prepare the shrimp. The originator of this recipe wants you to cut them into bite size pieces, but it's up to you - I left mine whole.
2. In a small bowl, add the paprika, salt, pepper and chili flakes to the shrimp, and stir to coat.
3. Bring a non-stick pan to temperature over medium heat and toss in the pine nuts to toast for about 5 minutes - remove them to a small dish to cool.
4. Add the butter and olive oil to the pan and allow the butter to completely melt and start to sizzle. Add the shrimp and cook, stirring occasionally for about 5 minutes until cooked through and a small crust is formed. Remove to another dish.
5. Add in the chives and parsley, then add the cooked linguine and the pesto - stir all of this completely to coat the linguine. Dip into the pasta water if need to thin out the pesto a smidge. Add the shrimp back into the pan or if still hot enough - don't.

 

Serve with:
 

Plate up the linguine, add the shrimp on top, a few pine nuts, a sprinkle of parmesan cheese, and a squeeze of lemon juice.

 

 

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Notes:

Feb 14, 2023
 

This is a forever recipe. I love both shrimp and pesto so much, this is an incredible combination.  I should mention that I hoard food a little bit, so I have lots of pesto and lots of dried pastas. Also the best place to order shrimp from is Biloxi Shrimp.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey