Linguine and Shrimp with a light Basil-Lemon Pesto
You will be amazed at how easy this recipe comes together with just a matter of minutes you’ll be able to enjoy your flavorful pesto over al dente noodles with delicious Key West Pink Shrimp. The taste is out of this world.
Course: Main Course
Keyword: Linguine with Pesto Sauce, Linguine with Shrimp
In a food processor combine the fresh basil, extra virgin olive oil, minced garlic, Pecorino Romano, pine nuts, lemon juice, lemon zest, a pinch of pepper flakes, and kosher salt, and white ground pepper. Pulse until ground to a fine paste- about 1 minute. With the machine running slowly drizzle in the olive oil until the desired consistency is reached. Season with more salt and pepper. Makes over 1 ⅔ cups. Double the ingredients to have more Pesto on hand if desired.
Grill Key West Pink Shrimp or steam them until done. This will only take a few minutes. Do not overcook.
Cook Linguine noodles or favorite pasta per package instructions till Al dente. Reserve 1 cup of pasta water. Drain the noodles, do not rinse the noodles.
Immediately toss the pasta in the warm Pesto Sauce while the pasta is warm. Add a little of the pasta water.
Garnish with more cheese, three Key West Pink shrimp, and a slice of fresh lemon.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog