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Linguine with Pesto and Shrimp
Created by: Howcan Team
Ingredients
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh basil leaves
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a food processor, combine 2 cups of fresh basil leaves, 3 cloves of garlic, 1/2 cup of grated Parmesan cheese, and 1/3 cup of pine nuts. Pulse until finely chopped.
- With the food processor running, slowly pour in 1/2 cup of extra virgin olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Season with salt and pepper.
- Add the cooked linguine to the skillet with the shrimp. Pour the pesto over the pasta and shrimp, tossing to coat evenly. Cook for an additional 1-2 minutes to heat through.
- Serve the linguine with pesto and shrimp hot, garnished with additional Parmesan cheese and fresh basil leaves if desired. Enjoy!
Linguine with Pesto and Shrimp is a classic Italian dish that originated in the Liguria region, known for its flavorful pesto sauce made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The dish gained popularity in the 19th century when Genovese sailors brought basil pesto back from their travels. The combination of al dente linguine, vibrant green pesto, and succulent shrimp creates a harmonious blend of flavors and textures. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the simplicity and elegance of Italian cuisine. Today, the best versions of this dish can be found in authentic Italian trattorias and seafood restaurants, where the quality of the ingredients is paramount. To make the perfect Linguine with Pesto and Shrimp, it's crucial to use fresh, high-quality basil for the pesto and to cook the shrimp just until they turn pink and opaque. For a unique twist, some chefs substitute the traditional basil pesto with arugula or spinach pesto, adding a peppery or earthy note to the dish. Whether enjoyed in a cozy trattoria in Liguria or at a bustling seafood restaurant in New York City, Linguine with Pesto and Shrimp is a timeless Italian favorite that continues to delight diners around the world.
30 min
4
480 calories
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