INGREDIENTS 4 Servings
1 1/4 lbs. Linguine pasta, cooked "al dente"
2/3 tsp. Olive oil
1 tsp. Butter
1/3 tsp. Garlic, fresh, minced
3 each Scallions, minced
1 lb. Shrimp, 21 -25 ct., peeled, deveined, tails removed
2 - 3 oz. White wine
¼ cup Fresh tomato, diced
¼ cup Pesto (click here for recipe)
1/3 cup Cream
5 each Basil leaves, minced
2 tsp. Pinenuts, toasted
1/2 cup Reggiano Parmesan cheese, shredded
to taste Salt
to taste Fresh ground black pepper


METHOD
1. Cook penne pasta al dente ("with bite", cooked through but still firm). Rinse pasta cool and drain well. Prepare Pesto per recipe, reserve. In a large saute pan over medium heat, melt butter and add olive oil. Add garlic and scallions, sauté briefly. Add shrimp and cook until opaque. Deglaze with white wine and bring to a simmer. Add pesto to pan and stir to combine all ingredients. Add cream and squeeze of fresh lemon and continue to simmer.
  Heat pasta in water and drain thoroughly (this step is important, as any additional liquid will affect the flavor and consistency of the finished dish). Add well-drained pasta to saute pan. Allow pasta to heat thoroughly, reducing heat to avoid scorching. Stir in basil and pinenuts. Season with salt and fresh ground pepper. Portion Linguine with Shrimp into heated pasta bowls, top with Reggiano Parmesan cheese. Serve immediately.
 

 


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