Ingredients
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/4
-
1/4
-
4
-
-
3
-
-
-
-
Directions
Linguini with Shrimp and Tomato Hazelnut Pesto,,A good solid pasta dish. I made it vegetarian, and left out the shrimp, using 12 oz. of mushrooms (I could have done more). The amount of oil and of pesto were just right (it looked like a lot, but it really was perfect). The only suggestion I have is to order the ingredients as they are used in the directions, and group the pesto ingredients under the header “pesto” for ease of following the recipe. Thanks for this creative dish!,Really liked it! Used Rotini (which I think is much more fun to eat) instead of linguini, and for the mushroom, chopped portabello. Also since I ran out of olive oil (yikes!) used grapeseed oil, which was just fine. Topped it with lots of chopped fresh italian parsley & basil. Perf!
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Steps
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1
Done
|
Make Pesto: Place, Sundried Tomatoes, Parsley, Basil, Hazelnuts, Parmesan Cheese, Garlic, Salt and Pepper in a Food Processor and Process Until Smooth. |
|
2
Done
|
Add Olive Oil and Continue Processing For About 15 Seconds, or Until Combined; Set Aside. |
|
3
Done
|
Cook Linguini According to Package Directions. |
|
4
Done
|
Meanwhile, Heat Salted Water in a Medium-Large Sauce Pan to Boiling. |
|
5
Done
|
Add Shrimp and Boil 2 Minutes, or Until They Become Opaque. |
|
6
Done
|
Toss Linguini, Shrimp, Mushrooms and Pesto Together in a Large Bowl, and Stir to Combine. |
|
7
Done
|
Serve With Freshly Grated Parmesan Cheese, Chopped Parsley and Crusty French Bread. |
|
8
Done
|
Don't Forget the Wine! |
