I (Mary) used to hate shrimp. Although, I’m not quite sure why or how. Thankfully, this summer I discovered my love for shrimp and have been enjoying it ever since. While perusing the internet, I came across this great recipe for Linguine al Pesto with Shrimp by Chef Francesco Martini of Buona Vita in Arlington, MA. I am so glad that I found this recipe…and that I like shrimp. Sure, you can make this without Shrimp, but the addition of shrimp just makes this dish that much better. This dish is so full of flavor and definitely a new favorite of mine. Most importantly, it’s easy to make and takes minimal time. Serve with nice crusty bread. What are you waiting for…make it and let us know how you like it!
Linguine al Pesto with Shrimp
For the pasta and shrimp
- 1 pound dry linguine
- 3 tablespoons sea salt
- 10 ounces fresh shrimp, peeled and deveined
- 1 clove garlic
For the pesto
- 3 ounces organic baby arugula and few leaves for garnish
- 1 ounce basil leaves
- 1 cup Parmigiano Reggiano, grated
- 0.5 clove of garlic minced
- 0.5 cup pine nuts, toasted
- 1 cup and 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- Kosher salt and pepper to taste
For the pesto
- In a blender, combine baby arugula, basil, Parmigiano Reggiano, minced garlic, 1 cup of the extra virgin olive oil, toasted pine nuts, salt and pepper (about 1 teaspoon salt and 0.25 teaspoon pepper), and lemon juice. Blend until creamy.
For the pasta
- Bring one gallon of water to a boil and season with the sea salt. Add the linguine and cook until its al dente. Stir the pasta once in a while in order to prevent the pasta from sticking together.
For the shrimp
- While the pasta is cooking, in a non stick pan, heat 2 tablespoons of extra virgin olive oil and brown the whole garlic clove, making sure not to burn it. Discard the clove once the oil has been infused with garlic flavor.
- Next, add the shrimp and gently cook for a few seconds until they are bright in color. Season with salt and pepper.
- Combine the pesto and pasta in bowl and mix together. Top with warm shrimp.
- Plate and garnish with some arugula leaves and shaved Parmigiano.