Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto

By Gazelle

Ingredients

• 1 lb linquini, Sun-Dried Tomato Pesto, (recipe follows)
• 4 tsp extra-virgin olive oil
• 3 cloves thinly sliced
• 1-lb deveined raw shrimp
• 1 cup chopped fresh basil
• 1/4 tsp hot pepper flakes
• Pinch salt

Details

Servings 4
Adapted from canadianliving.com

Preparation

Step 1

In large pot of boiling salted water, cook pasta until tender but firm, about 7 minutes. Drain and transfer to large bowl; toss with pesto.

Meanwhile, in skillet, heat oil over medium-low heat; cook garlic until softened, about 3 minutes. Add shrimp, basil, hot pepper flakes and salt; cook until shrimp are pink, about

5 minutes. Toss with pasta.

Sun-Dried Tomato Pesto:

In bowl, soak 1/3 cup (75 mL) dry-packed sun-dried tomatoes in 1/3 cup (75 mL) boiling water until softened, 10 minutes. Drain, reserving 2 tbsp (25 mL) liquid. In food processor, finely chop tomatoes; reserved liquid; 3 tbsp (45 mL) toasted pine nuts; 2 tbsp (25 mL) tomato paste; 1 clove garlic; 1/4 tsp (1 mL) pepper; and pinch salt. With motor running, add 1/4 cup (50 mL) extra-virgin olive oil in thin steady stream until puréed. Pulse in 3 tbsp (45 mL) grated Parmesan. Makes 3/4 cup (175 mL)