Linguini with Shrimp and Tomato Hazelnut Pesto
shrimp, linguine, tomatoes, hazelnuts, cheese, garlic, basil
Ingredients
1 lb shrimp, peeled and deveined 1 cup sliced mushrooms, lightly sauteid in 1 teaspoon olive oil with salt 1 lb linguine 1 (4 ounce) container sun-dried tomatoes, drained 1 bunch parsley (about 2 cups) 1/4 cup basil leaves 1/4 cup hazelnuts, lightly toasted 1/4 cup parmesan cheese 4 cloves garlic salt and pepper (to taste) 3 tablespoons olive oil
Directions for Linguini with Shrimp and Tomato Hazelnut Pesto Recipe
Make pesto: Place, sundried tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt and pepper in a food processor and process until smooth. Add olive oil and continue processing for about 15 seconds, or until combined; set aside. Cook linguini according to package directions. Meanwhile, heat salted water in a medium-large sauce pan to boiling. Add shrimp and boil 2 minutes, or until they become opaque. Toss linguini, shrimp, mushrooms and pesto together in a large bowl, and stir to combine. Serve with freshly grated parmesan cheese, chopped parsley and crusty french bread. Don't forget the wine!
Read the full directions on Food.com
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