Linguine With Shrimp Pesto And Nuts

Linguine pasta tossed with toasted pine nuts, shrimp, cumin, plum tomatoes, pesto, and parsley. Shrimp pasta is garnished with Parmesan cheese.

Ingredients -

12 ounces Linguine Pasta
1/4 cup Pine Nuts
1 teaspoon Olive Oil
1 pound Large Peeled Shrimp
1/2 teaspoon Ground Cumin
2 diced large Plum Tomatoes
6 ounces tub Basil Pesto
1/4 cup chopped Parsley
grated Parmesan Cheese

Preparation:

1. Cook pasta according to package directions. Reserve 1 cup pasta water. Drain.

2. Toast pine nuts in large skillet over medium high heat. Remove.

3. Add olive oil to same skillet.

4. Add large shrimp and cumin to skillet. Saute 2 minutes, until shrimp are pink and just cooked through.

5. Add plum tomatoes, basil pesto, and parsley. Stir until hot. Remove from heat.

6. Toss with drained pasta and reserved cooking water, as needed.

7. Serve with Parmesan cheese.

Cooking Tip

Deveining Shrimp

Once you have removed the shell, run a knife carefully long the outer curve of the shrimp’s body. Pick out the dark vein, Carefully rinse the shrimp in cold water.

Cooking Tip

Refreshing Frozen Shrimp

Soak frozen shrimp in salted water to refresh them. Use 1-1/2 tablespoons of sea salt per quart of water.

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