Linguine with Shrimp and Pesto

This recipe is from the back of a bag of frozen shrimp. Sometimes I use walnuts, sometimes pine nuts, at times a combination of Italian parsley and basil. But today I made this quick and easy Pesto with walnuts and basil.

Pesto Ingredients

2 cups firmly packed basil leaves
1/3 cup of chopped walnuts, toasted
3 garlic cloves
1/2 cup freshly grated parmesan
pinch of kosher salt
6 T olive oil

Makes approximately 1 cup.

Directions:

Put basil leaves, walnuts, garlic, parmesan and salt in a food processor and process until a paste is formed. With processor running, slowly add the olive oil.





Bring a pot of water to a boil, add about 12 oz. (3/4 box) linguine and cook until al dente. Drain pasta.

In a small saucepan add 1/2 cup half and half and bring to a steady simmer, careful not to burn.

For the shrimp:

1 lb. large shrimp, peeled and deveined
1 T olive oil

Heat the olive oil in saute pan, add shrimp and saute about five minutes, until opaque.

Add the drained pasta to the sauteed shrimp, add the half and half and 1/2 cup of pesto and mix well. Serve with grated parmesan and chopped walnuts.

Serves 4.

Shrimp w/Herbed Cream Sauce

This recipe is adapted from Giada De Laurentis's Penne with Shrimp and Herbed Cream Sauce. I've adjusted the recipe to suit our tastes.

Ingredients
12 oz. of pasta (I used Trader Joe's spinach chive linguine)
1/4 cup olive oil
1 pound large shrimp , peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle the remaining cheese and serve immediately.
This recipe also works well served over rice.