Name: Linguini with Shrimp and Tomato Hazelnut Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
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

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Recipe by canarygirl

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Linguini with Shrimp and Tomato Hazelnut Pesto created by Mr-Mom

Ready In:: 30mins
Serves:
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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

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!

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review by Maito

8/22/2007

A good solid pasta dish. I made it vegetarian, and left out the shrimp, using 12 oz. of mushrooms (I could have done more). The amount of oil and of pesto were just right (it looked like a lot, but it really was perfect). The only suggestion I have is to order the ingredients as they are used in the directions, and group the pesto ingredients under the header "pesto" for ease of following the recipe. Thanks for this creative dish!

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review by Slewfoot Sue

7/28/2007

Really liked it! Used Rotini (which I think is much more fun to eat) instead of linguini, and for the mushroom, chopped portabello. Also since I ran out of olive oil (yikes!) used grapeseed oil, which was just fine. Topped it with lots of chopped fresh italian parsley & basil. Perf!

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review by Mr-Mom

3/12/2005

Wow! My wife and I really enjoyed this dish...Some friends came over the next day - hungry - and we offered them our leftovers ...they asked what restaurant this was from! (I told 'em the 'zaar...) Some things I did of note, that might be helpful to everyone out there: I used a pound of frozen cocktail shrimp, thawed them under running cold water, and added them to the boiling linguini about 10 seconds before I drained it - just enough to get it warm. "Lightly Toasted Hazelnuts" can be attained by purchasing raw hazelnuts (or Filberts) and putting them in the toaster oven for ONE MEDIUM-DARK TOASTING CYCLE! (Yes, I learned the hard way... Fortunately, I bought extra.) Hope that helps everyone! As one builds a repertoire of pesto sauces for different types of meat and seafood, this one is fanTAStic with shrimp. It simply WORKS. Thanks SO much for posting this recipe.

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photo by Mr-Mom

3/12/2005

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review by ratherbeswimmin

3/9/2004

This has been in my cookbook for ages and I have been meaning to give it a try and now, I can finally say I have. As expected, it is an excellent recipe. Very unique combination of ingredients that work well together. I loved the pesto with sun-dried tomatoes and hazelnuts. My husband suggested making it to keep in the frig so we can spread it on crostini, crackers, etc... The shrimp, noodles, pesto are the total package. Thanks cg.

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