Linguini with Shrimp and Tomato Hazelnut Pesto

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

(13)

Recipe by canarygirl

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READY IN: 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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