Shrimp With Parsley Pesto & Linguine Recipe
Ingredients
| Blanched almonds | 1/4 Cup (16 tbs) | |
| 2 cups (120 g) lightly packed parsley sprigs | ||
| 1/4 cup (60 ml) plus | ||
| Olive oil | 1 Teaspoon | |
| White wine vinegar | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), peeled | |
| Capers | 1 Tablespoon, drained | |
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| Linguine | 1 pound, dried | |
| Large shrimp | 1 pound, deveined | |
Directions
1. In a wide nonstick frying pan or wok, stir almonds over medium heat until golden beneath skins (about 8 minutes). Pour almonds into a food processor or blender; let cool. Then add parsley, 1/4 cup (60 ml) of the oil, vinegar, garlic, capers, and red pepper flakes to processor. Whirl until pesto is smooth. Set aside.
2. In a 6- to 8-quart (6- to 8-liter) pan, cook linguine in about 4 quarts (3.8 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. Drain well, transfer to a warm wide bowl, and keep warm.
3. While pasta is cooking, heat remaining 1 teaspoon oil in frying pan or wok over medium-high heat. When oil is hot, add shrimp and stir-fry until just opaque in center; cut to test (3 to 4 minutes).
4. Spoon shrimp and pesto over pasta; mix gently but thoroughly to combine.
2. In a 6- to 8-quart (6- to 8-liter) pan, cook linguine in about 4 quarts (3.8 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. Drain well, transfer to a warm wide bowl, and keep warm.
3. While pasta is cooking, heat remaining 1 teaspoon oil in frying pan or wok over medium-high heat. When oil is hot, add shrimp and stir-fry until just opaque in center; cut to test (3 to 4 minutes).
4. Spoon shrimp and pesto over pasta; mix gently but thoroughly to combine.
Chef
