Monday, December 01, 2014

Linguine with Spinach Pesto and Shrimp

Linguine with Spinach Pesto and Shrimp

Yeah, okay. I make spinach pesto quite so often and bore the family with variety of dishes using it. I love the burst of flavors that brightens up any dish. The 5 year old loves shrimp. And anything noodle-y. So this dish got gobbled up with no protest and in almost no time.

Linguine with Spinach Pesto and Shrimp

  • Linguine - 250 gms (about 8 oz) (or pasta of your choice)
  • Shrimp - 14 or 15, medium sized, cleaned and deveined
  • Spinach Pesto - 1/2 Cup (find recipe here)
  • Reserved Pasta Water - 1/3 Cup
  • Butter - 1/2 tbsp
  • Black Pepper - 1/2 tsp, freshly cracked
  • Crushed Red Pepper - a fat pinch (or more)
  • Salt to taste
  • A squeeze of lemon juice
Linguine with Spinach Pesto and Shrimp

Cook the pasta according to package instruction. I always prefer cooking the pasta  at least a minute less than what is mentioned on the package, as pasta continues cooking once added to sauce. While the pasta is cooking, make the sauce. Heat the butter in a pan, and fry the shrimps in it till they turn pink on both sides. Season with salt and pepper. Add half cup of Spinach Pesto  and 1/3 Cup of the reserved pasta water immediately. Cook for a minute. Add the drained pasta to the Spinach-Pesto-Shrimp sauce and toss to coat. A quick squeeze of lemon juice and a pinch of crushed red pepper will enhance the flavor.

Serve hot. 


Sayantani said...

ki bhalo dekhte eta. amio banabo. Fettuccine nie esechi kal.

Cocoawind said...

Thank you Sayantani... it is so flavorful and fresh!

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