Basil Shrimp Linguine

This basil pesto shrimp spinach linguine is packed with so much flavor and definitely hard to resist. I love savoring the taste of the sun dried tomatoes and shiitake mushrooms bring to this meal. I also love the vibrant colors the garlic chive linguine add to the dish. Enjoy this simple and healthy dish!

Basil Shrimp Linguine

Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins

Servings: 6

Ingredients:

1 package of garlic chive lingunie (can substitute for spinach or plain linguine)

1 pound package (21-25 pieces) of large red shrimp (can substitute for other size or type of shrimp)

2 tablespoons of olive oil

1 tablespoon of butter

1 garlic clove, diced

pinch of black pepper

1 cup of shiitake mushrooms sliced

2 cups of fresh basil with stems removed

2 tablespoons of pine nuts

3 garlic cloves

3/4 cup olive oil

3/4 cup parmesan cheese

1/2 cup sun dried tomatoes

1 cup shiitake mushrooms

red pepper flakes to taste

Directions:

Step 1

Cook linguine according to package instructions, rinse with cool water, mix in a little olive oil (approximately 1 tablespoon) and set aside.

Step 2

Thaw shrimp under running cool water. Pat dry. Sauté large shrimp in skillet on medium heat with 2 tbsp olive oil, 1 tbsp butter, 1 garlic clove diced, and a pinch of black pepper. Cook 2 minutes per a side, or until opaque in color. Remove from heat and set aside. When cooled, peel shrimp.

Step 3

Rinse and slice mushrooms. Add 2 tablespoons of olive oil to skillet and sauté shiitake mushrooms on medium heat, approximately 4-5 minutes or until browned.

Step 4

Put in food processor basil, pine nuts, 3 garlic cloves and mix. Add 3/4 cup olive oil and 3/4 cup Parmesan cheese, and mix (just enough to combine ingredients).

Step 5

Combine basil pesto, shrimp, and linguine. Add sun dried tomatoes, shiitake mushrooms, and red pepper flakes to taste. Mix everything together, top with shredded Parmesan.

*For best results make pasta a day ahead of time.

Enjoy! ❤️