This homemade sun-dried tomato pesto sauce bursts with incredible flavour and pairs perfectly with garlic shrimp.
1 lb linguine_500 g
Sun-Dried Tomato Pesto (recipe follows)
4 tsp extra-virgin olive oil
3 cloves garlic, thinly sliced
1 lb peeled deveined raw shrimp
1 cup chopped fresh basil
¼ tsp hot pepper flakes
Pinch of salt
In large pot of boiling salted water, cook pasta until tender but firm, about 7 minutes. Drain and transfer to large bowl; toss with pesto.
Meanwhile, in skillet, heat oil over medium-low heat; cook garlic until softened, about 3 minutes. Add shrimp, basil, hot pepper flakes and salt; cook until shrimp are pink, about 5 minutes. Toss with pasta.
Sun-Dried Tomato Pesto
In bowl, soak 1/3 cup dry-packed sun-dried tomatoes in 1/3 cup boiling water until softened, 10 minutes. Drain, reserving 2 tbsp (25 mL) liquid. In food processor, finely chop tomatoes; reserved liquid; 3 tbsp (45 mL) toasted pine nuts; 2 tbsp (25 mL) tomato paste; 1 clove garlic; 1/4 tsp (1 mL) pepper; and pinch salt. With motor running, add ¼ cup (50 mL) extra-virgin olive oil in thin steady stream until puréed. Pulse in 3 tbsp (45 mL) grated Parmesan.