Pesto Linguine with Shrimp Scampi

INGREDIENTS

For the Pesto:

• 2 cups packed basil leaves
• 1 garlic cloves
• 1 tablespoon pine nuts
• ¼ cup parmesan cheese
• Juice of ½ lemon
• 2 to 3 tablespoons olive oil

For the Shrimp Scampi:

• ½ cup unsalted butter + 1 tablespoon
• 8 finely minced cloves of garlic
• 1 lb deveined and peeled shrimp
• ¾ cup of white wine
• Juice of ½ lemon
• 1 pound cooked linguine pasta
• ¼ cup of parmesan cheese
• ½ cup of pasta water
• Salt and pepper to taste

DIRECTIONS

1. In a food processor add in the basil, garlic, pine nuts, parmesan, juice and lemon juice and pulse 5 to 6 times.
2. Next, slowly drizzle in the olive oil while continuing to pulse to make a pesto and then set aside.
3. In a large saute pan on medium high heat add in the butter until melted and then add the garlic and cook until lightly browned.
4. Next, add in the shrimp and saute for 2 to 3 minutes and then remove them from the pan.
5. Deglaze with white wine and cook for 3 to 4 minutes.
6. Add in some lemon juice and 1 tablespoon of butter along with the shrimp. Season with salt and pepper.
7. To Plate: Combine the cooked pasta with the pesto, ¼ cup of parmesan cheese, pasta water, salt and pepper and mix together.
8. Serve the shrimp scampi over top the pesto linguine pasta.