Walnut Pesto Linguine with Shrimp and Cherry Tomatoes

Serves 4

Ingredients

227g or half a package of linguine, cooked (save about 1-2 tbsps of pasta water!)

10-15 raw shrimp, peeled

10-15 cherry tomatoes, halved

Walnut Pesto

50g or about 1 1/2 - 2 cups basil

1 garlic clove

1/2 cup walnuts, toasted

1/4 cup parmigiano-reggiano cheese, shredded

1-2 tbsps pasta water

1/4 cup extra virgin olive oil

1/2 tsp lemon juice

Salt

Pepper

Simple Shrimp

Olive oil

10-15 raw shrimp, peeled

1 tbsp garlic powder

Pepper

1. In a food processor, blend all of the ingredients for the walnut pesto. Blend for about 5 minutes, or until your desired consistency. You may add more pasta water or oil to thin out the mixture. Set aside.

2. In a large pan over medium heat, add about 1 tbsp of olive oil. Pour the shrimp into the pan and season with garlic powder and pepper. Let the shrimp cook for about 5-7 minutes, or until thoroughly cooked. Make sure to flip the shrimp halfway.

2. Remove the shrimp and turn off the heat. The pan will still be hot. Add in the pesto and mix until slightly warm. Add in the pasta and toss. Add in the shrimp and fresh cherry tomatoes. Enjoy!

Tip: Blanch the basil to get a bright green colour! (I did not do this). Read more about blanching basil here.