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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (311g) Recipe makes 4 servings |
||
| Calories 788 | ||
| Calories from Fat 188 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.0g | 32% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 226mg | 75% | |
| Sodium 956mg | 39% | |
| Potassium 1541mg | 44% | |
| Total Carbohydrate 104.7g | 34% | |
| Dietary Fiber 8.5g | 34% | |
| Sugars 13.5g | ||
| Protein 47.2g | 94% | |
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Linguini with Shrimp and Tomato Hazelnut Pesto
SERVES 4 -6
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup sliced mushrooms, lightly sauteid in 1 teaspoon olive oil with salt
- 1 lb linguine
- 1 (4 ounce) container sun-dried tomatoes, drained
- 1 bunch parsley (about 2 cups)
- 1/4 cup basil leaves
- 1/4 cup hazelnut, lightly toasted
- 1/4 cup parmesan cheese
- 4 cloves garlic
- salt and pepper (to taste)
- 3 tablespoons olive oil
Directions
1
Make pesto: Place, sundried tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt and pepper in a food processor and process until smooth.2
Add olive oil and continue processing for about 15 seconds, or until combined; set aside.3
Cook linguini according to package directions.4
Meanwhile, heat salted water in a medium-large sauce pan to boiling.5
Add shrimp and boil 2 minutes, or until they become opaque.6
Toss linguini, shrimp, mushrooms and pesto together in a large bowl, and stir to combine.7
Serve with freshly grated parmesan cheese, chopped parsley and crusty french bread.8
Don't forget the wine!
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- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings
- Dietary > Lighter Fare
- Dietary > High in... > High Protein
Featured Reviews for This Recipe
From: Maito
On Aug 22, 2007
A good solid pasta dish. I made it vegetarian, and left out the shrimp, using 12 oz. of mushrooms (I could have done more). The amount of oil and of pesto were just right (it looked like a lot, but it really was perfect). The only suggestion I have is to order the ingredients as they are used in the directions, and group the pesto ingredients under the header "pesto" for ease of following the recipe. Thanks for this creative dish!
From: Slewfoot Sue
On Jul 28, 2007
Really liked it! Used Rotini (which I think is much more fun to eat) instead of linguini, and for the mushroom, chopped portabello. Also since I ran out of olive oil (yikes!) used grapeseed oil, which was just fine. Topped it with lots of chopped fresh italian parsley & basil. Perf!
From: Sackville
On Aug 15, 2002
I can honestly say this is one of the best recipes I've had in a long time. If I could give it more than five stars I would! For one thing, it was easy and quick to make but tasted and looked like you'd spent a long time on it. I would definitely serve this to company. Also, I've made lots of pesto sauces but the sundried tomatoes and hazelnuts gave it a special touch. Finally, it reheated well and was even better the next day for lunch, after the flavours had some time to sink in. A lovely dish in every way.
From: Lorac
On Aug 25, 2002
The innovative tomato-hazelnut pesto is the star(5 of them) of this dish! A complexity of ingredients, that both blend and offset each other, resulting in a layering of flavors. I also sauteed the shrimp after cooking the mushrooms, it makes the dish even easier and the flavor works better with the pesto. Chicken would work easilly as well if you don't like/can't eat shrimp. My only thought is that the ingredients should be listed in the order they are used. Thank you for this wonderful dish and you have my vote as the #1 recipe!
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