Shrimp with Roasted Garlic Pesto Pasta

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 15 garlic cloves, peeled (about 1 head)
  • 1 cup olive oil, plus extra for tomatoes
  • 1 pound cherry tomatoes
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
  • 1 cup packed basil leaves
  • 1 pound linguine
  • 1 1/4 pounds large shrimp, shelled and deveined
  • 1/4 cup pine nuts, toasted
Directions
Watch how to make this recipe.
  • Preheat oven to 375 degrees F.

  • Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.

  • Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.

  • Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.

  • Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.

  • In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.

  • Note: There will be leftover pesto.


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    Recipe courtesy of Food Network Kitchen