spaghetti sauce

Pesto Linguine Shrimp recipe

The pesto linguine shrimp recipe, something to try...

pesto recipeseafood lasagna


6 average round tomatoes
450g (1 pound) linguine pasta or spaghetti
2 tsp extra virgin olive oil
1 pound frozen deveined shrimp
3 tbsp fresh pesto sauce
some fresh basil leaves, to garnish


1. Thaw the shrimp in the refrigerator. Remove their tails.
2. Cook the pasta as per package instructions; a little less boiling time for the 'al dente'.
3. Then, halve the tomatoes and take out the seeds with a spoon and throw out. Then chop the tomatoes to small bits.
4. A little while before the pasta is ready, heat the oil in a skillet, mix in the diced tomatoes and some seasoning.
    Add the prawns and pesto sauce, do not overcook the shrimp as they will reduce in size.
5. Heat through and pour the sauce into the drained pasta.
6. Serve immediately; garnish each individual plate with fresh basil leaves.