| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Shrimp Pesto Linguine

12 ounces linguine, broken in half
2 tablespoons olive oil
1 large onion, coarsely chopped
1 (10-ounce) package frozen peas
1 tablespoon pesto sauce
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1 pound large shrimp or crab-flavored, flake-style surimi, or mixture of both
2 tablespoons chopped fresh parsley

1. Cook pasta according to package directions. Reserve 1/2 cup of the pasta cooking liquid.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add peas, pesto, pepper and salt. Cook, stirring occasionally, about 5 minutes. Add reserved pasta liquid to skillet and bring to a boil. Add shrimp and/or surimi and cook until thoroughly heated. Add linguine and toss until thoroughly combined. Sprinkle with parsley.

Makes 6 servings.

Recipe provided courtesy of National Fisheries Institute.

||| Save this Recipe on Delicious |||