Petite green peas add the
perfect accent to this easy shrimp and pesto linguine toss.
Shrimp
Pesto Linguine
12 ounces linguine, broken
in half
2 tablespoons olive oil
1 large onion, coarsely chopped
1 (10-ounce) package frozen petite green 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
- Cook pasta according to
package directions. Reserve 1/2 cup of the pasta cooking liquid.
- 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.
