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
- 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.
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