Linguine with Pesto and Shrimp
Category: Main Course
Serves: 4
This linguine with pesto and shrimp is a perfect dish that balances the richness of a homemade basil pesto with the delicate flavor of tender shrimp. The vibrant pesto sauce, made from fresh basil, pine nuts, and a blend of Pecorino and Parmigiano, envelops the pasta beautifully, while the shrimp adds a delicious, savory touch. The addition of brandy gives the shrimp a subtle depth of flavor, making this dish a memorable experience for anyone who tries it. Here’s how to prepare this delightful Italian classic.
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine | 320g |
| Shrimp (peeled and deveined) | 400g |
| Extra virgin olive oil | 30g |
| Garlic | 1 clove |
| Brandy | 50g |
| Coarse sea salt | To taste |
| Extra virgin olive oil | 100g |
| Fresh basil leaves | 50g |
| Pecorino cheese, grated | 50g |
| Pine nuts | 15g |
| Parmigiano Reggiano DOP, grated | 70g |
Instructions
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Prepare the Pesto Sauce: Start by cleaning the basil leaves thoroughly. If you are unsure about the basil’s origin, you can soak the leaves gently in cold water for a quick rinse. After rinsing, spread the basil leaves on a clean towel to dry completely. Once the basil is dry, place it in a mortar and pestle. Begin by grinding the peeled garlic along with a pinch of coarse sea salt until it forms a smooth paste. Gradually add the basil leaves, continuing to crush and rotate the pestle, ensuring the mixture becomes a fragrant, creamy consistency.
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Boil the Pasta: While preparing the pesto, bring a large pot of water to a boil. Once it reaches a rolling boil, add a generous amount of salt. This will be used to cook the linguine. Add the pasta to the boiling water and cook according to the package instructions, ensuring it remains slightly al dente.
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Clean the Shrimp: In the meantime, clean the shrimp by quickly rinsing them under cold water. Remove the heads, legs, shells, and tails carefully. Once cleaned, use a small knife to make a shallow incision along the back of each shrimp and remove the dark vein (the intestine) carefully. Once peeled and cleaned, chop the shrimp into small bite-sized pieces.
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Cook the Shrimp: In a large non-stick skillet, heat the 30g of extra virgin olive oil over medium heat. Add the whole garlic clove to infuse the oil with flavor. Once the garlic becomes fragrant, remove it from the oil and discard it. Add the shrimp to the pan and sauté them for a few minutes until they turn pink and are cooked through. Pour in the brandy and allow it to evaporate, infusing the shrimp with a subtle richness. Season with a pinch of salt to taste.
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Combine the Pasta and Shrimp: When the linguine is nearly cooked to your liking, reserve about 2-3 ladles of the pasta water before draining. Add the drained pasta directly into the skillet with the cooked shrimp. Toss everything together, adding a bit of the reserved pasta water to help loosen the mixture and allow the flavors to meld together.
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Add the Pesto and Final Touches: Turn off the heat and add the freshly prepared pesto sauce to the pasta and shrimp, stirring until the pasta is evenly coated with the fragrant pesto. If needed, you can add a bit more pasta water to adjust the consistency of the sauce to your liking. Sprinkle the grated Pecorino cheese, Parmigiano Reggiano, and pine nuts over the dish for a wonderful crunch and additional flavor.
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Serve: Plate the linguine with pesto and shrimp, garnishing with a few more fresh basil leaves if desired. Serve hot, and enjoy the combination of rich pesto and succulent shrimp in every bite.
This linguine with pesto and shrimp is a wonderful dish to serve for a family dinner or to impress guests with its vibrant flavors. The pesto sauce adds a burst of freshness, while the shrimp provides a satisfying, savory element. Pair it with a light, crisp white wine, such as a Pinot Grigio, to enhance the meal. Whether for a casual evening or a special occasion, this dish is sure to delight.
