Pesto Shrimp & Linguine
Serves: Makes approximately 1.5 cups
Prep + Cook Time: 30 minutes
Calories: 808 per serving (with linguini— 611 without)
Ingredients:
1 lb peeled and de-veined shrimp
½ c. pine nuts
3 oz. Parmesan, grated (about ¾ cup)
2 garlic cloves, finely grated
6 c. basil leaves (about 3 bunches)
¾ c. extra-virgin olive oil
1 tsp kosher salt
12 oz linguine
2 tbsp butter
1/4 c. pasta cooking liquid
Directions:
Preheat oven to 350°.
Boil a pot of water and add linguini. Cook according to package directions.
Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool.
Add cheese and garlic and pulse until finely ground, about 1 minute.
Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
Place shrimp in sous vide* bag and vacuum seal. Sous vide at 135 to 140 degrees for 15 minutes. I prefer my shrimp cooked a little harder, so I use 140.
Drain pasta and toss with shrimp, pesto, butter and pasta cooking liquid, adding more if you need to thin the sauce further.
Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Cover with plastic wrap, pressing directly onto surface, and chill.
*If you do not own sous vide equipment, shrimp can be pan sauteed.