Ingredients Jump to Instructions ↓

  1. 8-10 ounces linguine, broken in half

  2. 2 tablespoons olive oil

  3. 1 large onion, coarsely chopped

  4. 1 (10-ounce) package frozen peas

  5. 1 tablespoon pesto sauce (purchased or homemade)

  6. 1/4 teaspoon pepper

  7. 1/8 teaspoon salt

  8. 1 pound large shrimp, peeled and deveined

  9. 2 tablespoons fresh parsley, minced

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking liquid.

  2. Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion and sautÈ until tender, about 5 minutes. Add the peas, pesto sauce, pepper and salt. Cook, stirring occasionally, about 2 minutes.

  3. Add 1/2 cup of the pasta cooking liquid to the skillet and bring to a simmer. Add the shrimp and cook until pick and opaque, about 4 minutes.

  4. Divide the linguine among 4 bowls or shallow plates. Pour the sauce over the pasta and toss gently. Sprinkle with parsley.


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