Shrimp Linguine (a different spin)

• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup pine nuts, toasted
• 2 cloves garlic
• Zest of one lemon
• Juice of one lemon
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

Step 1: Prepare the Lemon Pesto Sauce

1. In a food processor, combine the fresh basil, fresh parsley, toasted pine nuts, garlic cloves, lemon zest, lemon juice, grated Parmesan cheese, salt, and black pepper.
2. Pulse the ingredients while slowly drizzling in the extra-virgin olive oil. Continue blending until you achieve a smooth and vibrant pesto sauce. Taste and adjust the seasoning if needed.
3. Set the lemon pesto sauce aside. It will add a burst of fresh flavor to your Shrimp Linguine.

Step 2: Cook the Linguine

1. Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the linguine.

Step 3: Prepare the Shrimp

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and smoked paprika. Sauté for about 1 minute until the garlic is fragrant.
2. Add the peeled and deveined shrimp to the skillet. Season with salt and black pepper. Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Be careful not to overcook them. Remove the cooked shrimp from the skillet and set them aside.

Step 4: Make the Linguine Sauce