A delightful pasta dish combining succulent shrimp with a rich and nutty pesto sauce.
Prepare the pesto by blending the sun-dried tomatoes, parsley, basil, walnuts, Parmesan cheese, and garlic in a food processor until smooth.
Scrape down the sides of the food processor to ensure all ingredients are evenly blended.
Gradually add the olive oil to the food processor while blending until the pesto reaches a smooth consistency. Set aside.
Adjust the amount of olive oil to achieve your desired pesto thickness.
Cook the linguine in a large pot of boiling salted water according to the package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a skillet, sauté the shrimp over medium heat until they turn pink and opaque, about 2-3 minutes per side.
Avoid overcooking the shrimp to keep them tender and juicy.
Combine the cooked linguine, sautéed shrimp, and pesto in a large bowl. Toss until evenly coated.
Add a splash of reserved pasta water if the mixture seems too dry.
Serve the pasta warm, garnished with additional Parmesan cheese and fresh parsley.
Serve with crusty bread and a side salad for a complete meal.
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