CHEF JEFF: One Byte At A Time — Shrimp Pesto Linguine

Pesto and pasta. Now that’s a combination that’s surely made in heaven. And if you don’t believe me, see for yourself.

There is nothing simpler than combining those two with the likes of seafood, sausage or ribs in a yummy sauce that might also include some tasty veggies.

One of my favorite combos is pasta, pesto and shrimp with peas. The following recipe, one that we’ve come to enjoy over the years, does just that. I found it on the National Fisheries Institute website a decade or so ago when searching for shrimp recipes.

A nice alternative for people who are trying to cut carbs is substituting spaghetti squash for the linguine. Either way, this seafood recipe is a great catch.

Shrimp Pesto Linguine
8 to 10 ounces linguine
2 tablespoons olive oil
1 large onion, coarsely chopped
10-ounce package frozen peas
1 tablespoon pesto sauce (purchased or homemade)
¼ teaspoon pepper
1/8 teaspoon salt
1 pound shrimp or crab-flavored surimi seafood, flake-style, or a mixture of both products
2 tablespoons fresh parsley, minced
Break the linguine in half and cook according to package directions. Reserve cup of the pasta cooking liquid.
Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion and saute until tender, about 5 minutes. Add the peas, pesto sauce, pepper and salt. Cook, stirring occasionally, about 5 minutes.
Add the cup pasta cooking liquid to the skillet and bring to a simmer. Add the shrimp or surimi seafood and cook until thoroughly heated. Divide the linguine among 4 bowls or shallow plates. Pour the sauce over the pasta and toss gently. Sprinkle with parsley.
Yield: Serves 4.
Approximate nutritional analysis per serving: 365 calories, 32 grams protein, 35 grams carbohydrates, 10 grams fat, 221 milligrams cholesterol, 473 milligrams sodium.

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