LINGUINE WITH SHRIMPS & PESTO ALLA GENOVESE
• 12 shrimps • 350 gm linguine • 200 gm pesto alla genovese • 2 tbsp extra virgin olive oil
Peel and de- vein the shrimps; cut them into halves lengthways. Heat a pan and cook the shrimps, stirring frequently until the flesh is pink. Set aside and keep warm. Boil the linguine and drain when al dente, reserving some of the cooking water. Combine the linguine, pesto alla genovese, and the reserved cooking water and mix well. Serve the linguine in individual portions and top with shrimps.