- 1/2 cup firmly packed fresh basil leaves
- 1/2 cup firmly packed fresh parsley leaves, stems removed
- 1/2 cup finely shredded Parmesan cheese, divided
- 1/3 cup chopped walnuts, divided
- 1 clove garlic
- 1/8 teaspoon salt
- 3 tablespoons olive oil
- 8 ounces linguini pasta
- 1 teaspoon olive oil
- 1 pound Arctic Shores™ Jumbo Tail-On Cooked Shrimp, thawed, tails removed
- 1/4 cup half-and-half
- Combine basil, parsley, 1/4 cup Parmesan cheese, 3 tablespoons walnuts, garlic and salt in blender. While blending, slowly add 3 tablespoons olive oil. Continue blending until well combined; set aside.
- Cook pasta according to package directions; drain.
- In large skillet, heat 1 teaspoon olive oil over medium-high heat. When hot, add shrimp and saute until heated through (about 3 to 4 minutes).
- Add pasta and toss with 1/4 cup pesto and 1/4 cup half-and-half. Transfer to serving platter and sprinkle with Parmesan cheese and toasted walnuts.