Shrimp With Parsley Pesto & Linguine
|Whole unblanched almonds||35 Gram (1/4 Cup)|
|Parsley sprig||120 Gram (2 Cups, Lightly Packed)|
|Olive oil||1⁄4 Teaspoon|
|White wine vinegar||45 Milliliter (3 Tablespoon)|
|Garlic||1 Clove (5 gm), peeled|
|Drained capers||1 Tablespoon|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Linguine||1 Pound (Dried, 455 Gram)|
|Large raw shrimp||1 Pound, shelled and deveined (455 Gram, 31 To 35 Per Pound)|
1. In a wide nonstick frying pan or wok, stir almonds over medium heat until golden beneath skins (about 8 minutes). Pour almonds into a food processor or blender; let cool. Then add parsley, 1/4 cup (60 ml) of the oil, vinegar, garlic, capers, and red pepper flakes to processor. Whirl until pesto is smooth. Set aside.
2. In a 6- to 8-quart (6- to 8-liter) pan, cook linguine in about 4 quarts (3.8 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. Drain well, transfer to a warm wide bowl, and keep warm.
3. While pasta is cooking, heat remaining 1 teaspoon oil in frying pan or wok over medium-high heat. When oil is hot, add shrimp and stir-fry until just opaque in center; cut to test (3 to 4 minutes).
4. Spoon shrimp and pesto over pasta; mix gently but thoroughly to combine.