Shrimp Linguine Pasta

So me and my husband went to Punta Cana, DR last year June 2024, all inclusive resort, amazing view, lit hotel, amazing food! One of the restaurants was Italian, I asked for their popular dish and when I tell you we fell in LOVE, we fell in love with this pasta dish. Only ate it that one time at the resort and went back home craving for it! When I tell you I remade the recipe, FIREEEEEE!! Can’t get enough! Made it for #valentinesday literally made with love ❤️

1 lbs linguine (I use half)

2 tablespoons extra virgin olive oil

1 shallot minced

1 pint cherry, grape or sungold tomatoes

4 garlic cloves

1lb medium or large shrimp peeled and devined

1/2 cup dry white wine Pinot Grigio

1/4 teaspoon red chili flakes

Salt and pepper

1 (6.25 oz) jars Artesian Ingredients Tomato Pesto

2 tablespoons chopped fresh parsley to garnish

1 lemon cut into wedges

Bring a large pot of salted water* to a boil and cook the linguine according to the package instructions. Reserve ½ cup of the pasta water before draining and setting aside.

In a large skillet over medium heat, heat the olive oil. Add the shallots and the cherry tomatoes and sauté for 4 to 5 minutes until the shallots are soft and the cherry tomatoes start to breakdown. Add the garlic, cook until fragrant and add the peeled and deveined shrimp and white wine and sauté for an additional 3 to 5 minutes until shrimp are cooked through and opaque. Add the chili flakes and salt and pepper to taste.

To the same large skillet, add in the cooked pasta, Artisan Ingredients® Tomato Pesto and about ¼ cup of the reserved pasta water. Toss together until combined and the pesto clings to the linguine noodles.

Sprinkle parsley and squeeze lemon 🥰 Enjoy!