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Playing Curtis Stone’s 8-Minute Bolognese


  • 1 pound linguine
  • 2 to 3 tablespoons extra virgin olive oil
  • 1 pound shrimp, peeled and deveined
  • 1 cup store-bought pesto


Serves: 4-6


Bring a large pot of water to a boil. Liberally salt the water and cook linguine to al dente.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté until browned and pink all the way through, about 3-4 minutes. Add pesto and linguine, and toss to combine.