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