Curtis Stone’s Shrimp with Pesto

by Rachael Ray Show Staff 9:00 AM, September 5, 2016

Aired September 5, 2016

Serves 4-6

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.

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