Linguine with Spinach Pesto and Shrimp

Yeah, okay. I make spinach pesto quite so often and bore the family with variety of dishes using it. I love the burst of flavors that brightens up any dish. The 5 year old loves shrimp. And anything noodle-y. So this dish got gobbled up with no protest and in almost no time.

• Linguine - 250 gms (about 8 oz) (or pasta of your choice)
• Shrimp - 14 or 15, medium sized, cleaned and deveined
• Spinach Pesto - 1/2 Cup (find recipe here)
• Reserved Pasta Water - 1/3 Cup
• Butter - 1/2 tbsp
• Black Pepper - 1/2 tsp, freshly cracked
• Crushed Red Pepper - a fat pinch (or more)
• Salt to taste
• A squeeze of lemon juice

Cook the pasta according to package instruction. I always prefer cooking the pasta  at least a minute less than what is mentioned on the package, as pasta continues cooking once added to sauce. While the pasta is cooking, make the sauce. Heat the butter in a pan, and fry the shrimps in it till they turn pink on both sides. Season with salt and pepper. Add half cup of Spinach Pesto  and 1/3 Cup of the reserved pasta water immediately. Cook for a minute. Add the drained pasta to the Spinach-Pesto-Shrimp sauce and toss to coat. A quick squeeze of lemon juice and a pinch of crushed red pepper will enhance the flavor.

Serve hot.