Shrimp Peas And Pesto Pasta Recipe

Ingredients

1

package (9 oz) refrigerated linguine

1

lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined

1

container (7 oz) refrigerated basil pesto

2

cups frozen sweet peas (from 12-oz bag), thawed

1/4

cup shredded Parmesan cheese (1 oz)

Preparation

Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.

Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.

Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.

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