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Ingredients

1 1/4 lbs. Linguine pasta, cooked "al dente"
2/3 tsp. Olive oil
1 tsp. Butter
1/3 tsp. Garlic, fresh, minced
3 Scallions, minced
1 lb. Shrimp, 21 -25 ct., peeled, deveined, tails removed
2 - 3 oz. White wine
1/4 cup Fresh tomato, diced
1/4 cup Pesto (recipe follows)
1/3 cup Cream
5 Basil leaves, minced
2 tsp. Pinenuts, toasted
1/2 cup Reggiano Parmesan cheese, shredded
Salt to taste
Fresh ground black pepper to taste

Method
Cook penne pasta al dente ("with bite", cooked through but still firm). Rinse pasta cool and drain well. Prepare Pesto per recipe, reserve. In a large saute pan over medium heat, melt butter and add olive oil. Add garlic and scallions, sauté briefly. Add shrimp and cook until opaque.

Deglaze with white wine and bring to a simmer. Add pesto to pan and stir to combine all ingredients. Add cream and squeeze of fresh lemon and continue to simmer. Heat pasta in water and drain thoroughly (this step is important, as any additional liquid will affect the flavor and consistency of the finished dish). Add well-drained pasta to saute pan.

Allow pasta to heat thoroughly, reducing heat to avoid scorching. Stir in basil and pinenuts. Season with salt and fresh ground pepper. Portion Linguine with Shrimp into heated pasta bowls, top with Reggiano Parmesan cheese. Serve immediately.

Makes 4 Servings

Pesto
Ingredients

3 cups Basil leaves, fresh, stems removed
2 tsp. Garlic, chopped
3 oz. Olive oil
1/4 cup Pinenuts, toasted
1/4 cup Parmesan cheese, grated

Method
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary.

Makes 1 cup