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Steps
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Sequence
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Step
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| 1 | Preheat oven to 375. Place garlic in single layer and cover with 1/2c of olive oil. Cover with foil and bake 45 min. Place tomatoes in another baking dish, toss with enough olive oil to coat and bake for 25 min. |
| 2 | Strain garlic and set aside. Reserve infused oil. In a blender, add tomatoes, garlic, parm cheese, and basil. Pulse until combined. While machine is running, add drizzle in 1/2 cup of olive oil until pesto comes together. Season with 1/2 teas. of salt. Transfer to a bowl and cover with plastic wrap. Set aside. |
| 3 | Bring a large pot of water to a boil. Add linguine pasta and cook until al dente. Drain. |
| 4 | Heat sauce pan over medium-high heat. Add 2 tbs of the garlic oil. Season shrimp with salt and pepper and sauté until shrimp turns pink and is cooked through, about 5 min. |
| 5 | In a large bowl, add linguine and some of the pesto. ( You will have pesto left over). Toss to coat and top with shrimp. Garnish with pine nuts. |
