Sweet shrimp, snappy green beans and basil pesto through linguine

≈ $10.40/serving$10.57at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• linguine200 g
• shrimp (peeled and deveined)300 g
• green bean2 handfuls
• basil leaves2 big handfuls
• parmesan cheese3/4 cup, grated
• olive oil1/3 cup
• garlic2 cloves
• lemon1 ea

Method

1Make the pesto

• •Finely chop the basil and pile it into a bowl.
• •Grate in half of the parmesan.
• •Mince one clove of the garlic and add it.
• •Stir in the olive oil, the juice of half of a lemon and a pinch of salt until it forms a loose green sauce.

2Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Trim the green beans and cut them in half.
• •Cook the linguine 9 to 11 minutes until tender, adding the green beans for the last 3 minutes.
• •Scoop out 1/2 cup of the pasta water, then drain.

3Sear the shrimp

• •Meanwhile, pat the shrimp dry and season with salt and pepper.
• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and just opaque.
• •Add the remaining minced garlic and cook 30 seconds until fragrant.

4Toss

• •Reduce the heat to low and add the drained pasta and beans to the pan.
• •Add the pesto and a splash of the reserved pasta water.
• •Toss 1 minute until everything is coated and glossy.
• •Season to taste.

5Plate

• •Divide between two bowls.
• •Top with the remaining parmesan.
• •Serve with the remaining lemon in wedges.