Linguine with Pesto-Shrimp Sauce

THE ONLY DETERRENT to this otherwise simple dish is a little extra time for toasting the pine nuts and making the pesto. Of course, there's no reason not to use store-bought basil pesto. If you use commercial pesto, skip the shopping list items marked with an asterisk*. Organize your cooking so that pasta and sauce are ready at the same time.

Pasta: either linguine or fettuccine will do just fine.
Shrimp: perhaps the smaller the better.

Takes about 30 minutes (plus time for pesto and pine nut preparation). Serves 4.

SHOPPING LIST:

Pasta
Pine nuts*
Garlic*
Basil leaves*
Uncooked shrimp

Prepare pasta	14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water (follow package directions)

Toast pine nuts (ignore if using prepared pesto)

Toast in small skillet over medium heat about 4 or 5 minutes

3 tablespoons pine nuts (for both pesto and sauce)

Prepare pesto (ignore if using prepared pesto)

Process in food processor until smooth

1 tablespoon toasted pine nuts (from above)
1 garlic clove, minced (and blanched if desired)
4 tablespoons olive oil
3/4 cup (6 oz) packed basil leaves (about one 'store bunch')

Prepare sauce

Heat oil, then sauté in large pan over medium-high heat until pink (about 3 to 4 minutes)

2 tablespoons olive oil
about 1 pound small shrimp, peeled and deveined

Add and stir thoroughly

Prepared pesto
Salt and fresh ground black pepper
about 1/4 cup (2 oz) pasta cooking water
Optional: 2 tablespoons toasted pine nuts

Finish the dish

Drain the cooked pasta, then add it to the sauce in the pan and gently toss to coat the noodles
If the pasta mixture seems dry, stir in a small amount of pasta cooking water