1 lb raw shrimp (wild caught)
1 8oz package of linguine quinoa
1 1/2-2 cups basil leaves
1/3 c olive oil
1/2 c chopped walnuts (roasted)
1 clove of minced garlic
1/2 c grated Parmesan cheese
1/2 t sea salt
First put on a pot of water for pasta, bring to boil. Meanwhile, thaw out the shrimp in cold water and prepare the pesto. Place basil, olive oil, walnuts (roasted preciously in small pan), garlic and salt in food processor. Blend until thoroughly combined. Add Parmesan and blend 5-10 seconds more. Add 2 T of hot pasta water to pesto. Serve with shrimp over al dente cooked pasta (see package directions). And enjoy!!
Looks a little different but my favorite meal thus far!