Pesto Shrimp Linguine Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 200g fresh shrimp, peeled and deveined
• 200g linguine pasta
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped green onions, for garnish

• In a food processor, combine the chopped basil, chopped parsley, toasted pine nuts, grated Parmesan cheese, and lemon juice. Pulse until the mixture is finely chopped and well combined.
• With the processor running, slowly drizzle in 1/4 cup of olive oil until the pesto reaches a smooth consistency. Season with salt and black pepper to taste. Set aside.

• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
• Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

• Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.

• In the same skillet, add the cooked linguine pasta. Toss the pasta with the prepared pesto until it is well coated.
• Return the cooked shrimp to the skillet and toss everything together for another 1-2 minutes, allowing the flavors to meld.
• Transfer the pesto shrimp linguine to a serving plate. Garnish with chopped green onions and a sprinkle of additional Parmesan cheese.
• Serve immediately, enjoying the tender shrimp and flavorful pesto-coated linguine.