This recipe calls for linguine pasta tossed with a pesto made from pecans, jalapeños, garlic, sundried tomatoes, and store-bought pesto. Large shrimp are sautéed in olive oil with the pesto ingredients and served over the hot cooked pasta. The ingredients are brought together to create a one-pot pasta dish with shrimp in a spicy pecan pesto sauce.

1. Pecan and Jalapeños Pesto Shrimp Pasta
Ingredients
1 pound linguine pasta (I like the whole wheat pasta or spinach pasta)
1/4 cup olive oil
1 cup packed pesto (I like whole foods brand or Giada from Food Network has a jar
brand sold at all target stores)
1 jalapeño pepper de seeded
1 large cluster pod of fresh garlic diced (use every bud on the garlic cluster)
1/4 cup pulverized pecans
1/4 cup sundried tomatoes
1 pound large shrimp, peeled and deveined (I like the key west shrimp found in the
frozen food section at target)
INSTRUCTIONS:
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8
to 10 minutes, or until al dente; drain in colander and set aside.
In a large skillet, heat olive oil on medium heat. Stir in diced garlic and jalapeños.
Cook 6 to 8 minutes, stirring constantly.
Blend in the pesto, pecans and sundried tomatoes cook for 3 to 5 minutes.
Stir in the shrimp, sprinkle with black pepper, and tony’s season blend and cook until
they turn pink, about 10 minutes. Serve over the hot linguine.