Creamy Shrimp Linguine With Pesto Gouda Cheese

Instructions

1. If your shrimp are still frozen, fill a bowl with water and place the bag in the water to get the shrimp to defrost faster.
2. Fill a medium pot with about 6 cups of water and put it on high heat. Salt lightly. Measure out your linguine and set it aside so it’s ready to throw in the pot when the water is at a roiling boil.
3. Chopped tomato and diced garlic ready for the pan.
4. Chop your garlic clove finely and dice up your tomato.
5. Wait for your water to be close to boiling, then in a medium saute pan, heat about a tablespoon of olive oil over medium-high heat. Once hot, add in your garlic and saute for about 30 seconds and then turn your heat down to medium and add in your diced tomato. Saute for about a minute, then throw in your shrimp.
6. Your water should be boiling and ready for your pasta by this time. Place it in the water and occasionally stir so it doesn’t clump together.
7. While your pasta is cooking, watch your shrimp so they don’t overcook. Be sure to stir your shrimp and tomatoes around, so they cook evenly. Once they turn pink (about 4 minutes in), season with salt, pepper, and red pepper flakes (if you like a bit of heat), turn your heat down to low to finish cooking, so they finish when your pasta finishes.
8. Throw a splash of white wine into your shrimp pan and let it cook down to create a little bit of a sauce. Drain and transfer to a pasta bowl when your pasta is done (about 7 minutes). Cover with your shrimp and tomato white wine sauce. Sprinkle with the shredded cheese, and enjoy!