Fresh Linguine with Garlic Shrimp and Homemade Pesto

It could be therapeutic to mix up a nice a nice fresh pesto sauce with a mortar and pestle to make a tasty dinner of Fresh Linguine with Garlic Shrimp and Homemade Pesto as we recently spotted in the Denver Post, but it is worth dragging out the food processor as it is a magical time saver in preparations like these. This dish has all the makings of a flavorful light summer dish, first, because the spotlight is on the shrimp, and also because of the fresh garden herbs, plenty of garlic, and the roasted tomato accent.

Wine selection for this dish is best kept simple. Try a light bubbly Prosecco from Italy to refresh and cleanse the palate of the olive oil and pine nuts that undoubtedly will coat your mouth and tongue with every delicious bite. Don’t be afraid to try a rosé Prosecco either. The red grapes actually provide more backbone to the wine, which is why people who describe themselves as “red wine drinkers” will typically – and often to their own amazement – enjoy a dry bubbly rose. For those who prefer their wines sans effervescence, consider an Albariño from Spain. This white wine works double duty holding up to the garlic and basil, yet cutting through the oil and pine nuts in the sauce without compromising the shrimp. For the full recipe, please visit www.denverpost.com.

--Felicia M. Sherbert