The Unabashed Kitchen Wench: Linguine with Shrimp and Southwest Pesto

Have you ever wanted to dig a hole and crawl in it? That's how I feel today. I'm really not fit company for man, nor beast. I think it's because I'm overly tired. My husband is gone all week, fishing in Canada, and I don't sleep well when he's not here. So, my solution has been to stay up until I, literally, can't keep my eyes open any longer. That way I don't lay in bed, tossing and turning, however it's starting to take a toll on me. Sometimes when I'm this tired, I get extremely silly. Other times, like now, I just get grumpy.

Why am I sharing this with you? Well, when I get like this, I want comfort food, which means pasta. But, I didn't want anything that was going to take too long, or be really heavy. Pesto is the perfect answer - it's simple and comes together very quickly. I was in the mood for cilantro, though, so I decided to make a southwest pesto. All the fresh ingredients combined for a wonderful, summery pasta dish!

Here's your Cast of Characters.

1 Box of linguine
1 - 12 Oz. bag frozen, medium shrimp, precooked and tails off
2 Bunches of cilantro
2 Small (or 1 large) jalapenos, seeded and deveined (unless you want some heat)
2 Cloves of garlic
Zest and juice of 1 small lime
1 Container of cherry tomatoes
1/2 Cup extra-virgin olive oil
1/2 Tbsp. Kosher salt
1/2 Tsp. McCormick Perfect Pinch Southwest Sweet and Smoky seasoning
1 Tsp. McCormick Perfect Pinch Garlic & Herb seasoning
Sprinkle of Lawry's Chile & Garlic seasoning salt (or regular Lawry's)
1/2 Cup reserved pasta water

Thaw shrimp and set aside. In a food processor, chop jalapenos and garlic, pulsing a few times.

Next, add cilantro and process on high until coarsely chopped.

Meanwhile, bring a pot of water to boil and cook linguine according to package directions.

Back to the cilantro mixture, add lime zest and juice, salt, garlic & herb seasoning and southwest seasoning. Pulse 2 or 3 times.

When pasta has about 6 minutes left, heat shrimp up with a tablespoon of olive oil and a sprinkling of Lawry's.

In the processor, add tomatoes, olive oil and pasta water that you have just taken from the pot. Process on high until thoroughly chopped and combined.