The contrast between piquant roasted peppers and creamy mozzarella makes this pasta dish shine.
1 (9 oz) pkg fresh linguine
1 lb raw medium shrimp, peeled and deveined
1 tbsp minced garlic
2 tsp olive oil
1 cup roasted red and yellow peppers
1/2 (8 oz) fresh ball mozzarella cheese
1/4 cup prepared pesto
1 tbsp lemon juice
Cook the linguine in salted water according to package directions.
Meanwhile, heat a large grill pan on medium-high. In a medium bowl, toss the shrimp with the garlic and oil. Add shrimp to the hot pan and grill 3–4 min., until shrimp are cooked, turning once.
Transfer shrimp to a large bowl. Rinse, drain, and slice the roasted peppers and add to bowl with shrimp. Cut the mozzarella into small chunks and add to shrimp, along with the pesto, lemon juice, and cooked linguine. Toss to combine. Season with salt and pepper.