15 cloves garlic, peeled
1 cup olive oil, plus extra for tomatoes
2 lbs cherry tomatoes
S&P
1/4 cup Parmesan cheese
1 cup packed basil leaves
1 pound linguine
1 1/4 lbs large shrimp
1/4 pine nuts, toasted

15 cloves garlic, peeled 1 cup olive oil, plus extra for tomatoes 2 lbs cherry tomatoes 1/4 cup Parmesan cheese 1 cup packed basil leaves 1 pound linguine 1 1/4 lbs large shrimp 1/4 pine nuts, toasted

Preheat oven to 375*.

Place garlic gloves in a small baking. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Season with S&P and roast until tomatoes blister, about 25 minutes.

Strain garlic and set aside in a small bowl, reserving the oil separately. In a blender add the tomatoes, garlic, Parmesan, and basil. Pulse until combined. While blending, drizzle in 1/2 cup oil until pesto comes together. Season with about 1 1/2 tsps salt.

Boil pasta until al dente. Drain.

Meanwhile, heat a sauté pan over medium-high heat. Add 2tbs of the garlic oil. Season the shrimp with S&P and sauté until pink and cooked through.

In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts.

There will be leftover pesto.