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1
Preheat oven to 375 degrees F.
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2
Place garlic cloves in a single layer in a small baking dish.
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3
Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender.
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4
Meanwhile, in another baking dish, toss tomatoes with enough oil to coat.
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5
Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
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6
Strain garlic cloves and set aside in a small bowl, reserving infused oil separately.
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7
In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil.
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8
Pulse until combined.
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9
While machine is running, drizzle in 1/2 cup olive oil until pesto comes together.
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10
Season with 1 1/2 teaspoons of salt.
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11
Remove to a bowl, cover with plastic wrap and reserve.
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12
Bring a large pot of salted water to a boil over medium heat.
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13
Add the linguine and cook until al dente.
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14
Drain.
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15
Meanwhile, heat a saute pan over medium-high heat.
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16
Add 2 tablespoons of the garlic oil.
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17
Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
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18
In a large bowl add the linguine and some of the pesto.
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19
Toss to coat and top with the shrimp.
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20
Garnish with toasted pine nuts and serve.
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21
Note: There will be leftover pesto.
