Shrimp Pesto Linguine

• 4 squares frozen basil and pine nut pesto
• 2 pounds frozen uncooked medium shrimp
• 2 tablespoons oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups frozen green beans
• 1/2 cup grated parmesan cheese
• 1 (15 ounce) can evaporated milk (used on reheating day)
• 1/2 pound linguine pasta (used on reheating day)

1. Freezing Day
2. 1- Place frozen pesto in a ziplock bag and place in the freezer. Place shrimp in another ziplock bag and freeze.
3. 2- In a heavy skillet over medium heat, heat oil and add onion and garlic. Cook and stir until crisp-tender, cool in the refrigerator or an ice-water bath. When cold, mix with frozen green beans and place in another ziplock bag. Place cheese in another bag; place all the bags in a large ziplock bad; label, seal, and freeze.
4. Reheating Instructions
5. 1- Thaw packages overnight in the refrigerator. Place onion mixture in a heavy saucepan and heat over medium heat until sizzling. Add shrimp; cook and stir until shrimp are pink and beans are hot. Cook pasta according to the package instructions.
6. 2- Meanwhile, in another saucepan, bring milk to a boil. Add pesto to the boiling milk and stir in the shrimp mixture and pasta. Toss together over medium heat for 3-4 minutes; then serve topped with Parmesan cheese.

basil, shrimp, oil, onion, garlic, frozen green beans, parmesan cheese, milk, linguine pasta

Taken from www.epicurious.com/recipes/member/views/shrimp-pesto-linguine-52987211 (may not work)