Serves: 4

Ingredients:

Directions:

Cut the scallion greens into 2-inch pieces to measure 3 cups and finely chop the white parts.

Cook the white parts of the scallions in 2 tablespoons of olive oil over moderately low heat until tender. Add the garlic and cook for a minute longer.
Transfer the scallion-garlic mixture to a food processor.

Blanch the scallion greens in a large pot of boiling salted water for about 30 seconds and transfer them to the food processor, using a slotted spoon.
Add ¼ of the scallion water to the food processor and keep the pot of boiling water on the heat for boiling the pasta. Blend the scallion mixture
with 2 tablespoons of olive oil until smooth and season to taste with salt and pepper.

Heat a bit of olive oil in a deep skillet and sauté the shrimp just until pink and cooked through.

Meanwhile, cook the linguine al dente in the scallion water. Drain the pasta, reserving 1 cup of the pasta water. Add the pasta to the shrimp in the
skillet with the sauce and add about ¼ cup of the pasta water and heat over low heat, tossing and adding more pasta water as needed, until just
heated through.