Pesto with shrimp linguine
This is one of my favorite recipes

2 Cups fresh basil leaves (pack it into the cup)
1 tsp minced garlic (or you can mince your own garlic, you just need 2 cloves...I am too lazy for this, but it is cheaper)
1/4 cut part-skim ricotta (If you are trying to cut fat don't add the cheese, though it won't be as creamy of a pesto, I always skip this and I think it still tastes great)
3 tbsp olive oil (If you add lemon juice do not add the olive oil)
1 oz Parmesan cheese (again I don't add this either to cut fat, though 1 oz isn't much so go ahead and add it if you want)
1/4 tsp salt
1/4 tsp black pepper
Optional: If you like a little lemony zing add 1/4 cut of lemon juice, and 1 tbsp lemon rind (grated lemon peal) and in this case do not add olive oil it will become too runny.

Throw all ingredients into a food processor or blender and blend away. Is it too thick? Add water, or more lemon juice if you want more zing. Is it a little runny? That's OK cause you are putting it over pasta so you need it a little runnier. Is it too runny? Add more basil leaves.

I use whole wheat linguine (it's healthier), but you can use any pasta you want
1 bag of 50 shrimp, or how ever many you want
1 Cup sliced mushrooms if you want, again or how ever many you want
1/4 cup of white wine, or your cheap 2 buck chuck
1 tsp garlic

Boil pasta...now that's easy isn't it????

De-tail shrimp (make sure shrimp is dry, if it is not before adding it to the pan pat it with paper towels) and add rest of ingredients with shrimp in a pan and saute with out a lid until shrimp is pink and wine has evaporated (this is called reduced). If you are too impatient just drain the wine when shrimp is pink, but it takes some flavor away.
Add everything from above and serve...

I would drink a cab with this