04Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.05Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.06In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.07Note: There will be leftover pesto.