linguine with garlic shrimp and homemade pesto

From "Relaxed Cooking with Curtis Stone," by Curtis Stone. Serves 4.
Note: The pesto linguine was delicious! David suggested that if shrimp is expensive, another meat could be used. But the shrimp was fantastic with it, too...
Ingredients

PESTO
1 1/2   cups (lightly packed) fresh basil leaves
1/2     cup pine nuts, toasted
1/2     cup freshly grated Parmesan cheese
1/4     cup extra-virgin olive oil
        Salt and freshly ground black pepper

LINGUINE
12    cherry tomatoes
4     tablespoons extra-virgin olive oi
      Salt and freshly ground black pepper
9     ounces fresh linguine
2     garlic cloves, minced
20    large shrimp, peeled and deveined
      Parmesan shavings, for garnish

Directions
Make the pesto: Grind the basil, pine nuts and Parmesan with a mortar and pestle until a smooth paste forms. (Or use a food processor.) Slowly add the olive oil, grinding until a smooth sauce forms. Season the pesto with salt and pepper to taste. Then cover and set aside.
Preheat the oven to 450 degrees. Place the tomatoes in an ovenproof skillet. Drizzle 1 tablespoon of the oil over the tomatoes, and sprinkle them with salt and pepper. Roast the tomatoes in the oven for 8 minutes or until heated through.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally to prevent it from sticking, for about 2 minutes, or until al dente.
While the linguine cooks, heat the remaining 3 tablespoons olive oil in a medium saute pan over medium heat. Add the garlic and shrimp and cook 3 minutes, or until the shrimp are just cooked through and the garlic is tender. Stir the pesto into the shrimp mixture.

Drain the linguine, reserving about 1/2 cup of the cooking liquid. Toss the linguine in a large bowl with the shrimp-pesto mixture, adding enough of the reserved cooking liquid to moisten the sauce so that it coats the pasta evenly. Serve with roasted tomatoes.