Linguine and Shrimp Pesto

1 pound linguine
1 cup pine nuts
2 large cloves garlic
2 cups fresh basil, well packed
1/4 cup Parmesan
1 to 1 1/4 cups olive oil
1 pound large shrimp, cooked and peeled

Cook the linguine according to package directions
Drain well. In a food processor, place the pine nuts and garlic and grind to a fine paste. Add the basil and Parmesan and process until the mixture is pureed. In a slow steady stream, add the oil in a slow steady stream until the mixture thickens like mayonnaise- then you have added enough oil. To serve, spoon the Pesto over the freshly cooked pasta and shrimp. Toss. The Pesto is enough to sauce 2 1/2 pounds of pasta. Keep the rest in the refrigerator. You can sprinkle extra Parmesan over it if you want and you should.