Pesto Shrimp Pasta

I love shrimp! When you add the incredible flavor of fresh basil pesto, it is an absolute delight. This pasta is fresh, flavorful and delicious. Make it for your family this week.

Basil Shrimp

Pesto Shrimp Pasta

Pesto:
1/4 c pine nuts
2 T minced garlic
1/4 c olive oil
1 c fresh basil leaves
1/2 c grated Parmesan

Pasta:
2 T olive oil
2 pounds 21/25 count shrimp
2 T red onion, minced
1/4 c white cooking wine
1 c heavy cream
12 oz. spaghetti, cooked
Salt and freshly ground black pepper
1 T minced fresh parsley
1/4 c tomato, diced

In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.

In cast iron skillet or wok over high heat, add the olive oil and allow to come to the verge of smoking. Add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the cooking wine. Add the heavy cream and allow to reduce by half, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.

Source: Adapted from Robert Irvine

Pesto Shrimp Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
I love shrimp! When you add the incredible flavor of fresh basil pesto and it is a absolute delight. This pasta is fresh, flavorful and delicious. Make it for your family this week.
Ingredients
  • Pesto:
  • ¼ c pine nuts
  • 2 T minced garlic
  • ¼ c olive oil
  • 1 c fresh basil leaves
  • ½ c grated Parmesan
  • Pasta:
  • 2 T olive oil
  • 2 pounds 21/25 count shrimp
  • 2 T red onion, minced
  • ¼ c white cooking wine
  • 1 c heavy cream
  • 12 oz. spaghetti, cooked
  • Salt and freshly ground black pepper
  • 1 T minced fresh parsley
  • ¼ c tomato, diced
Instructions
  1. In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
  2. In cast iron skillet or wok over high heat, add the olive oil and allow to come to the verge of smoking. Add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add ¼ cup pesto, stir, and then deglaze the pan with the cooking wine. Add the heavy cream and allow to reduce by half, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.

 

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