Shrimp Pesto Pasta Delight (Printer-Friendly)
A bright pasta dish with fresh basil pesto, garlic, sautéed shrimp, and pine nuts for added crunch.
# What You'll Need:
→ Pesto
01 -
2 oz fresh basil leaves
02 -
2 garlic cloves
03 -
2 oz Parmesan cheese, shaved or shredded
04 -
3 oz pine nuts
05 -
1/2 cup plus 2 tablespoons olive oil
06 -
Salt, to taste
→ Shrimp
07 -
1 lb shrimp, peeled and deveined
08 -
2 tablespoons canola oil
09 -
2 garlic cloves, pressed
10 -
2 tablespoons grated Parmesan cheese
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Pasta
13 -
1 lb pasta, any variety
14 -
1/2 to 2/3 cup reserved pasta cooking water
15 -
Shaved Parmesan cheese, for garnish
16 -
Pine nuts, for garnish
# Steps to Follow:
01 -
Add half of the olive oil to a food processor, then add basil, pine nuts, Parmesan cheese, garlic, and salt. Pour the remaining olive oil over the ingredients. Pulse several times, scraping down the sides as needed, until the mixture is smooth and well combined. Set aside.
02 -
Boil pasta in salted water according to package instructions. Before draining, reserve about 1 cup of the cooking water for later use.
03 -
In a bowl, toss shrimp with salt, black pepper, pressed garlic, and grated Parmesan cheese until evenly coated.
04 -
Preheat a large skillet over medium-high heat and add canola oil. Sear shrimp for approximately 2 minutes per side, until opaque. Remove shrimp from heat immediately upon cooking.
05 -
Transfer cooked pasta to a mixing bowl and toss with prepared pesto, adding 1/2 to 2/3 cup reserved pasta water to achieve desired sauce consistency.
06 -
Either incorporate the seared shrimp into the pasta or arrange shrimp atop the pasta. Garnish with shaved Parmesan cheese and pine nuts before serving.
# Extra Suggestions:
01 -
Reserve some pasta cooking water to maintain sauce consistency and prevent pesto from drying out.
02 -
Toast pine nuts in a dry skillet over medium-low heat for 3-5 minutes, stirring occasionally, to enhance flavor.
03 -
To make gluten-free, substitute pasta with a certified gluten-free variety.
04 -
For reheating leftovers, add reserved cooking water and a little more pesto; reheat gently to avoid overheating.
05 -
Avoid tossing pesto directly in a hot pot to prevent basil oxidation and discoloration.