Photo: c. foodblogchef 2020
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SHRIMP PESTO
Serves 4
The Steps:
1. Bring a pot of salted water to a boil while you do the following:
2. Prepare the tomato-pesto sauce.
3. Add the pasta to the boiling water.
4. Sautee the shrimp and herbs.(only about 1-2 minutes)
5. Add the sauce to the shrimp and just bring to a simmer. (3-5 minutes)
6. Once done to al dente, dress the pasta with a little sauce to keep it from drying out.
7. Plate and serve.
For the Sauce:
Ingredients:
- ½ cup pesto (preferably homemade, but bottled is ok)
- ½ cup crushed canned tomatoes
- 1 tablespoon olive oil
- 4 cloves of garlic
- 8 ounces clam juice
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice
- ¼ teaspoon black pepper
- pinch of red pepper flakes (optional)
Preparation:
Sautee the garlic until fragrant. (not brown)
Add the tomatoes and simmer for 2-3 minutes.
Add the pesto, clam juice, wine, and lemon juice and simmer for 5 minutes.
Add ½ pound of thin linguine to the boiling water while you sautee the shrimp. Cook according to directions on the box to al dente. Fresh pasta cooks in about a minute at a full boil.
For the Shrimp:
Ingredients:
-1 pound of large shrimp (21-25 count)
- 1 tablespoon olive oil
- 1 clove of garlic minced
- 1 tablespoon fresh basil chopped (1 teaspoon dried)
- 1 tablespoon fresh flat leaf parsley chopped (1 teaspoon dried)
- pinch of oregano
- pinch of red pepper flakes
- a squeeze of lemon juice
Preparation:
Sautee the garlic for a minute until fragrant.
Add the shrimp and herbs and stir briefly to mix.
Add a squeeze of lemon juice and stir about a minute.
Add the reserved tomato-pesto sauce and bring to a simmer.
Done! Don’t overcook the shrimp!
Assemble the dish:
Drain the pasta and dress the pasta with a ¼ cup of the tomato-pesto sauce.
Serve on a platter family style or individual plates of pasta topped with sauce and 4-6 shrimp per person.
Garnish with chopped fresh basil and toasted pine nuts. (optional)
Sprinkle with parmesan.