Creamy Pesto Shrimp - Seafood
Tittle: Creamy pesto shrimp
Cook time: 30 minutes
Level: Medium
Serving: 4
Ingredients:
2 heaping tablespoons pine nuts
1 1/2 cups packed tender young basil leaves
1 teaspoon coarse salt
1/4 cup freshly grated Parmigiano cheese
1/4 cup extra-virgin olive oil or more to taste
2 garlic cloves, very finely minced
1 pound penne pasta
1 pound large shrimp, peeled and deveined
1/2 cup butter
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until al dente. Drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook for 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 4 minutes.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the pasta.
Pesto Sauce:
Put the basil, pine nuts, and salt in a food processor or blender and process steadily while you add the oil in a thin but constant stream (The sauce should achieve the consistency of a slightly grainy paste).
Add the garlic and process very briefly, just to mix. When the sauce is the right consistency, transfer it to a bowl and, using a spatula, fold in the grated cheese. If the sauce is too thick, work in more olive oil. Taste and adjust the seasoning.
Personal Suggestion: This recipe works very well with white wine and garlic bread.
