Pesto Shrimp Pasta

• Seafood

  • 1/2 lb Shrimp, large

• Produce

  • 3 cups Basil, leaves
  • 1 clove Garlic
  • 1 1/2 tsp Garlic
  • 1/2 Lemon, squeezed
  • 1 tsp Oregano

• Condiments

  • 3/4 cup Pesto

• Pasta & Grains

  • 8 oz Spaghetti or linguine

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 15 2/3 tbsp Olive oil

• Nuts & Seeds

  • 3 tbsp Pine nuts

• Dairy

  • 2/3 cup Parmesan, grated
  • 1 Parmesan cheese, grated

Found on kitchenswagger.com

Ingredients

• 8 ounces spaghetti or linguine
• ½ lb large shrimp, peeled, deveined, and tails removed
• ¾ - 1 cup pesto
• ½ lemon, squeezed
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Grated Parmesan cheese, to taste
• ¼ cup olive oil (if pesto is too thick)
• Homemade Pesto:
• 3 cups basil leaves
• 3 tablespoons pine nuts (or walnuts)
• 1½ teaspoon minced garlic (about 3 garlic gloves)
• 1 teaspoon oregano
• ⅔ cup grated parmesan
• ⅔ cup olive oil
• Salt and pepper to taste

Directions

• For the Pesto: Put basil leaves into a food processor. Add pine nuts, garlic and oregano. Pulse until mixture is incorporated, about 7 3-4 seconds bursts.
• With a spatula, slide any pesto that has creeped up the food processor bowl back towards the bottom. Add parmesan and pulse again until parmesan is mixd in.
• While food processor is on, slowly pour the olive oil into pesto mixture. With a spatula, scrape pesto mix that has gone up the sides back down again, and pulse as needed to desired consistency. Pesto should not be too soupy or fine.
• For the shrimp pasta: Remove tails from the shrimp by pulling the tail off the base of the shrimp, season with salt and pepper and set aside.
• Bring a large pot of water to a boil. Add a pinch of salt and a teaspoon of olive oil and cook spaghetti al dente.
• Meanwhile, bring a large saucepan to medium-high heat. Add olive oil, minced garlic, shrimp, and fresh squeezed lemon juice. Cook until shrimp are no longer translucent and fully cooked through. 4-5 minutes per side.
• Once shrimp are fully cooked, strain off any excess juice, leaving 1-2 tablespoons behind in the pan.
• Strain spaghetti and add to the saucepan with the shrimp. Stir in pesto until evenly coated and serve immediately. Top with freshly grated Parmesan cheese if desired.