Shrimp and Pesto Pasta
Ingredients
- 6 ounces fettuccini pasta see note
- 10 ounces shrimp, tail removed and cleaned I used 31-40 per pound size
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/2 cup pesto see note
- 2 tbsp Parmesan cheese freshly grated
Servings: people
Instructions
- Season 3 litres of water with 1 1/2 tbsps of kosher salt and bring to a boil. Cook pasta according to package directions. Drain and reserve 1/4 cup of cooking liquid. If using fresh pasta, cook for 3 minutes, stirring occasionally. Drain and reserve 1/4 cup of cooking liquid.
- Dab shrimp dry with a paper towel and season with salt and pepper. In a medium sauté pan heat olive oil over medium heat. Add shrimp and garlic and cook for approximately 2 minutes per side until shrimp curl and turn opaque. Remove shrimp from pan and set aside.
- Add pesto and 2-3 tbsp of pasta cooking liquid to the same skillet over low heat just to warm, stirring once or twice. Add cooked pasta and toss to coat. Toss in shrimp to warm and combine. Serve immediately, garnishing with parmesan cheese.
Recipe Notes
Fresh pesto and pasta is best, however store bought may be used if desired. Â You'll find recipes below for fresh Classic Pesto and fresh fettuccini pasta.
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