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- Fettuccine con Pesto e Gamberi
- (Fettuccine with Pesto and Shrimp)
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Ingredients:
For the pesto sauce:
4 cups packed basil leaves, washed
1/4 cup pine nuts, toasted briefly in the oven
2 cloves garlic, peeled
Sea salt to taste
3/4 cup extra-virgin olive oil
3/4 cup Parmigiano-Reggiano cheese, grated
For the shrimp:
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 pounds shrimp, shelled and de-veined, tails on
1 pound fettuccine pasta-
- Directions:
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- To make the pesto sauce:
Place basil, pine nuts, garlic and salt in a food processor. Puree until mixed but still slightly coarse. Gradually add the olive oil and blend until fully mixed.
Pour the paste into a bowl; stir in cheese with a wooden spoon. Continue mixing until combined.
To make the shrimp:
Heat olive oil in a skillet over medium-high heat. Add garlic and shrimp; saute, stirring frequently, until the shrimp turn pink.
Boil the pasta in lightly salted water until 'al dente'.
Toss pasta with pesto and top with shrimp. Serves 4.
That's it!
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