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Shrimp Scampi Pesto Pasta




Source of Recipe


Internet


List of Ingredients




1 lb raw shrimp - shelled and cut in half - I use the frozen "tail-on" raw tiger shrimp from Sam's or Marsh since it seems silly to pay for Gulf shrimp when using this much garlic.

1-1/2 cups of steamed asparagus cut into bite size pieces
(We have also used fresh snow pea pods, broccoli florettes, sautéed mushrooms or frozen petite peas)

angel hair pasta for 4 - cooked and drained
fettuccini or linguine are also good

3 Tablespoons of basil pesto (more or less)
2 garlic cloves finely chopped
1 shake Italian pepper flakes
2 tablespoons of Italian bread crumbs
1 Tbs butter
1 Tbs olive oil


Recipe



Heat the olive oil and butter over medium high heat, add the garlic and shake of pepper flakes and sauté until the oil becomes fragrant. Add the shrimp and continue to cook until the shrimp just pink up. Salt and pepper to taste and sprinkle the bread crumbs over the shrimp and continue to cook for just a few moments while the crumbs brown up.

I usually spread the pesto in the bottom of the pasta bowl, then toss the pasta to lightly coat it. Top with the steamed asparagus and sautéed shrimp, sprinkle with parmesan cheese and serve. We usually accompany this with a small tossed salad, a little crusty bread and a nice robust bottle of Italian wine.

Serves 4

Fresh Basil Pesto---(the easy way)


1/4 cup pine nuts
3/4 cup olive oil
2 cups fresh basil leaves- lightly packed
4 or 5 garlic cloves
3/4 cup of grated Parmesan cheese


Place the ingredients in a food processor and blend on high until creamy. Store in the refrigerator for up to two weeks or freeze in small batches for later.

Remember a little pesto goes a long way. We often toss this with fettuccini and some steamed vegetables for a quick dinner. Or, sauté some shrimp and asparagus in olive oil and garlic and use angel hair with the pesto. We also like to make shrimp pizza with it or bake it on chicken.