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Creamy Pesto Shrimp + Pasta

Source of Recipe

from daily recipes


List of Ingredients

for the pesto sauce:

1 1/2 c. packed tender young basil leaves
2 heaping tbsp. pine nuts
1 tsp. coarse salt
1/4 c. extra virgin olive oil or more to taste
2 finely minced garlic cloves
1/4 c. freshly grated Parmesan cheese

for the shrimp and pasta:

1 lb. linguine pasta, cooked al dente to pkg. directions
1/2 c. butter
2 c. heavy cream
1/2 tsp. ground black pepper
1 c. freshly grated Parmesan cheese
1/3 c. pesto (recipe above)
1 lb. large shrimp, peeled and deveined


Recipe

for the pesto sauce:

Put the basil, pine nuts, and salt in a blender/food processor blend steadily while you add the oil in a thin but constant stream.
The sauce should achieve the consistency of a slightly grainy paste but not a fine puree.
Add the garlic and blend 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.

for the shrimp and pasta:

Melt the butter in a large skillet over a medium heat.
Stir in the cream, and season with pepper.
Cook 6 to 8 minutes, stirring constantly.
Stir the Parmesan cheese into the cream sauce, stirring until thoroughly mixed.
Blend in the pesto, and cook for 3 - 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes.
Serve over the hot linguine.