Monday, July 20, 2009

Pasta with Pesto, Shrimp, and Cherry Tomatoes

I also found this amazing recipe in my Bride and Groom cookbook. It's perfectly portioned for two generous servings. I recommend being adventurous and making your own pesto, but using the convenient premade jars of pesto will work just as well. This recipe comes together quickly for a tasty, elegant, but fast dinner. Served with a glass of white wine, it would make the perfect date night dinner!

Pasta with Pesto, Shrimp, and Cherry Tomatoes
(adapted from Bride & Groom: First and Forever Cookbook)

8 oz. angel hair pasta
1 Tbs. olive oil
freshly ground pepper
8 oz. large shrimp, peeled and deveined
2 tsp. garlic, minced or pressed
1/2 cup Pesto, homemade or purchased (recipe below)
1 cup halved cherry tomatoes
grated Parmesan cheese

Fill a large sauce pot with water and salt. Bring to a boil over high heat. Add the pasta and cook until barely tender, about 4 minutes. Drain the pasta, but reserve 1 cup of the pasta water.

Heat the olive oil in the same pan, over medium heat. Add the shrimp and cook for about 1 minute. Turn the shrimp over and add the garlic. Continue to cook until the shrimp is opaque in the center, about 1 minute more. Add the reserved cooking water and pesto and stir until incorporated. Add the pasta and tomatoes and toss to combine. Season with salt and pepper, to taste. Serve and enjoy!


Makes 1 1/4 cups

1/2 cup pine nuts
4 cups fresh basil leaves
1 1/2 tsp. garlic, roughly chopped
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 cup extra virgin olive oil
3/4 cup grated Parmesan cheese

Preheat the oven to 325 degrees. Spread the pine nuts on a baking sheet and cook until aromatic and golden brown, about 8 to 10 minutes. Stir the nuts frequently to avoid burning. Remove and let cool.

Combine basil, pine nuts, garlic, lemon juice, salt, and pepper in the bowl of a food processor. Process until the ingredients are well incorporated, about 15 seconds. Scrape down the sides of the bowl. Turn the processor back on and slowly add the olive oil. Add the cheese and pulse until the mixture comes together and looks like a thick paste.

1 comment:

  1. Great dish! It seems yummy. I am wondering what would be the difference in flavors if you roast the tomatoes?