Shrimp Pesto Pasta

Homemade pesto is one of the easiest and best sauces you can make. Honestly I have no understanding why you would prefer to buy some pre-made generic pesto. Unless you’re buying from a legitimate source like a restaurant or family owned business, your pesto is better off made at home. And pairing this with some shrimp with a bit of heat is just the cherry on top. This will have you feeling like a professional chef in your own home.

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Serves: 4

Time: 1 hour

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Ingredients

• 1 lbs Shrimp

• 2 cups Fresh Basil

• 0.25 cup Pine Nuts

• 5 Garlic Cloves (minced)

• 1 tsp Red Pepper

• 0.25 cup Parmesano Reggiano

• 3 tbsp Olive Oil (divided)

• 2 tbsp Salt (divided)

• 0.5 tbsp Black Pepper

• 1 tsp Paprika

• 0.5 tsp Chili Powder

• 1 pack Linguine

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Instructions

Clean the shrimp and remove the tails. Place in a large mixing bowl and add a tbsp of salt, the black pepper, paprika, chili powder, and finally a tbsp of olive oil. Mix well and keep to the side.

Next you need a mortar, food processor, or blender to make the pesto. Add the basil, pine nuts, parmesano reggiano, and another tbsp of olive oil and grind until you get a nice green pesto paste. Keep to the side.

Next get a small pot of water boiling and add a decent amount of salt. Boil the pasta according to packet instructions. Reserve a quarter cup of pasta water and strain the rest and keep to the side.

Get a large saute pan on high heat for two minutes then drop to medium. Add a tbsp of olive oil and cover the bottom of the pan. Add the shrimp and sear until nicely browned on both sides then remove and keep to the side.

Add a touch more olive oil and miced garlic and red pepper. Saute until fragrant. Drop the heat to low, add the pasta and pasta water, and mix well until all the pasta is nicely coated. Finally kill the heat and add the pesto a bit of butter and mix well.

Then add the shrimp. Plate and garnish with more parmesano reggiano, fresh basil, and black pepper.