Pesto Grilled Shrimp with Pesto Fettucine
Source: 1, 2, 3
Ingredients
- 2 lbs large (16-20) count shrimp, defrosted and deveined, shell on
- 2 cups of basil leaves, packed (about 2 bunches)
- 1/2 C grated Parmesan (about 2 oz)
- 1/3 C walnuts or pine nuts
- 1/2 C extra virgin olive oils
- 9 garlic cloves, quartered
- 1 C dry white wine
- 100g Linguine
Directions
- Defrost the shrimp in a bowl with cold water (about 10-15 min), dry in paper towels
- In a food processor, shred 2 oz of parmesan (+ more for the pasta later) and set aside
- Add 2 cups of basil leaves and the 1/3 C of nuts to the food processor. Pulse a few times, scraping down the sides.
- Add in the garlic and parmesan, pulsing a few times and again scraping down the sides.
- While the food processor is on, drizzle in the olive oil. Scrape down the sides again. Season to taste with salt and pepper (you'll need a fair amount).
- Add the shrimp and a few Tbsp of pesto (reserve the rest for the pasta) to a gallon ziplock bag and mush until the shrimp is covered. Marinate overnight.
- The next day, boil a pot of water, slide an oven to the highest position, and pre-heat the broiler
- Heat a skillet over medium heat and quickly add in the shrimp then slide the skillet under the broiler for 2 minutes.
- Remove the skillet from the oven, place over medium high heat, and immediately add 1 C of dry white wine, deglazing the pan. Remove the shrimp once pink and reserve on the side.
- Reduce the white wine over medium heat until about 1/3. Once the pasta is cooked, add a little bit of the water to the white wine reduction.
- Serve the pasta tossed with a Tbsp of pesto, sprinkled with shredded Parmesan, and topped with pesto shrimp.
Notes
This was good. For the pesto, I think I like the walnuts better than pine nuts. You need a decent amount of salt and a little bit of pepper to make it taste good. I peeled the shrimp and removed the tail after pouring in the wine and dumped the shells back into the wine to make a sort of stock. Not sure if it helped, but the "sauce" was pretty tasty. The shrimp cooked in 2 minutes under the broiler but didn't have any grill/broil marks.