first class shrimp pesto pasta vest

shrimp pesto pasta

yummy
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Shrimp Pesto Pasta

Pesto is and will always be my love language.

Ingredients

  • 4 c. loosely packed fresh basil
  • 1/4 c. toasted pine nuts
  • 4 garlic cloves, 1 crushed and 3 chopped
  • 1 1/2 tsp. kosher salt, plus more to taste
  • Black pepper, to taste
  • 1/3 c. plus 2 tablespoons olive oil
  • 1/2 c. grated parmesan cheese, plus more for serving
  • 1 lb. spaghetti
  • 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 lb. large shrimp, peeled and deveined

Direction

  1. For the pesto: Combine the basil, pine nuts, crushed garlic clove, 1 teaspoon salt and a few grinds of black pepper in a blender or food processor and pulse to make a coarse paste. Scrape down the sides. With the machine running, add 1⁄3 cup olive oil in a steady stream to make a smooth paste. Add the parmesan and pulse to incorporate. Set aside.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain the spaghetti. 
  3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium- high heat. Add the asparagus and cook, tossing, until bright green, about 2 minutes.
  4. Add the shrimp and season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the shrimp is just cooked through and the asparagus is just tender, 3 to 4 minutes. Add the chopped garlic and toss, about 30 seconds. Remove the skillet from the heat. 5 Add the spaghetti, pesto and 1⁄2 cup of the reserved cooking water to the skillet and toss well to coat, adding up to 1⁄2 cup more cooking water if needed. Serve with parmesan.