Farfalle with Shrimp & Pesto


    Farfalle with Shrimp & Pesto

     Ingredients

    • 1/8 tsp table salt for cooking pasta
    • 2 cups basil, fresh, leaves
    • 6 Tbsp water
    • 3 Tbsp grated Parmesan cheese
    • 2 Tbsp chopped walnuts
    • 4 tsp olive oil, extra virgin, divided
    • 3 medium cloves of garlic, 2 whole and 1 minced
    • 1 ½ tsp lemon zest, freshly grated
    • ¼ tsp tale salt
    • 8 oz uncooked pasta, farfalle (bowtie) recommended
    • 8 oz uncooked shrimp, about 8 extra-large, peeled, deveined, and cut in half lengthwise
    • 1 cup grape tomatoes, cut in half

    Directions

    • Bring a large pot of salted water to a boil.
    • Meanwhile, in a food processor, process basil, water, cheese, walnuts, 1 tablespoon oil, 2 whole garlic cloves, zest, and salt until finely minced. Set aside.
    • When water comes to a boil, add pasta and cook as package directs until al dente, about 10 minutes.
    • A few minutes before pasta is done, heat remaining teaspoon of oil in a large, non-stick skillet over medium-high heat. Add shrimp; cook, stirring occasionally, about 1 minute. Add tomatoes and minced garlic; cook until shrimp is just cooked through and tomatoes begin to soften, about 1 to 2 minutes.
    • Drain pasta; add to skillet with shrimp mixture. Remove from heat, add pesto and toss to coat. 
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