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Pesto Angel Hair Pasta with Jumbo Shrimp
Pesto Angel Hair Pasta with Jumbo Shrimp

Pesto Angel Hair Pasta with Jumbo Shrimp

30 Min(s)
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1 serving
Original recipe yields 1 serving
1/2 cup extra virgin olive oil
2 cups (packed) FRESH basil leaves (MUST be fresh)
1/4 cup pine nuts
cloves 2 to 4 garlic
Pinch of salt
1 lb angel hair pasta (cappalini) cooked (*retain 1/2 cup pasta water)
3 tablespoons butter
1/2 cup parmigiano-reggiano cheese (finely grated)
3 tablespoons (good quality) Romano or Locatelli cheese (finely grated)
2 lb extra large or jumbo size shrimp (de-veined, shelled and cooked)
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Let's Make It
1
In food processor finely chop/blend oil with basil leaves, pine nuts, garlic and a pinch of salt to a creamy consistency.
2
Add pesto mix to cooked buttered pasta along with cheese and mix well. Add additional pasta water* or olive oil if necessary. Olive oil makes it richer. (Use a large deep saucepan for easier mixing)
3
Toss in cooked shrimp disbursing well. Serve.
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