Pappardelle with Pesto Alla Genovese, Shrimp and Toasted Pine Nuts

This is a spin on a classic pasta with basil pesto. I think pesto and shrimp are marvelous together, and in this recipe I added fresh lemon juice to bring a twist to the dish and toasted pine nuts to add texture.

– Luca Manfe


  1. Preheat the oven to 375° F.
  2. Season the pine nuts with salt, pepper, and extra virgin olive oil.
  3. Place in a baking tray lined with parchment paper and bake for 56 minutes or until the pine nuts look golden brown. Set aside.
  4. Bring a pot of water to a boil. Season heavily with salt.
  5. Add in the pasta and cook until al dente.
  6. Season the shrimp with salt and pepper.
  7. Heat up a large skillet on high heat. Drizzle extra virgin olive oil and add the shrimp.
  8. Cook for about two minutes and flip when the shrimp turn bright orange.
  9. Once flipped, turn the heat to medium, add the butter, and drizzle the lemon juice on top of the shrimp.
  10. Once the butter has melted, gently baste the shrimp.
  11. In the meantime, empty the jar of pesto alla genovese in a glass bowl.
  12. When the pasta is done to your liking, strain it, but keep some pasta water on the side.
  13. Drop the pasta in the pan with the shrimp, drizzle with extra virgin olive oil and mix everything together. If the pasta looks a little bit too dry, add some of the pasta water.
  14. Place the pasta and shrimp in a bowl with the pesto and mix, coating the pasta with the sauce.
  15. Divide the pasta into 4 bowls.
  16. Garnish with the toasted pine nuts, fresh basil, and fresh scallions.

Buon Appetito!










500 grams pappardelle
130 grams pesto alla Genovese
16 shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon lemon juice
1/3 cup toasted pine nuts
2 tablespoons chopped basil
2 tablespoons thin sliced scallions
Salt and pepper
Extra virgin olive oil