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