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Categories:
shrimp olive oil shrimp cayenne pepper Pasta pesto sauce tomatoes fresh basil clove garlic pine nuts salt black pepper olive oil lemon juice Parmesan cheese basil Parmesan cheese
Viewed: 31 - Published at: 5 years agoIngredients
- Shrimp:
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon cayenne pepper
- 1 pound Angel Hair pasta, reserving 1/4 cup of cooking water
- Pesto Sauce:
- 8 ounces sun dried tomatoes, packed in oil, drained
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup olive oil
- 2 tablespoons lemon juice
- 1/4 cup freshly grated asiago or parmesan cheese
- Garnishes:
- 2 basil leaves, coarsely chopped
- 2 tablespoons shaved asiago or parmesan cheese
Method
- Heat the oil in a large heavy skillet. Add the shrimp and cayenne pepper and cook until pink, about 3-5 minutes. Set aside.
- Cook pasta al dente according to package directions in salted boiling water.
- While pasta is cooking, combine in a food processor, the sun dried tomatoes, basil, garlic, pine nuts, salt and pepper. Process until well combined. With the motor running, slowly add the olive oil and lemon juice to the mixture and process until well combined. Stir in the 1/4 cup of grated asiago cheese.
- Reserve 1/4 cup of the pasta water and then drain pasta and transfer to a large serving bowl. Stir in the reserved pasta water, the pesto and the cooked shrimp. Toss well. Top with the coarsely chopped basil leaves and the asiago cheese shavings.
