- 8 ounces spaghetti, (and 2 ladles of pasta water reserved)
- 1 stick butter
- 1 pound shrimp
- 1 pinch salt
- 1 cups carlic pesto
Make the garlic pesto and set aside (recipe below).
In a pot of salty water, cook your spaghetti according to the package instructions.
In a deep pan, over medium heat, melt your butter.
Add in your shrimp in a single layer. Sprinkle with a pinch of salt. You will see their tails start to curl and they will start to turn pink in color. Cook for about 30-60 seconds on each side. Shrimp cook extremely fast so it's important to watch them. You will want to take them out about 5 seconds too early because they will finish cooking once they are added back into the pan.
Remove the shrimp out of the pan and set aside.
Add in your pesto and your cooked spaghetti, toss.
Ladle in 1-2 ladles of hot pasta water to make the sauce. Stir until everything is combined.
Add back in your shrimp and toss.
*I cooked this with the shrimp shells still on for presentation. you can take the shell off before cooking or before serving.
- 3 cups basil, (packed)
- 1 cup pine nuts
- 6 cloves garlic, peeled and smashed
- 3/4 cups parmesan, shredded
- 1/2 cups olive oil
- 1 tablespoon salt
Add basil leaves, pine nuts, garlic, parmesan cheese and salt into a food processor. You can start with ½ the garlic and ½ the salt, you can add more as you go to control the flavors. *You can also use a blender if you don't have a food processor.
Pulse the food processor, as you pulse, pour in the olive oil. Continue to process until all ingredients are incorporated. Taste – add in more garlic if you would like. It it's too strong or bitter (from the olive oil) add in a pinch or two of salt and pulse a few times to make sure it's mixed in. Salt will soften the intensity of the flavors.