Back to cooking in my own kitchen. It had been so long! Between traveling and just being in a kitchen rut I just wasn’t myself. But I am back with a delicious recipe. Pasta with fresh pesto, a bit of cheese and shrimp. It was nice to have a little more green in my life from the pesto too.
This is perfect with smaller shaped pasta, the pesto coats it well and it’s bite sized with the shrimp. This is a recipe you could even make with jarred or frozen pesto if you had it around. That would make it a really quick meal. And with the white wine, it’s nice to cook with a glass in hand as well. I know I did.
- 1 cup uncooked mini farfalle or orichette
- 1½ cups arugula
- ¼ cup basil leaves
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 garlic clove
- 2½ tablespoons extra-virgin olive oil, divided
- 1½ pounds medium shrimp, peeled and deveined
- ¼ cup white wine
- In a large saucepan, cook farfalle according to package directions, Reserving ⅓ cup pasta cooking liquid.
- Place arugula, basil, cheese, pine nuts, pepper, salt, and garlic in the bowl of a food processor; pulse 6 times. With the processor running, add 2 tablespoons olive oil through food chute, and process until smooth.
- Heat a large skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add shrimp; cook 5 minutes or until golden, turning occasionally. Remove shrimp from pan with a slotted spoon. Add wine to pan; cook until mostly evaporated. Add basil mixture and reserved pasta water; bring to a simmer. Remove pan from heat. Top pasta with sauce and shrimp
