Printable Version
INGREDIENTS
For the Pesto:
- 2 cups packed basil leaves
- 1 garlic cloves
- 1 tablespoon pine nuts
- ¼ cup parmesan cheese
- Juice of ½ lemon
- 2 to 3 tablespoons olive oil
For the Shrimp Scampi:
- ½ cup unsalted butter + 1 tablespoon
- 8 finely minced cloves of garlic
- 1 lb deveined and peeled shrimp
- ¾ cup of white wine
- Juice of ½ lemon
- 1 pound cooked linguine pasta
- ¼ cup of parmesan cheese
- ½ cup of pasta water
- Salt and pepper to taste
DIRECTIONS
- In a food processor add in the basil, garlic, pine nuts, parmesan, juice and lemon juice and pulse 5 to 6 times.
- Next, slowly drizzle in the olive oil while continuing to pulse to make a pesto and then set aside.
- In a large saute pan on medium high heat add in the butter until melted and then add the garlic and cook until lightly browned.
- Next, add in the shrimp and saute for 2 to 3 minutes and then remove them from the pan.
- Deglaze with white wine and cook for 3 to 4 minutes.
- Add in some lemon juice and 1 tablespoon of butter along with the shrimp. Season with salt and pepper.
- To Plate: Combine the cooked pasta with the pesto, ¼ cup of parmesan cheese, pasta water, salt and pepper and mix together.
- Serve the shrimp scampi over top the pesto linguine pasta.
