Shrimp and Fresh Pesto Pasta Recipe

Instructions

1. Step 1

   Gather your ingredients and start by making the pesto. 

2. Step 2

   Place the basil and garlic into a food processor and pulse several times.

3. Step 3

   With the motor running continuously, slowly add the olive oil through the top funnel to form a thick (but not oily) paste. You may need less olive oil than the recipe states. 

4. Step 4

   Add the Pecorino and Parmesan and pulse two or three times.

5. Step 5

   Finally, add the pine nuts (pignoli) and stir. Taste and add a tiny pinch of salt if needed. Scoop the pesto into a bowl, cover with a tea cloth, and put to one side. 

6. Step 6

   Cook the tagliatelle according to the packet instructions in a large volume of boiling lightly salted water (approximately 8 to 10 minutes). The pasta should be slightly firm (al dente).

7. Step 7

   While the pasta is cooking, check over the shrimp to make sure they are clean and there is no black vein remaining down the back. If there is, wipe with a paper towel.

8. Step 8

   Heat the oil in a non-stick skillet to hot, but not smoking. Add the shrimp and fry until the shrimp are pink through to the middle. Remove from the pan and keep warm. 

9. Step 9

   Add the halved cherry tomatoes to the pan you cooked the shrimp in, sprinkle with a tiny pinch of salt, and cook over a medium for 3 to 4 minutes to soften the tomatoes. Keep warm. 

10. Step 10

    Drain the pasta reserving a cup of the cooking water. 

11. Step 11

    Toss the pasta in a large warmed bowl. Stir the pesto through one tablespoon at a time until you have the strength of taste you want; pesto is a very strong flavoured, so be careful not to drown the pasta. If the pasta feels a little dry, add a bit of the cooking water and stir through.  

12. Step 12

    Add the shrimp and cherry tomatoes, stir again.

13. Step 13

    Serve immediately in warmed pasta bowls. The shrimp pesto is also good cold and served as a summer salad.