Jan 16, 2018

A Pasta Classic

Roast Shrimp with Pesto Pasta
2 pounds medium sized shrimp, peeled and deveined
2 tablespoons olive oil

For the Pesto Sauce:
2 cups (one large bunch) fresh basil leaves
1 shallot, chopped
4 cloves garlic, chopped
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 cup chopped macadamia nuts, toasted
1/2 cup Parmesan cheese, grated
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

To make the pesto sauce, combine basil leaves, shallot, garlic, oregano, red pepper flakes, chopped macadamia nuts (toasted in a dry skillet over medium heat), and grated Parmesan cheese in the bowl of a food processor; season with Old Bay seasoning, salt and pepper. With the motor running, add olive oil in a slow stream until emulsified; set aside. Makes about 1 cup of pesto sauce.

Preheat oven to 400˚F. Lightly oil a foil lined baking sheet or coat with nonstick spray. Gently toss shrimp with 1/2 cup of the pesto sauce and place shrimp in a single layer onto the prepared baking sheet.

Place into oven and roast just until pink, firm and cooked through, about 8 minutes. Serve as a main course on top of 1 pound of cooked pasta. Taste for additional seasoning and serve mixed with the extra 1/2 cup of pesto sauce that has been heated, and crusty bread.

Makes 4 servings.

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