Basil Sauce with Sauteed Shrimp
By America's Test KitchenPublished on September 14, 2011
Time
20 minutes
Yield
Enough for 1 pound of pasta
Ingredients
Before You Begin
This simple but delicious sauce is really nothing more than sautéed shrimp tossed with pesto minus the cheese. Serve it with linguine or other long, thin pasta. Reserve one-half cup of the pasta cooking liquid and drizzle it in as needed when tossing the pasta with the sauce.
Instructions
- Process basil, garlic, and pine nuts in workbowl of food processor, scraping down sides as needed, until minced. With motor running, slowly pour 4 tablespoons of the oil through feed tube, processing sauce until smooth. Scrape sauce into serving bowl large enough to hold cooked pasta. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat remaining 2 tablespoons oil in large skillet. Add shrimp; sauté over medium-high heat until pink, 3 to 4 minutes. Season to taste with salt and pepper. Transfer shrimp to bowl with pesto; toss well with cooked pasta and reserved cooking liquid (see note). Serve immediately.
Time
20 minutesYield
Enough for 1 pound of pastaIngredients
Ingredients
Ingredients
Why This Recipe Works
It took very little work to turn shrimp into a quick pasta sauce. For our basil and shrimp pasta sauce recipe, we simply sautéed shrimp and then tossed them with pesto (minus the cheese), before tossing with linguine or spaghetti.
Before You Begin
This simple but delicious sauce is really nothing more than sautéed shrimp tossed with pesto minus the cheese. Serve it with linguine or other long, thin pasta. Reserve one-half cup of the pasta cooking liquid and drizzle it in as needed when tossing the pasta with the sauce.
Instructions
- Process basil, garlic, and pine nuts in workbowl of food processor, scraping down sides as needed, until minced. With motor running, slowly pour 4 tablespoons of the oil through feed tube, processing sauce until smooth. Scrape sauce into serving bowl large enough to hold cooked pasta. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat remaining 2 tablespoons oil in large skillet. Add shrimp; sauté over medium-high heat until pink, 3 to 4 minutes. Season to taste with salt and pepper. Transfer shrimp to bowl with pesto; toss well with cooked pasta and reserved cooking liquid (see note). Serve immediately.
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