Ingredients
| 3/4 |
cups mint leaves, lightly packed, fresh |
| 1/2 |
cup basil leaves, lightly packed, fresh |
| 1/4 |
cup pine nuts, toasted |
| 1 |
garlic clove |
| 1/4 |
cup olive oil |
| 2 |
tablespoons cheese, Parmesan, freshly grated |
| 1 |
Salt and black pepper, freshly ground |
| 2 |
pounds shrimp, jumbo, uncooked, peeled and de-veined |
| 2 |
tablespoons extra-virgin olive oil |
Directions
- Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
- Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
- Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
Categories
First Course
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