Author Notes: We created this simply 20-minute meal with our garden-grown basil and several homegrown tomatoes, specifically, the grape and cherry varieties. While Chris made a nut-free pesto, Amy boiled some angel hair pasta and sauteed the shrimp with a few tomatoes and some parmesan. We added the pesto and tossed everything together for a dish that was light and summery and full of fresh flavor. The pesto was herbacious and garlicky, while the tomatoes burst in our mouths like sweet, juicy candy.
Note: the pesto recipe makes about a cup, whereas you only need 1/4 cup for the shrimp pasta, so you'll have extra. - ChrisandAmy
- 2 cups loosely packed fresh basil leaves
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/3 cup grated parmesan cheese
- salt and pepper to taste
- 1/2 pound angel hair pasta
- 1 tablespoon olive oil
- 1/2 pound raw shrimp, peeled and deveined
- 1 cup halved grape and/or cherry tomatoes
- 1/4 cup additional grated parmesan cheese
- To make the pesto, first rinse and dry the basil leaves then put them in a food processor. Pulse several times.
- Add the garlic. Pulse several times until basil and garlic are well chopped and mixed.
- While the food processor is still running, slowly drizzle in the olive oil.
- Scrape the sides down and add the parmesan, salt and pepper. Pulse a few more times to mix. This recipe makes about a cup's worth of pesto. You need 1/4 cup to continue the recipe; extra freezes well.
- Boil water and prepare the pasta according to package directions.
- In the meantime, heat the tablespoon of olive oil in a large skillet. Saute the shrimp in the oil until they begin to turn pink.
- Add the halved tomatoes, 1/4 cup of parmesan and 1/4 cup of your pesto to the skillet and continue to cook 1-2 minutes.
- Drain the pasta and add to the skillet. Toss everything together and serve hot.
- This recipe was entered in the contest for Your Best Seafood Pasta