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
Ingredients
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2 cups
loosely packed fresh basil leaves
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2
cloves garlic
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1/2 cup
extra virgin olive oil
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1/3 cup
grated parmesan cheese
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salt and pepper to taste
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1/2 pound
angel hair pasta
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1 tablespoon
olive oil
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1/2 pound
raw shrimp, peeled and deveined
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1 cup
halved grape and/or cherry tomatoes
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1/4 cup
additional grated parmesan cheese
Directions
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To make the pesto, first rinse and dry the basil leaves then put them in a food processor. Pulse several times.
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Add the garlic. Pulse several times until basil and garlic are well chopped and mixed.
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While the food processor is still running, slowly drizzle in the olive oil.
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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.
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Boil water and prepare the pasta according to package directions.
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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.
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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.
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Drain the pasta and add to the skillet. Toss everything together and serve hot.
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