Inspired Garlicky Shrimp Pesto Pasta
Inspired by Relaxed Cooking with Curtis Stone
Normally, when I share a recipe, it’s for the dish I actually serve. This time it’s a little different. I’m going to share Chef Curtis Stone’s recipe as well, at the end of the post – it’s worth it. Ours was sensational, but his looks truly spectacular.
Prep time: 5 minutes
Cooking time: 15 minutes (or whatever your pasta requires plus time to boil the water)
6oz/180g pkg multigrain fusilli
2-4 tbsp olive oil
2.5 oz/70g pancetta, diced
2 large garlic cloves, minced
20 large shrimp, peeled & deveined
¼ cup or so white wine
Pinch or two of red chili pepper flakes
2-4 large spoonfuls pesto
1. Boil the salted water for the pasta in a large Dutch oven. Once the water has come to a boil, add the pasta (note: if you’re using fresh pasta like CS, then wait until the “sauce” is mostly done before adding to the boiling water.)
2. Heat the oil in a large sauté pan over medium-high heat. Sauté the pancetta until crisp (about 4-5 minutes) and remove from the pan. Add a little more oil if needed and add the shrimp, red pepper flakes and garlic. Sauté for 2 minutes or until the shrimp start to turn pink. This would be the time to add fresh pasta to the boiling water.
3. At this point, add some white wine to the pan of shrimp and continue to cook for 2-3 minutes. Return the pancetta to the pan. Your sauce is done.
4. Drain the pasta and place in a large serving bowl. Add some pesto and toss (note: you have enough, when you think you have enough – I love lots, but the taste is personal). Add the shrimp, toss, taste for seasoning and serve.
Curtis Stone’s recipe
1 ½ cups (lightly packed) fresh basil leaves
½ cup pine nuts, toasted
½ cup freshly grated Parmesan cheese
¼ cup extra virgin olive oil
Salt & freshly ground black pepper
Grind the basil, pine nuts and grated cheese with a mortar and pestle until a smooth paste forms…or use a food processor. Slowly add the olive oil, grinding until a smooth sauce forms. Season the pesto with salt and pepper to taste. Cover and set aside.
12 cherry tomatoes on the vine
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
9 oz/255g fresh linguine (from the dairy case of your local supermarket)
2 garlic cloves, minced
20 large shrimp, peeled and deveined
Parmesan shavings for garnish
Preheat oven to 450°F/230°C. Place the vine of tomatoes in an oven proof skillet. Drizzle 1 tbsp of oil over the tomatoes and sprinkle with salt and pepper. Roast the tomatoes in the oven for 8 minutes or until heated through.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally to prevent it from sticking (about 2 minutes).
While the linguine cooks, heat the remaining 3 tbsp of olive oil in a medium sauté pan over medium heat. Add the garlic and shrimp and sauté for about 3 minutes or until the shrimp are cooked through and the garlic is tender. Stir the pesto into the shrimp mixture.
Drain the linguine, reserving about ½ cup of the cooking liquid. Toss the linguine in a large bowl with the shrimp pesto mixture, adding enough of the reserved cooking liquid to moisten the sauce to coat the pasta evenly.
Using a two pronged carving fork, swirl some pasta around the fork. Slide it off the fork, letting it mound in the center of the plate. Repeat for each plate. Arrange the shrimp and roasted tomatoes around the pasta. Garnish with cheese and serve.