| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 portions |
Ingredients
- 1/4 cup pine nuts
- 2 tablespoons minced garlic
- 1/4 cup olive oil
- 1 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 1/2 cup grated Parmesan
- 2 pounds 21/25 count shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons grapeseed oil
- 2 tablespoons minced red onion
- 1/4 cup dry white wine, plus more if needed
- 1 cup heavy cream
- 1 pound spaghetti, cooked
- 1 tablespoon minced fresh parsley
- 1/4 cup thin-sliced tomato skin, julienned
Instructions
- For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
- For the pasta: Pat the shrimp dry and season with salt and pepper. In a saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, about another 2 minutes. Deglaze the pan with the white wine. Stir in 1/4 cup pesto. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish by seasoning with salt, pepper and additional pesto if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 751 |
| Total Fat | 38 g |
| Saturated Fat | 14 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 253 mg |
| Sodium | 1049 mg |
Reviews
Just made this tonight. OMG I thought I was eating at a fine Italian restaurant. The pesto was great. With the pasta I did not include onions as I forgot to get it. Since I had to cut back on the number of servings I eyeballed the wine, pesto and cream and adjusted to my taste. Finally I had no idea what he meant by tomato skins so I simply finely diced a tomato. Will definitely be making this again.
We made our own pesto with walnuts instead of pine nuts (and no mint), and skipped the tomato garnish. It was delicious!
This recipe is fantastic! The sauce is one of my favorites I have ever tried. I omitted the tomato and added broccoli for extra veggies. The sauce soaked into the broccoli and make it irresistible. My daughter who usually won’t touch broccoli gobbled it up. This is easily my new favorite splurge pasta dish.
This got rave reviews in my house, very impressive given some of the tweaks I made. I doubled the pesto recipe, used a shallot instead of onion, and made the sauce dairy free by using nutritional yeast instead of Parmesan cheese and a tub of DF cream cheese in place of cream. No one was the wiser and I loved the addition of mint to the pesto. The squeeze of lemon at the end was a great pop of flavor, I will definitely be making this again!
Loved this recipe!! I even made it with high quality jarred pesto and it was fantastic! Great sauce you can use on fish, cauliflower, etc
The dish was amazing! Only two changes were made. I used a shallot because that is what I had on hand and omitted the tomatoes cause we don’t care for them raw. So creamy and rich. Will definitely make again.
YUM! Some edits I made based on other reviews: For 2 people, I made 1/2 pound spaghetti with 1 pound shrimp, with just enough for leftovers. I suggest adding the shrimp at the same time as the red onion, so they don’t overcook. I also just dumped in the entire batch of pesto in (why not?!). At the end, add a splash with lemon juice, plus liberal salt and pepper. Did not bother with the julienned tomato skin, but instead sprinkled cherry tomato halves and sliced green onions on top.
This was simple and refreshing! I added a squeeze of lemon to add an extra bite to the dish.
This dish was very tasty. I needed to add a bit more cream in order to get a looser consistency. I did not use mint. Otherwise, followed the recipe as written. I think the shrimp can be added in a bit later than called for. They were beginning to cook to much, so I took them out of the pan and then added them back in later to avoid overcooking. I’ll make again.
We loved it! Will do again! Maybe add some broccoli!