0.0 – 0 reviews • Shellfish Recipes
| Level: |
Easy |
| Total: |
36 min |
| Prep: |
25 min |
| Inactive: |
1 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 2 cups fresh basil leaves
- 4 cloves garlic
- 1/2 cup olive oil
- 4 tablespoons toasted pine nuts (pignoli), divided
- 1/2 teaspoon salt
- 1/4 cup grated Pecorino Romano
- 1/4 cup grated Parmesan
- 2 tablespoons softened butter
- 1 1/2 pound jumbo shrimp
Instructions
- Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.
- Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
567 |
| Total Fat |
44 g |
| Saturated Fat |
11 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
42 g |
| Cholesterol |
304 mg |
| Sodium |
570 mg |
| Serving Size |
1 of 4 servings |
| Calories |
567 |
| Total Fat |
44 g |
| Saturated Fat |
11 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
42 g |
| Cholesterol |
304 mg |
| Sodium |
570 mg |
