Jumbo Shrimp with Basil and Mint Pesto

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Rated 5 stars out of 5
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  • Read 67 Reviews
Total Time:
26 min
Prep
20 min
Cook
6 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 3/4 cups lightly packed fresh mint leaves
  • 1/2 cup lightly packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1 garlic clove
  • 1/4 cup olive oil
  • 2 tablespoons freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 2 pounds uncooked jumbo shrimp, peeled and de-veined
  • 2 tablespoons extra-virgin olive oil

Directions

Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.

Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.

Transfer the shrimp to a platter and serve.

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Newest Ratings and Reviews

Read all 67 reviews

  • on August 22, 2012

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    On the fence about the mint pesto. Definitely different but not sure if I would make again. Left a strong aftertaste. Make a lot of pesto. Later used it to make crostini with tomatoes and feta. People liked it but not sure I would make this again.

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  • on August 09, 2012

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    We enjoyed this. Came together very easily. Great use for extra basil & mint straight from the garden.

    people found this review Helpful.
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  • on March 13, 2012

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    Easy to make and tasted really good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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