Recipe courtesy of Giada De Laurentiis

Jumbo Shrimp with Basil and Mint Pesto

Name: Jumbo Shrimp with Basil and Mint Pesto
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 6 servings
Cuisine: european
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

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Level: Easy
Total: 26 min

Prep: 20 min
Cook: 6 min

Yield: 6 servings

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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

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Watch how to make this recipe.

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.