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Recipe courtesy of Giada De Laurentiis
Jumbo Shrimp with Basil and Mint Pesto
Getting reviews...
- Level: Easy
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 284
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 23 g
- Cholesterol
- 193 mg
- Sodium
- 902 mg
- Level: Easy
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 284
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 23 g
- Cholesterol
- 193 mg
- Sodium
- 902 mg
Ingredients
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.
My Private Notes
Show:
Everyday Italian
Episode:
My Family's Favorites
