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Jumbo Shrimp with Basil and Mint Pesto

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  • Level: Easy
  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 6 servings
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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


  1. 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.
  2. Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
  3. 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.
  4. Transfer the shrimp to a platter and serve.