Jumbo Shrimp with Basil and Mint Pesto
- Level: Easy
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
- Yield: 6 servings
- Level: Easy
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
- Yield: 6 servings
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.
My Private Notes
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Everyday Italian
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