Recipe courtesy of Tim Camponeschi

Pesto Shrimp

  • Level: Easy
  • Total: 36 min
  • Prep: 25 min
  • Inactive: 1 min
  • Cook: 10 min
  • Yield: 4 servings
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2 cups fresh basil leaves

4 cloves garlic

1/2 cup olive oil

4 tablespoons toasted pine nuts (pignoli), divided

1/2 teaspoon salt

1/4 cup grated Pecorino Romano

1/4 cup grated Parmesan

2 tablespoons softened butter

1 1/2 pound jumbo shrimp


Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.

Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.

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