Fettuccine con Pesto e Gamberi
Fettuccine with Pesto and Shrimp

For the pesto sauce:
4 cups packed basil leaves, washed
1/4 cup pine nuts, toasted briefly in the oven
2 cloves garlic, peeled
Sea salt to taste
3/4 cup extra-virgin olive oil
3/4 cup Parmigiano-Reggiano cheese, grated

For the shrimp:
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 pounds shrimp, shelled and de-veined, tails on
1 pound fettuccine pasta

To make the pesto sauce: Place basil, pine nuts, garlic and salt in a food
processor. Puree until mixed but still slightly coarse. Gradually add the
olive oil and blend until fully mixed. Pour the paste into a bowl; stir
in cheese with a wooden spoon. Continue mixing until combined.

To make the shrimp: Heat olive oil in a skillet over medium-high heat. Add
garlic and shrimp; saute, stirring frequently, until the shrimp turn pink.
Boil the pasta in lightly salted water until 'al dente'. Toss pasta with
pesto and top with shrimp. Serves 4.


"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana

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