2 cups (packed) FRESH basil leaves (MUST be fresh)
1/4 cup pine nuts
cloves 2 to 4 garlic
Pinch of salt
1 lb angel hair pasta (cappalini) cooked (*retain 1/2 cup pasta water)
3 tablespoons butter
1/2 cup parmigiano-reggiano cheese (finely grated)
3 tablespoons (good quality) Romano or Locatelli cheese (finely grated)
2 lb extra large or jumbo size shrimp (de-veined, shelled and cooked)
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Let's Make It
In food processor finely chop/blend oil with basil leaves, pine nuts, garlic and a pinch of salt to a creamy consistency.
Add pesto mix to cooked buttered pasta along with cheese and mix well. Add additional pasta water* or olive oil if necessary. Olive oil makes it richer. (Use a large deep saucepan for easier mixing)
Toss in cooked shrimp disbursing well. Serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.