- 4
Ingredients
- FOR THE PESTO
- 1/4 cup pine nuts
- 2 cloves garlic, coarsely chopped
- 3 cups loosely packed fresh basil leaves
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- FOR THE SPAGHETTI
- 12 ounces dried whole-grain spaghetti
- 1 tablespoon olive oil
- 2 large cloves garlic, sliced
- 1 pound medium-to-large shrimp (26-30 count), peeled and deveined
- 3 tablespoons fresh lemon juice
- Pinch crushed red pepper flakes
- Salt
- Freshly ground black pepper
- 4 small sprigs fresh basil, torn or cut into thin strips, for garnish
Preparation
Step 1
For the pesto: Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes. Let cool.
Transfer the toasted pine nuts to a food processor; add the chopped garlic and pulse until those ingredients are minced. Add the basil, Parmigiano-Reggiano and lemon juice; pulse until finely minced and well incorporated. With the machine running, gradually pour the oil in a steady stream through the feed tube; process to form a fairly smooth pesto. Season with the salt and pepper. The yield is 1 cup; you'll use 3/4 cup for this recipe.
For the spaghetti: Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook for 1 minute less than the al- dente directions on the package. Reserve about a cup of the pasta cooking water before draining.
Meanwhile, heat the oil in a large, deep skillet or saute pan over medium-low heat. Add the sliced garlic and cook, stirring, until just golden, about 1 minute. Add the shrimp and cook, stirring occasionally, until pink but not cooked all the way through, about 3 minutes. Add the lemon juice, the 3/4 cup of pesto and the crushed red pepper flakes, and cook for a minute, stirring, until the mixture is barely bubbling at the edges.
Add the drained pasta to the skillet and continue to cook for 1 to 2 minutes, tossing with tongs, until the pasta is coated in the sauce and the shrimp is opaque and just cooked through. Add a splash or two of the reserved pasta cooking water as needed to loosen the sauce. Season lightly with salt and pepper.
Garnish with the basil and serve right away.