- 4
Ingredients
- 3 red chile peppers, preferably fresno
- 3 cloves garlic, unpeeled
- 2 cups chopped flat-leaf parsley
- A couple of handfuls parmigiano-reggiano cheese
- 1/4 cup pistachio nuts, toasted
- About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling
- Juice of 2 lemons
- Salt and pepper
- 1 pound spaghetti or linguine pasta
- 1 pound peeled and deveined shrimp
- Splash white wine or white vermouth
- 2 tablespoons butter
Preparation
Step 1
Directions:
In a small skillet, char the chiles and
garlic cloves over medium-high heat
for 8 to 10 minutes. Scrape off the
charred skins and seed the chiles.
Pop the garlic cloves from their skins.
Using a food processor, pulse the
chiles, garlic, parsley, cheese and
pistachios with about 1/3 cup EVOO and
half of the lemon juice; season with
salt and pepper to taste. Place in a
pasta bowl.
Meanwhile, bring a large pot of water
to a boil, salt it, add the pasta and cook
until al dente. Add a small ladleful of
the pasta cooking water to the pesto,
then drain the pasta and toss with the
pesto for 2 minutes to coat.
While the pasta is working, in a large
nonstick skillet, heat a drizzle of EVOO
over medium-high heat. Add the
shrimp, season with salt and pepper
and cook until almost fully pink, about
3 minutes. Add the remaining lemon
juice and the wine (or vermouth). Swirl
in the butter to melt. Serve the pasta in
shallow bowls and top with the shrimp.