Shrimp Penne Pesto

February 10th, 2014


Today is a late night quick fix meal. If you have 15 minutes you can make this.


Shrimp Penne Pesto Genovese
Ingredients:
1lb penne pasta
1 pint cherry tomatoes
I package of fresh basil leaves
olive oil
3 cloves garlic
1/3 cup parmesan plus more for topping
1/3 cup chopped parsley
1 tsp red pepper
1lb shrimp
1 tsp Italian seasoning
3 tbsp. pine nuts
1 tsp fiery 5 pepper seasoning


Directions:
1. Make the pesto by combining pine nuts, parmesan, basil, parsley, red pepper flakes, garlicin food processor and stream in olive oil until desired consistency. Add salt and pepper to taste. Reserve for pasta.
2. Boil penne pasta to al dente. Before draining pasta, reserve one cup of pasta water in case your sauce is too thick.
3. Season shrimp with Italian seasoning, fiery 5 pepper and salt and pepper.
4. Heat a large sauté pan with 1 tbsp olive oil over medium heat. Add the cherry tomatoes, season with salt and pepper.  Let cook just until you see them shrivel up just a little bit.
5. Add shrimp to the tomatoes in the pan. Turn up the heat and cook just for 4-5 minutes.
6. Lower the heat, add the sauce and penne to the large sauté pan and toss gently.
7. Serve immediately and top with a little parmesan.


Even though I am not drinking tonight, this dish pairs well with a sauvignon blanc or an unoaked Chardonnay.  Maybe try Nuevo Mundo Sauvignon Blanc or Coopers Hawk Unoaked Chardonnay.  Enjoy!


Cheers!
Jules