Shrimp and Pesto Pasta

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 L

Water

30 g

Kosher Salt

170 g

Fettuccine

285 g

Shrimp , peeled

15 mL

Olive Oil

1 clove

Garlic , minced

125 g

Basil Pesto

10 g

Freshly Grated Parmesan Cheese

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Season Water (3 L) with Kosher Salt (30 g) and bring to a boil.

Step 2

Cook Fettuccine (170 g) according to package directions. Drain and reserve 1/4 cup of cooking liquid.

Step 3

Dab cleaned Shrimp (285 g) dry with a paper towel and season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 4

In a medium sauté pan, heat Olive Oil (15 mL) over medium heat. Add shrimp and Garlic (1 clove) and cook for approximately 2 minutes per side until shrimp curl and turn opaque. Remove shrimp from pan and set aside.

Step 5

Add Basil Pesto (125 g) and 2-3 tbsp of pasta water to the same skillet over low heat just to warm, stirring once or twice.

Step 6

Add cooked pasta and toss to coat. Toss in shrimp to warm and combine. If needed, add a bit more pasta water to thin. Serve immediately, garnishing with Parmesan Cheese (10 g) . Enjoy!