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Fettuccine with Pesto and Shrimp
Fettuccine with Pesto and Shrimp
(Fettuccine con Pesto e Gamberi)
 
 
Ingredients:

For the Pesto Sauce:
4 cups packed basil leaves, washed
1/4 cup pine nuts, toasted briefly in the oven
2 cloves garlic, peeled
Sea salt to taste
3/4 cup extra virgin olive oil
3/4 cup Parmigiano-Reggiano cheese, grated

For the Shrimp:
2 tablespoons extra virgin olive oil
1 clove garlic, minced
2 lbs shrimp, shelled and de-veined, tails on
1 lb fettuccine pasta
 
Directions:
 
Prepare the Pesto Sauce:
Place basil, pine nuts, garlic and salt in a food processor.
 
Puree until mixed but still slightly coarse.
 
Gradually add the olive oil and blend until fully mixed.

Pour the paste into a bowl; stir in cheese with a wooden spoon. Continue mixing until combined.

Prepare the Shrimp:
Heat olive oil in a skillet over medium-high heat.
 
Add garlic and shrimp; saute, stirring frequently, until the shrimp turn pink.

Boil the pasta in lightly salted water until 'al dente'.

Toss pasta with pesto and top with shrimp. Serves 4.

That's it!
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