Name: Orecchiette with Shrimp and Basil Pesto recipe
Ingredients: ½ pound shrimp, peeled and deveined;½ lemon, juiced, or to taste;2 teaspoons olive oil;salt and ground black pepper to taste;1 (16 ounce) package orecchiette pasta;2 cups fresh basil;2 tablespoons pine nuts;4 cloves garlic;¼ cup grated Romano cheese;2 tablespoons olive oil;½ pint Champagne tomatoes, halved

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Ingredients

½ pound shrimp, peeled and deveined ½ lemon, juiced, or to taste 2 teaspoons olive oil salt and ground black pepper to taste 1 (16 ounce) package orecchiette pasta 2 cups fresh basil 2 tablespoons pine nuts 4 cloves garlic ¼ cup grated Romano cheese 2 tablespoons olive oil ½ pint Champagne tomatoes, halved

Nutrition Info

593.6 calories carbohydrate: 85.9 g cholesterol: 94 mg fat: 16 g fiber: 5 g protein: 27.8 g saturatedFat: 3 g servingSize: - sodium: 230.7 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Directions

Toss shrimp with lemon juice and 2 teaspoons olive oil in a small bowl. Season with salt and pepper, let sit for 10 minutes.
Bring a large pot of salted water to a boil. Add orecchiette and cook uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 13 minutes.
While the pasta is cooking, pulse basil, pine nuts, and garlic in a blender. Add Romano cheese, pulse until combined. Drizzle in olive oil slowly and blend until smooth. Season with salt and pepper.
Drain pasta and mix with pesto, add tomatoes.
Cook shrimp in a nonstick skillet over medium heat until they are bright pink on the outside and the meat is opaque, about 3 minutes. Add to pasta.

Recipe Yield

4 servings

Recipe Note

Fresh basil pesto, mixed with pasta of your choice. I used orecchiette pasta, fresh gulf shrimp, and threw in some Champagne tomatoes at the end.

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