Fusilli Pasta With Herb Pesto Shrimp Food

FUSILLI WITH SPICY PESTO

Steps:

• For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
• Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
• *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

SHRIMP PESTO PASTA

Steps:

• If frozen, thaw the shrimp.
• Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Just before draining, reserve 1 cup pasta water! Then drain the pasta.
• Pat the shrimp dry. In a medium bowl, mix the shrimp with spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove from the heat and set aside.
• Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does. Top with the cooked shrimp and serve immediately. (Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.)

FUSILLI PASTA WITH HERB PESTO & SHRIMP

Steps:

• Place the parsley, basil, garlic, lemon juice, pine nuts, salt and pepper in a food processor and pulse until well blended.
• Slowly pour in the olive oil while pulsing until you have a fairly smooth consistency.
• Heat a large pot of lightly salted water to boil, then cook the pasta until it is "al dente".
• While the pasta is cooking, heat two tablespoons of olive oil in a frying pan, season the shrimp with salt and pepper, then cook the shrimp over medium heat until cooked through and pink, about 5 to 6 minutes.
• Drain the pasta, reserving a small cup of pasta water, the return the pasta to the pot with the shrimp.
• Place the pasta pot on the stove over medium high heat, and add a scoop of the pesto sauce, tossing the pasta until it is well coated.
• If the sauce seems dry, loosen it with a little of the pasta water.
• Continue to toss the pasta with the shrimp and sauce for another minute or two until it is piping hot, then serve in individual bowls.

FUSILLI WITH ZUCCHINI PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
• Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
• Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

SHRIMP PESTO PASTA

Steps:

• Add the pine nuts to a small pan on medium heat and let toast until you can just smell the pine nuts.
• Add toasted pine nuts, basil, garlic and Parmesan cheese to food processor and blend while slowly pouring in the olive oil through the food chute.
• In a large bowl, toss the shrimp in 1/2 cup pesto and let sit for 15 minutes.
• While the shrimp marinates, cook the pasta one minute shy of the package instructions.
• Drain and set aside, reserving 1/4 cup pasta water. Do not rinse.
• Heat a large skillet over medium high heat.
• Scrape the pesto off the shrimp and add to the hot pan, cooking on each side for 1-2 minutes.
• Add pasta and the remaining pesto to the pan and toss with shrimp until heated through.
• Optional: Thin sauce with pasta water, 1 tablespoon at a time, until desired consistency.
• Top with Parmesan cheese before serving.

FUSILLI WITH SHRIMP AND ARUGULA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.