What's for DInner?

This delightful summer pasta, came about when I was still pondering the age old question "what's for dinner" about 4pm yesterday.  I took a look in my garden and pantry and what did I see?  TONS of basil and a variety of pastas.  A quick google search, a few ingredients at the store, and I was ready to roll on my shrimp pesto pasta.  It might have been a little last minute, but this pasta did not disappoint.  

Shrimp with pesto cream sauce

Pesto

• Pesto:
• 1/4 cup walnuts, toasted
• 2 tablespoons minced garlic
• pinch of salt
• 1/4 cup olive oil
• 1 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/2 cup grated Asiago

Pasta:

• 2 tablespoons olive oil
• 1 lb shrimp, peeled and deveined and slice in half lengthwise
• 2 tablespoons minced red onion
• 1/4 cup dry white wine, plus more if needed
• 1 cup heavy cream
• 3/4 lb spaghetti, cooked
• Salt and pepper
• 1 tablespoon minced fresh parsley
• 1/4 chopped tomatoes

For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish. This recipe will make more than what you need for the pasta, store in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 months.

For the pasta: In saute pan over high heat, add the oil and allow to heat up. Next, add the shrimp, sprinkle with a touch of salt and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Top with the parsley and tomatoes.

This was adapted from a recipe from Food Networks, Robert Irvine, to visit the site go here