Shrimp Sauce with Basil
NOTE: This
sauce is really nothing more than sautéed shrimp tossed with pesto
minus the cheese. The linguine or other long, thin pasta should be
in the water when you start cooking the
shrimp.
3/4 cup packed fresh basil leaves
1 small garlic clove, minced
1 tablespoon pine nuts
6 tablespoons extra-virgin olive oil
Salt and ground black pepper1 pound small shrimp, peeled and deveined if desired
INSTRUCTIONS:
1. Place basil, garlic, nuts, and 4 tablespoons oil in workbowl of food processor; process until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to bowl large enough to hold cooked pasta. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat remaining 2 tablespoons oil in large skillet. Add shrimp; sauté over medium-high heat until pink, 3 to 4 minutes. Season with salt and pepper to taste. Transfer shrimp to bowl with pesto. Thin with 1/4 cup pasta cooking water before tossing with pasta. Reserve additional 1/4 cup pasta cooking water and use as needed to moisten sauce.