Jumbo Shrimp with Basil and Mint Pesto (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
3/4 cups lightly packed fresh mint leaves |
1/2 cup lightly packed fresh basil leaves |
1/4 cup pine nuts, toasted |
1 garlic clove |
1/4 cup olive oil |
2 tablespoons freshly grated parmesan |
salt and freshly ground black pepper |
2 pounds uncooked jumbo shrimp, peeled and de-veined |
2 tablespoons extra-virgin olive oil |
Directions:
1. Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
2. Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
3. Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
4. Transfer the shrimp to a platter and serve.
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