Spaghetti al Pesto con Gamberoni, or Celebratory Dinner
Sunday night was a night to celebrate! I found out that I was accepted to the Viticulture and Enology Program at UC Davis. I will soon be a winemaker! To celebrate, I put together a dinner based around my all-time favorite sauce - pesto.
Spaghetti al Pesto con Gamberoni
Spaghetti with Pesto and Shrimp
1/2 box spaghetti
1 bunch basil, leaves only
1/4 c pine nuts
3 cloves garliic, chopped
1/4 c grated parmesan cheese
olive oil, at least 1/2 cup
salt
pepper
red pepper flakes
8 16/20 shrimp
To make pesto:
In a food processor, Add the basil, pine nuts and garlic. Turn on the processor and drizzle in the oil until a paste of the desired consistency is met. Add in the cheese. If the consistency becomes too thick, add in some oil, or even a little bit of water (shhh).
To make the pasta:
Add pasta to boiling water. Cook until al dente or however you like your pasta.
To make shrimp:
Clean and devein the shrimp. Spinkle each with salt, pepper, and red pepper flakes. Heat a skillet to medium high heat with a little bit of olive oil. When the pan is hot, add in the shrimp. Cook on the first side for 4-5 minutes and the second side for 3-4 minutes. On the second side, just cook until the shrimp are totally opaque.
Toss the pasta with the pesto and add the shrimp. Sprinkle with some parmesan and enjoy.
Next time you have pesto, think of me as a winemaker!
Spaghetti al Pesto con Gamberoni
Spaghetti with Pesto and Shrimp
1/2 box spaghetti
1 bunch basil, leaves only
1/4 c pine nuts
3 cloves garliic, chopped
1/4 c grated parmesan cheese
olive oil, at least 1/2 cup
salt
pepper
red pepper flakes
8 16/20 shrimp
To make pesto:
In a food processor, Add the basil, pine nuts and garlic. Turn on the processor and drizzle in the oil until a paste of the desired consistency is met. Add in the cheese. If the consistency becomes too thick, add in some oil, or even a little bit of water (shhh).
To make the pasta:
Add pasta to boiling water. Cook until al dente or however you like your pasta.
To make shrimp:
Clean and devein the shrimp. Spinkle each with salt, pepper, and red pepper flakes. Heat a skillet to medium high heat with a little bit of olive oil. When the pan is hot, add in the shrimp. Cook on the first side for 4-5 minutes and the second side for 3-4 minutes. On the second side, just cook until the shrimp are totally opaque.
Toss the pasta with the pesto and add the shrimp. Sprinkle with some parmesan and enjoy.
Next time you have pesto, think of me as a winemaker!
2 comments:
Wow. I'm doing the Aresenio Hall dog pound call right now. Do you realize how many bottles of fine wine this is going to mean for me in my 60's? Right about when I plan to settle down with a nice 25-year-old.
Congratulations Greg!
Miam, looks delicious!
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