A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Fettuccine with Pesto and Shrimp
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- #69380
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Pesto Sauce
4 cups packed basil leaves, washed
1/4 cup pine nuts, toasted briefly in the oven
2 cloves garlic, peeled
sea salt, to taste
3/4 cup extra-virgin olive oil
3/4 cup Parmigiano-Reggiano cheese, grated
Shrimp
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 pounds shrimp, shelled and de-veined, tails on
1 pound fettuccine pasta
directions
For Pesto Sauce: Place basil, pine nuts, garlic and salt in a food processor. Puree until mixed but still slightly coarse. Gradually add the olive oil and blend until fully mixed. Pour the paste into a bowl, stir in cheese with a wooden spoon. Continue mixing until combined.
For Shrimp: Heat olive oil in a skillet over medium-high heat. Add garlic and shrimp, saute, stirring frequently, until the shrimp turn pink.
Boil the pasta in lightly salted water until al dente. Toss pasta with pesto and top with shrimp.
added by
cookiesfromitaly
nutrition data
Nutritional data has not been calculated yet.
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