Unusual recipes

Pasta with Pesto, Shrimp, and Cured Ham

Pasta with Pesto, Shrimp, and Cured Ham


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A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Ingredients

  • 1 teaspoon kosher salt, plus more
  • 4 cups (packed) fresh basil leaves
  • 1 cup plus 2 Tbsp. olive oil
  • ¾ cup finely grated Parmesan
  • ¾ cup finely grated Pecorino Romano
  • 1 pound pasta (such as gemelli or fusilli)
  • 1 ounce thinly sliced Speck, country ham, or prosciutto, chopped
  • 2 pounds large shrimp, peeled, deveined
  • Freshly ground black pepper

Recipe Preparation

  • Blend garlic, nuts, 1 tsp. salt, and 1 ice cube in a blender on low speed to a coarse paste. Add basil, 1 cup oil, and 2 Tbsp. ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine. Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

  • Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.

  • DO AHEAD: Pesto can be made 3 days ahead. Top with a little oil; cover and chill.

Recipe by Danny Bowien, Mission Cantina, NYC,

Nutritional Content

Calories (kcal) 890 Fat (g) 54 Saturated Fat (g) 11 Cholesterol (mg) 220 Carbohydrates (g) 61 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 37 Sodium (mg) 1750Reviews Section


Watch the video: Creamy Pesto Shrimp Pasta The Easy Way (May 2022).