with Genovese Pesto, Shrimps and Walnuts
- Sea Food
Ingredients 4 Number of Servings
280 g Barilla Pappardelle Pasta or Barilla Tagliatelle Pasta, approximately 20 nests (3 to 4 nests per person)
1 tbsp extra virgin olive oil
1 chili pepper, seeded and chopped
1 clove garlic
150 g peeled and deveined extra large shrimp
1/4 cup or 190g jar basil pesto (recipe for homemade pesto here)
Salt and pepper (to taste)
1 tbsp chopped parsley
Fresh basil leaves (optional)
1/4 cup walnuts or pecans (optional)
Bring a large pot of salted water to a boil.
Heat oil in a large non-stick skillet set over medium heat. Add garlic clove and chopped chili; sauté for 1 to 2 minutes or until fragrant.
Add shrimp; sauté for 2 to 3 minutes or until mostly pink. Remove garlic clove. Stir in pesto.
Meanwhile, boil Barilla Pappardelle pasta until al dente (7 minutes). Drain, reserving some of the cooking water.
Toss pappardelle into skillet along with cooking water as needed to loosen pasta. Stir in parsley and season with salt and pepper to taste. Serve garnished with basil and walnuts (if using).