Farfalle with shrimp and pesto
9
Points®
Total time: 24 min • Prep: 14 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
We dramatically reduced the amount of oil in this lusty pesto without compromising flavour or texture. It’s comforting and satisfying—really fantastic.
Ingredients
Table salt
⅛ tsp(s), for cooking pasta
Fresh basil
2 cup(s), fresh, leaves
Grated Parmesan cheese
3 tbsp(s), such as Parmigiano-Reggiano
Chopped walnuts
2 tbsp(s)
Olive oil
4 tsp(s), extra-virgin, divided
Garlic
3 clove(s), large, 2 left whole and 1 minced
Lemon zest
1½ tsp(s), freshly grated
Table salt
¼ tsp(s)
Uncooked pasta
8 oz, farfalle (bowtie) recommended
Uncooked shrimp
8 oz, about 8 extra-large, peeled, deveined and cut in half lengthwise*
Grape tomatoes
1 cup(s), cut in half
Water
6 tbsp(s)
Instructions
1
Bring a large pot of salted water to a boil.
2
Meanwhile, in a food processor, process basil, water, cheese, walnuts, 1 tablespoon oil, 2 whole garlic cloves, zest and salt until finely minced; set aside.
3
When water comes to a boil, add pasta and cook as package directs until al dente, about 10 minutes.
4
A few minutes before pasta will be done, heat remaining teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook, stirring occasionally, about 1 minute. Add tomatoes and minced garlic; sauté until shrimp is just cooked through and tomatoes begin to soften, about 1 to 2 minutes.
5
Drain pasta; add to skillet with shrimp mixture. Off heat, add pesto and toss to coat. Yields about 1 1/2 cups per serving.
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