Fusilli with pesto and pan fried zipperback shrimp INGREDIENTS:
2 bunches basil
2 handfuls baby arugula
1 cup grated parmesan
4 cloves garlic - 2 for pesto 2 for shrimps
lemon - juice
salt & pepper
zipper back or jumbo shrimps - raw
white wine - splash
PESTO: In blender, or handheld emersion blender add basil arugula splash of lemon juice parmesan s&p and stream olive oil into mixture until smooth. If texture is too thick add a bit of the pasta water. Will stay up to 4 days in the fridge. Perfect for spreading on sandwiches, or dilute mixture with more lemon juice and use it as a dressing for salads etc.
SHRIMPS: defrost in a water bath and pat dry. I like to marinate my shrimps in finely chopped garlic parsley and paprika s&p. Let them sit for a few hours then pan fry for 2 minutes adding a splash of white wine and cook for another few minutes until pink and succulent. My partner Jovan likes to cook the shrimps naked and then toss them in garlic and a ton of paprika and parsley after they're done. Both ways taste good, but the consensus was the Tomato Snobs way this time.
SERVE: Boil your pasta in super salty water, and add a drizzle of olive oil. Toss cooked pasta with a few large dollops of pesto - perfection.