White Wine and Pesto Pasta
White Wine and Pesto Pasta
Course: Dinner, Pasta
Ingredients:
1 lb linguine or pasta of your choice
1 clove garlic, peeled
2.5 ounces of fresh basil leaves (about 2 cups loosely packed)
1/2 cup olive oil
Salt and Pepper to taste
1/3 cup freshly grated Pecorino cheese
1/3 cup freshly grated Parmesan cheese
1/3 cup pine nuts
1/2 lb shrimp (fresh or frozen), peeled and deveined
1/4 cup cherry tomatoes, sliced in half
1/8 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
Instructions:
In a food processor, combine the peeled garlic clove, fresh basil leaves, olive oil, salt, and pepper.
Pulse until the mixture becomes a smooth and vibrant green pesto. If it's too thick, you can add a little more olive oil.
Add the pine nuts and grated Pecorino and Parmesan cheeses and pulse a few more times to combine. Taste and adjust the seasoning if needed. Set the pesto aside.
Cook the linguine or pasta of your choice according to the package instructions until it's al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
In a skillet, heat a bit of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. In the same skillet, add the sliced cherry tomatoes and cook for about 2 minutes until they start to soften.
Pour the dry white wine into the skillet with the shrimp and tomatoes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for about 2 minutes until it reduces slightly.
In a large mixing bowl, toss the cooked pasta with the white wine, shrimp, and tomato mixture.
Finally, add the pesto to the pasta and toss until everything is well coated. If the sauce is too thick, you can add some of the reserved pasta cooking water to achieve your desired consistency.
Serve your white wine and pesto pasta with shrimp and cherry tomatoes hot, garnished with additional grated Parmesan cheese and fresh basil leaves if desired.
