Dan's Shrimp and Pesto

INGREDIENTS:

1 LB. LINGUINI FINI
4-6 CUBES DAN’S PESTO - warmed and softened

(or use an 8 oz jar of store-bought pesto)

1 JAR COSTCO PESTO
1 - 2 CUPS GRATED PECORINO ROMANO CHEESE
1 OR 2 LB. (20 - 30 COUNT) SHRIMP (THAWED AND SHELLED)
2 - 3 TBSP CRUSHED/GROUND PISTACHIOS
1-2 TBSP OLIVE OIL
SALT/PEPPER TO TASTE

INSTRUCTIONS:

MAKE SURE PESTO CUBES ARE SOFTENED BEFORE COOKING. STIR CUBES INTO A SAUCE WITH A LITTLE OLIVE OIL.

(or use the store bought jar instead)

IN A LARGE PAN ADD 1-2 TBSP OLIVE OIL.

ADD SHRIMP. LIGHTLY SALT AND PEPPER THE SHRIMP.

COOK SHRIMP OVER LOW HEAT TURNING OFTEN. SHRIMP COOKS FAST AND WILL QUICKLY GET TOUGH WHEN OVER COOKED. REMOVE FROM HEAT. COVER PAN AND SET ASIDE SHRIMP WHEN THEY ARE DONE COOKING.

SIDE NOTE:

AFTER I PUT THE SHRIMP IN THE PAN, BEFORE THEY START COOKING, I SLATHER THEM WITH 3-4 TBSP OF COSTCO PESTO. THIS PERMEATES THE MEAT FOR AN ADDED BOOST OF FLAVOR.

BRING A LARGE POT OF WATER TO BOIL. ADD 1 TBSP OF SALT TO WATER.

COOK PASTA ABOUT 8 - 9 MINUTES FOR AL DENTE TEXTURE.

WHEN PASTA IS READY, DRAIN OFF WATER AND TRANSFER TO BIG MIXING BOWL. IMMEDIATELY ADD PESTO AND MIX THOROUGHLY.

ADD 1 CUP ROMANO CHEESE. MIX THOROUGHLY. ADD NEXT CUP AND MIX AGAIN.

AFTER PESTO AND CHEESE HAVE BEEN MIXED IN, ADD SHRIMP TO BOWL. MIX IN THE SHRIMP.

DUST WITH CRUSHED PISTACHIOS.

IF DISH IS TOO WET, DUST WITH MORE PISTACHIOS. IF DISH IS TOO DRY, ADD LIQUID FROM THE SHRIMP PAN.

SIDE NOTE: I GRIND MY PISTACHIOS IN A SMALL COFFEE GRINDER.

OR: IF YOU PREFER A VEGETARIAN DISH, DRAPE ROASTED RED PEPPERS ON TOP BEFORE SERVING.

Dan's Pesto Sauce

INGREDIENTS:

2-3 CUPS BASIL LEAVES
3/4 CUP EXTRA VIRGIN OLIVE OIL
4-6 TEASPOONS MINCED GARLIC
1 TEASPOON KOSHER SALT
1/2 TEASPOON BLACK PEPPER
1 TEASPOON GROUND GINGER
1/2 CUP PIMENTO-STUFFED OLIVES

INSTRUCTIONS:

In a blender add: Olive oil, olives, minced garlic, salt, pepper, and ginger. Blend for 1 minute until all ingredients are pureed. Put the blender on “PULSE” setting and add handfuls of the leaves. I use a spatula to shove them down into the puree’ before hitting the PULSE button. I shove periodically between each pulse as the leaves tend to lift during the chop. This can get messy and tedious, but a necessary step in my process.

Once all the leaves are mixed, set the blender on High-mix or Chop setting until the pesto mixture starts to liquify. Finally, pour the pesto sauce into plastic ice cube trays and let freeze overnight. (I let them freeze for a couple days) Then crack the trays and empty them into 1 Gallon freezer bags. Each cube is about 1 TBSP. They will keep for almost a year in the freezer.

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