Pasta, Risotto and You

By Nancy Caivano


Pasta with Shrimp, Cherry Tomatoes,
and Parsley-Walnut Pesto

Serves 6


One lb pasta (I prefer cavatelli with this
   dish, but any pasta will work)

For Pesto:
4 cups fresh Italian parsley
   leaves (1 large bunch)
1 cup toasted walnuts, divided
10 cloves garlic, chopped (or 2 tbsp
   jar chopped garlic), divided
2 tsp finely grated lemon zest
1/2 cup grated pecorino romano cheese
   (or parmesan)
2/3 cup olive oil

For Shrimp:
2 tbsp olive oil
1-1/2 lb medium shrimp, peeled,
   deveined and tails removed
1/4 cup lemon juice
1 pint cherry tomatoes, stemmed and halved
1/2 cup grated pecorino romano cheese
   (or parmesan)
Salt and pepper


Cook pasta in a large pot of boiling, salted water until al dente; drain.

Prepare the Pesto:
Blend parsley, 3/4 cup walnuts, all but one teaspoon of garlic (reserve it for the shrimp), and lemon zest and romano cheese in a food processor until nuts are finely chopped. With machine running, gradually add 2/3 cup olive oil and blend until smooth. Season to taste with salt and pepper.

Prepare the Shrimp:
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1 teaspoon reserved garlic and sauté just until garlic begins to brown. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp just turn pink, about 2-3 minutes. Add tomatoes, toss well, and remove from heat.

Return drained pasta to pot. Add pesto, and combine well. Add shrimp mixture, and mix well. Add romano cheese, toss to coat and serve immediately.

You can substitute chicken or scallops for the shrimp in this recipe


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created May 1999

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