Wednesday, November 14, 2012

Shrimp, Grape Tomatoes and Spinach Pesto over Pappardelle

I went to the farmers market and found some of my favorite ingredients and this is what I came up with tonight. Hubbs said it was so yummy I could charge at least $20 a dish in a restaurant. 
1 lb shrimp
1 pint grape tomatoes
1 lb spinach pappardelle
spinach pesto (recipe to follow)
olive oil
salt and pepper to taste

Add 1 tablespoon each of olive oil and butter to a skillet, season shrimp with salt and pepper and saute. Add 1 heaping tablespoon of spinach pesto and the grape tomatoes and cook until the tomatoes burst, turn off the flame. Cook the papparelle until aldente and toss with a couple tablespoon of butter add to a pasta bowl. Add a couple ladles of the pasta water to the shrimp and tomatoes in the skillet bring to a boil and pour it on top the pappardelle. For the pesto:
Spinach Pesto:
2 cups of fresh spinach
1/2 cup of fresh parsley
5 nice size clove of garlic
1/2 cup grated mix of pecorino romano and parmesane cheese
zest and juice of one lemon
olive oil
salt and pepper
add everything except the oil, salt and pepper to a food processor or blender and make a paste. season with salt and pepper taste, re season, coat and top with olive oil.
*Serve with garlic bread, maybe a salad and a nice glass of wine
**Light some candles and you just might get lucky ;)

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