Sunday, July 17, 2011

Mushrooms & Shrimp with Pesto on Pasta.

This may well be one of the best meals I've cooked all summer.  Pick any pasta shape you like. We decided on gemelli today.  Use store-bought pesto or make your own, as I did.  As sauteed mushrooms and sauteed shrimp. Toss it together with a bit of freshly grated parmesan on top and pair with a simple green salad.  Mmmm....


  • 2 cups fresh basil leaves
  • 1/2 cup grated parmesan
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • salt, to taste
  • 1/2 cup olive oil
Mix all ingredients except olive oil in the bowl of a food processor.  Blend until well chopped.  Slowly drizzle in olive oil and continue to blend to a smooth consistency.

The Rest
  • pasta to serve 4
  • 3/4 pound peeled & deveined shrimp
  • 8 ounces fresh mushrooms, sliced
  • olive oil
  • salt & pepper
Cook pasta according to package instructions.  Saute mushrooms in 2 T olive oil.  When mushrooms are cooked, set aside in a bowl and add 1 T oil to pan.  Saute shrimp in oil.  Sprinkle with salt & pepper before turning. When shrimp are cooked through, remove from heat.  Toss shrimp and mushrooms with pasta.  Spoon pesto over pasta mixture and gently mix together.  Sprinkle parmesan on top and serve.