|Copyright 2014 LtDan'sKitchen blogs|
The recipe is a combination of Emeril's take on a pasta dish with shrimps and a creamy pesto sauce. I had to change the recipe a bit as I wanted a much lighter dressing on my pasta. Overall, the longest preparation time is when you cook the pasta. The rest of the dish was quite easy to put together with tremendous results.
Corkscrew Pasta with Shrimps in Creamy Pesto Sauce - Adapted*
1 tsp salt
1/4 tsp black pepper
1/8 tsp Cayenne pepper
1/4 tsp Spanish paprika
1/8 tsp dried oregano
1/8 tsp dried thyme
2 lbs fresh shrimps, peeled and deveined
1 lb corkscrew pasta
1/2 cup pesto
1 cup heavy cream
1/3 cup Parmesan cheese
1/4 unsalted butter
1/4 cup olive oil
4 garlic cloves, minced
1 small onion, diced
2 tbsp chopped parsley
1. Cook the pasta as per packet instructions. Cook until al dente. Set aside.
Save some of the pasta water.
2. Season the shrimps with the seasoning mix and allow to sit for 5 minutes.
3. In a large pan, melt the butter in the olive oil over medium high heat. Add
the shrimps and cook until it turns salmon pink. Remove from the pan and
4. Saute the onion and season with salt and pepper. Cook until softened. Add
the garlic and continue to saute until the garlic turns golden brown.
5. Add the cream and the pesto. Stir quickly and cook until it simmers. Add
the cooked pasta and stir until the sauce has coated the pasta. Mix in the
cooked shrimps. If the pasta is a bit dry, loosen with the pasta water.
6. Turn off the heat and sprinkle in the cheese and the parsley. Serve
*Lagasse, E.; Shrimp with Linguini in a Creamy Pesto Sauce.