Gourmet Grandma
Pesto Shrimp With Pasta
By Maxine Byrd
Sep 1, 2003 - 9:31:00 AM

Presto Shrimp with Pasta

2 Tbs. Olive Oil
1/4 cup minced onion
1 and 1/2 lb. Medium shrimp, peeled and deveined
1/2 -2/3 cup prepared pesto sauce
freshly grated Parmesan cheese

Heat olive oil in medium skillet. Add onion and saut
é until beginning to soften, 2-3 minutes.  Add shrimp and sauté over medium-high heat, stirring often until pink and slightly curled, 2-3 minutes. Stir in pesto sauce and cook, stirring, just until heated through. Serve over spaghetti or angel hair pasta with a sprinkling of cheese.

Why spend all that money on purchased pesto sauce when you can make your own?

Blender Pesto

2 cups fresh basil leaves, lightly packed
1/2 cup olive oil
2 Tbs. Walnuts
1 clove garlic, lightly crushed and peeled
1/2 cup freshly grated Parmesan cheese
2 Tbs. freshly grated Romano cheese
3 Tbs. softened butter, or Smart Balance Spread (which I find to be delicious, and contains no trans-fatty acids)

Put basil, olive oil, nuts, and garlic into blender and mix at high speed. When evenly blended, pour into a bowl and beat in cheeses by hand. When cheeses have been evenly incorporated, beat in the softened butter/spread. This makes about 2 cups of pesto sauce.

If you would like to freeze this sauce, do not add the cheeses and butter. Thaw overnight in refrigerator and then add them as above.

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