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Thursday, March 29, 2012

Spaghetti with Shrimp and Basil Mint Pesto

Simple and packed with a ton of flavor, this dish is bound to please anyone.  Not a shrimp fan?  No worries, you can use chicken, or veggies, or even tofu instead - so no excuses from you on why you can't make this!  The mint just adds a whole new dimension to the classic basil pesto.   If for some reason you can't find mint or don't like it, just substitute it with more basil and you will have a fantastic basil pesto to use instead!

Spaghetti with Shrimp and Basil Mint Pesto
Created by Jenn's Food Journey
Printable Recipe 
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1 Tablespoon pine nuts
1 garlic clove, quartered
1/4 cup parmesan cheese
1/4 cup olive oil
salt and pepper
24 large (61/70 count) shrimp, cooked, tails removed
8-10 oz spaghetti

In a food processor add the basil, mint, pine nuts, and garlic; pulse until everything is chopped - not finely, but close - add the parmesan and pulse two more times.  While the motor is running, slowly add the olive oil.  Season with salt and pepper and set aside.

Cook pasta according to package instructions; drain.  Serve pasta in a bowl or a plate, top with cooked shrimp and pesto.  Enjoy!

***Cook's note:  do not heat up the pesto - it will turn a nasty black color if you do, it still tastes fine, but it is not pretty!***

One Year Ago:  Teriyaki Hoisin Sauce
Two Years Ago:  Parmesan Crusted Chicken


StephenC said...

We are pesto fans. I am not so much a mint fan. So we'll go with lots of basil.

Mary said...

That's interesting. I had no idea pesto would change color when heated! This looks good.

Cranberry Morning said...

Maybe I'm going to have to give shrimp another chance. These shrimp recipes of yours look so good! And basil pesto is such a favorite of mine. My basil plant actually managed to barely survive living indoors over the winter. One sprig is alive and thriving. I think it wants to become pesto.

Andrea the Kitchen Witch said...

I'm the opposite of Stephen here, not much into pestos OR basil but the mint in this intrigues me. I bet it cuts thru the basily flavor nicely! Now if my mint would grow already :) This is a great busy weeknight dinner Jenn, can't wait to make it on a hot summer night soon!

Yenta Mary said...

Pasta, shrimp, gorgeous colors and vibrant flavors - what more do you need for dinner??? :)

Chris said...

Wonderful, I have more mint than I can use growing in my front yard, it's like a **** weed. Always looking for ways to use it.

Michael Toa said...

Yum! That is one very flavourful pesto I bet with the addition of mint leaves. Looks fantastic Jenn.