FETTUCCINE WITH PISTACHIO PESTO CREAM SAUCE AND GRILLED PESTO SHRIMP
2 cups basil leaves, packed
4 garlic cloves, peeled and rough chopped
⅓ cup grated parmesan cheese
⅓ cups pistachios, shelled
¼ teaspoon salt
½-¾ cups extra virgin olive oil
1 pound large shrimp (16/20 count), peeled with tail left on
1 pound fettuccini (or other ‘long’ pasta)
1 cup heavy cream
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoon black pepper
Grated parmesan cheese
¼ cup pistachios, shelled and chopped
To make the pesto, place all of the pesto ingredients, except the olive oil, in the bowl of a food processor. Pulse several times to combine ingredients and chop basil. Put the processor on low speed and slowly drizzle the olive oil in the top of the lid until a creamy paste forms.
Toss the shrimp in 3 tablespoon of the pesto and let sit for 30 minutes.
Turn the grill on medium high (or preheat heat a grill pan on stove top). Put the marinated shrimp on the hot grill and cook until they turn pink and curl, about 1 minute per side. Remove and set aside.
Cook pasta according to package directions until al dente doneness. Drain and return to the pot. Add the heavy cream, remaining ¾ cups pesto, salt, and black pepper to the pasta. Toss with tongs until pasta is totally coated with the sauce. Serve in bowls topped with the grilled shrimp and garnished with fresh basil, chopped pistachios, and grated parm on the side. DEVOUR!