Monday, February 16, 2015
Spicy Lemon Basil Pistachio Pesto Spagetti with Gulf Shrimp
1 lb spagetti, cooked al dente
2 stick butter
1/3 tsp cayenne pepper
1/4 cup fresh lemon juice
1 -2 lbs jumbo gulf shrimp, peeled and deveined
1/4 cup olive oil
3 cloves garlic
1/3 cup chopped fresh basil leaves
1/3 cup pistachios
salt and pepper, to taste
1. In medium size food processor add ingredients for pesto, puree. Set aside
2. In large skillet, on medium high heat add and melt butter (approx 2 mins). Add cayenne pepper and lemon juice. Stir.
3. Add contents from food processor to skillet, stir well to combine.
4. Add shrimp, stir and cook in butter sauce until shrimp is done. Shrimp is done when turns pink and starts to curl. Approx 2-3 mins. Season with salt and pepper.