Description
Delightful fusion of Thai and Italian flavors, quick to prepare!
Ingredients
Scale
- 200g fettuccine or pasta of choice
- 300g large shrimp, peeled and deveined
- 2 cups Thai basil leaves, packed
- 2 cloves garlic
- ⅓ cup toasted cashews
- ¼ cup grated Parmesan cheese
- 2 tablespoons lime juice
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes (optional)
- ½ cup reserved pasta water
Instructions
- Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, add your choice of fettuccine or any pasta you prefer. Follow the package instructions closely, cooking it until it reaches an al dente texture. Remember to reserve ½ cup of the pasta cooking water before draining.
- In a food processor, add the packed Thai basil leaves, garlic cloves, toasted cashews, grated Parmesan cheese, lime juice, salt, and black pepper. While the processor runs, slowly drizzle in the olive oil; this gradual addition helps create a smooth and emulsive mix.
- Heat your large skillet over medium heat and add a splash of olive oil. Once hot, arrange the shrimp in a single layer, season with salt and pepper, and cook for two minutes on each side, or until they turn a lovely pink hue and are opaque.
- In the same skillet, add the drained pasta directly into the pan, followed by the freshly prepared basil pesto. Toss together, ensuring that every strand is coated evenly. Gradually stir in the reserved pasta water if the mixture is too thick. Finally, fold in the shrimp.
- Plate your pasta while it’s still warm, garnishing with additional fresh basil leaves, chili flakes, or extra grated Parmesan cheese.
Notes
Feel free to adjust ingredients based on your preference; this recipe is highly customizable!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: 600 mg
- Protein: 35 g