Ingredients
Pasta (Store bought pasta can be substituted)
8 1/2 Ounces semolina flour
4 Whole eggs
2 Tablespoons olive oil
As necessary water
Basil Pesto
1/4 Cup pecans, toasted
3 Cups italian basil leaves, packed
1 Lemon juiced
3/4 Cup olive oil
1/2 Cup parmesan cheese
Shrimp
12 Jumbo shrimp
2 Tablespoons cajun seasoning
2 Tablespoons olive oil
1 Lemon
Alfredo Sauce
1 Garlic Clove, sliced thin
Newmans Own Alfredo Sauce
3 Oz. can Sun dried Tomatoes
Garnish
Parsley
|
Instructions
- Pre heat oven to 350˚ F.
- Make pasta by combining semolina flour, eggs and olive oil into a Kitchen Aid with the dough hook attachment and mix for five minutes. After five minutes, place dough on the counter and knead for three minutes until a smooth ball of dough forms. If kneading by hand make a well with the semolina flour and add eggs and olive oil into the middle and incorporate, then knead for 8 minutes until smooth. Wrap in plastic wrap and put in refrigerator for 1 hour.
- Begin making basil pesto by placing pecans in pre heated oven for 8 Minutes, stirring half way through.
- In a blender combine toasted pecans, basil leaves, lemon juice, olive oil, and parmesan cheese. Purée until smooth and bright green. Add 1 cube of ice if the pesto starts to separate and blend. Store in air tight container.
- Place pot of very salty water on high heat over the stove, and bring to a boil.
- Remove pasta dough from refrigerator and cut into manageable pieces and roll into a thin sheet. Cut pasta into 1/4 inch strands that are 8 inches long.
- Preheat No. 10 Skillet, over medium / high heat
- Peel and devein shrimp if necessary
- Combine shrimp, cajun seasoning, olive oil, and lemon juice in a bowl and mix well
- Add grape-seed oil to No. 10 skillet, sear shrimp until brown on both sides. 1 minute per side. Then remove shrimp.
- To make alfredo sauce turn heat down to medium / low and add sliced garlic to pan scrapping any residue off the bottom of the pan.
- Add in alfredo sauce, and cook until it starts to simmer. Then turn the heat to low.
- Drop pasta in boiling water for two minutes if using fresh pasta, or 10 minutes if using store bought. Stirring at first to break the noodles apart.
- Strain pasta, then place in No. 10 skillet and stir.
- Place shrimp back into the skillet, with basil pesto, sliced tomatoes and mix throughly.
Garnish and Serve
- Top with minced parsley and serve.
|