[Thailand Recipes] Thai Basil Pesto Pasta with Spicy Shrimp

My dad actually came up with the idea of a Thai basil pesto a few months ago, and I have to admit…I was skeptical. Thai basil, after all, has quite a different flavor when compared with your run of the mill Italian variety. Also called cinnamon basil, Thai basil is most often used in stir-fries, adding a slightly spicy, fragrant flavor to Thai dishes.

I should have more faith in my father’s whacky ideas.

Because this Thai basil pesto was legit. Made with walnuts, fresh garlic, fruity olive oil, Thai basil, and lemon juice, it had great flavor––slightly more…cinnamon-y than regular pesto, but super buttery from the nuts. The minute I put this dish on the table, it was GONE within minutes. It was actually kind of scary how quickly it disappeared from the bowl.

You’ll need:
1 pound dried pasta (I used mezzi rigatoni, but any cut of pasta will work)
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
salt and pepper
1/2 teaspoon chili powder
1 cup heavy cream

For the pesto:
1/3 cup toasted walnuts
3 cloves garlic
1 1/2 cups thai basil leaves, packed
2 tablespoons lemon juice
salt and pepper, to taste
1/2 cup olive oil
1/2 cup parmesan cheese

Bring a large pot of salted water to a boil. Add the pasta, and cook for 1 minute less than the time recommended on the box. Drain.

Meanwhile make the pesto. In a food processor, add the walnuts and garlic and puree.

Add the basil, lemon juice, salt, and pepper, and run the food processor, gradually streaming in the olive oil until the pesto is thoroughly pureed. Add the Parmesan and puree for another 30 seconds. Set aside.

In a separate skillet heated over medium high heat, add 2 tablespoons of olive oil. Season the shrimp with salt, pepper, and chili powder.

Sear the shrimp until golden and just cooked through. Do not overcook your shrimp! Remove the shrimp from the pan and set aside.

To the pan, add the cream, pesto and salt and pepper to taste.

Cook for about 1 minute, until thickened slightly. Stir in the pasta and continue cooking for another minute.

Serve, with the shrimp on top.

Thai Basil Pesto Pasta with Spicy Shrimp

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yield: 6-8 servings

Ingredients

You’ll need:
1 pound dried pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
salt and pepper
1/2 teaspoon chili powder
1 cup heavy cream

For the pesto:

1/3 cup toasted walnuts
3 cloves garlic
1 1/2 cups thai basil leaves, packed
2 tablespoons lemon juice
salt and pepper, to taste
1/2 cup olive oil
1/2 cup parmesan cheese

Instruction:

Bring a large pot of salted water to a boil. Add the pasta, and cook for 1 minute less than the time recommended on the box. Drain.

Meanwhile make the pesto. In a food processor, add the walnuts and garlic and puree. Add the basil, lemon juice, salt, and pepper, and run the food processor, gradually streaming in the olive oil until the pesto is thoroughly pureed. Add the Parmesan and puree for another 30 seconds. Set aside.

In a separate skillet heated over medium high heat, add 2 tablespoons of olive oil. Season the shrimp with salt, pepper, and chili powder. Sear the shrimp until golden and just cooked through. Do not overcook your shrimp! Remove the shrimp from the pan and set aside.

To the pan, add the cream, pesto and salt and pepper to taste. Cook for about 1 minute, until thickened slightly. Stir in the pasta and continue cooking for another minute. Serve, with the shrimp on top.

This recipe and image sources are referred in website: Thewoksoflife.com . Thanks so much!