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Walnut Pesto With Shrimp
Rated 5.0 stars by 1 users
Category
meals
Cuisine
Italian
Servings
4
Pesto is often made with a hard cheese like Parmigiano-Reggiano or Pecorino Romano, but this recipe swaps that umami ingredient for another one - Red Boat Fish Sauce! This is a great recipe if you are craving pesto but don't have the right cheese, or if you are wanting to make a dairy-free recipe.
Ingredients
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3 Tablespoons kosher salt
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2 Teaspoons baking soda
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1 Pound deveined shrimp
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4 Ounces of Walnuts
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3 Garlic Cloves
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2 Teaspoons Red Boat Fish Sauce
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Ground Black Pepper
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2 Cups (3 Ounces) basil leaves
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1 Cup (1 Ounce) Parsley
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1 cup plus 2 Tablespoons extra virgin olive oil, divided
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1 Pound Spaghetti Noodles
Directions
Place the salt, baking soda, and 1 quart of water in a medium bowl. Stir to dissolve the salt and baking powder.Add the shrimp and leave them in the brine for 15 minutes, then remove. Blot dry with paper towels. Set aside until needed.
Place the walnuts in a single laver in a skillet. Over a low flame, toast the walnuts for 5 minutes, shaking the pan constantly to avoid burning them. The walnuts are done when they become fragrant. Transfer the walnuts to a plate and set aside to cool.
Once the walnuts are cool enough to handle, roughly chop them and transfer to the bowl of a food
processor.Add the garlic, fish sauce, and a pinch of black pepper to the food processor. Pulse the mixture a few times until the walnuts are minced, then add the basil and parsley and pulse two more times.
Scrape down the sides of the bowl, then, with the motor running, slowly pour in 1 cup of the olive oil in a thin stream until the oil is well incorporated and emulsified. Transfer the pesto to a bowl. Set aside.
Cook and drain the spaghetti according to manufacturer's instructions, reserving 1 cup of the pasta water.
Over high heat, add the remaining 2 tablespoons of olive oil to a large skillet. Working in batches as necessary to avoid overcrowding the pan, sear the shrimp for 1 minute on each side.
After all the shrimp have been seared, add the pesto and spaghetti. Sauté for 2 minutes, stirring constantly, until the shrimp are just cooked through. If the pasta looks too dry, add reserved pasta water as needed.
Serve immediately.
