Shrimp and Lemon Pesto Fettuccine
This simple dinner took about 30 minutes start to finish and served two with a little left over.
Shrimp and Lemon Pesto FettuccineRecipe and image courtesy of Mills Wine Group
2 cups of fresh basil leaves, packed tightly
1 small meyer lemon, cut into pieces with rind on and seeded (while meyer lemons abound in Northern California yards, if you or your neighbor don’t have one, you can use the zest of a regular lemon instead)
2 cloves of garlic
1/4 cup of pine nuts
1/2 cup grated Pecorino or Parmesan cheese
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1 lb pasta of your choice
1/2 lb shelled and deveined shrimp
1/4 cup Kunde Magnolia Lane Sauvignon Blanc
Make the pesto: We found that adding meyer lemon to a basic pesto added some zest (wink) and complemented both the shrimp and the Kunde Sauvignon Blanc beautifully. Combine basil, lemon, garlic, pine nuts, parmesan cheese and olive oil in a food processor and blend until smooth. Taste it, and adjust accordingly to your liking! Add salt and pepper to taste.
Make the pasta: Prepare about a pound of your choice of pasta according to package directions (we personally like spaghetti, fettuccine, anything long enough to wrap around your fork a few times). ‘Make’ the shrimp: While the pasta is cooking, heat a large skillet over medium-high heat with a tablespoon or so of olive oil. When the pan is hot, add 1/2 pound of shelled and deveined shrimp and cook quickly until they are just done. Remove the shrimp from the pan and set aside, leaving the pan on.
Pull it all together: Add a 1/4 cup of Kunde Sauvignon Blanc to the pan (if you can part with it; if not, broth works as well) and let it cook off for a minute. Add shrimp back to the pan and mix with the pesto. Take the pan off the heat and add the cooked pasta. Toss, taste, season and serve with a glass of Kunde Sauvignon Blanc.
Serve with Magnolia Lane Sauvignon Blanc.