This one is super easy. Next time you make pesto sauce, make about a cup extra, use it to marinate the shrimp for a few hours, and then grill them. Then stir the shrimp into hot, wet pasta and the remaining pesto sauce (microwave the sauce for about a minute since it will have been sitting in the fridge). That’s it.
If you don’t already have a pesto recipe you like, here’s mine. This makes enough to marinate about 1 ½ pounds of shrimp and use the remaining with one pound of pasta.
4 cups fresh basil (or, since basil is pretty expensive, you can save a little money by using 2 cups of basil and two cups of spinach)
½ cup pine nuts
3 cloves garlic
Salt and pepper, to taste
1 cup olive oil
1 cup grated parmesan cheese
1. In a food processor, puree basil, pine nuts, garlic, and half a cup of olive oil. Taste.
2. Add salt, pepper, cheese, and remaining olive oil, and puree until smooth.
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