Ingredientes para Shrimp Fettuccine With Lemon Pesto Parmesan Rag
- 1/2 cup pine nuts
- Fresh Basil Leaf
- 2 cups packed fresh basil leaves
- Garlic Clove
- Extra Virgin Olive Oil
- Kosher Salt
- Parmigiano Reggiano Cheese
- Water
- 1 pound fettuccine
- 1 lemon (zest and juice)
- Jumbo Shrimp
- Panko Breadcrumbs
- 1/2 cup chopped onion
- Ground Cayenne Pepper
- Rag Pasta Sauce
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Cómo preparar Shrimp Fettuccine With Lemon Pesto Parmesan Rag
- Preheat oven to 350°F (175°C).
- Place 1/2 cup pine nuts on a small baking pan and toast for 10-12 minutes, or until golden brown.
- Add toasted pine nuts to a food processor with 2 cups packed fresh basil leaves, 2 cloves garlic (minced), 1/2 cup olive oil, 1 teaspoon salt, and 1 cup grated Parmigiano-Reggiano cheese.
- Pulse until smooth, scraping down the sides as needed. Set aside.
- Bring a large pot of salted water to a boil. Add 1 pound fettuccine and cook according to package directions (usually 10-12 minutes) for al dente, or 2 minutes longer for softer pasta. Stir occasionally.
- While pasta cooks, zest 1 lemon and juice 1 lemon into a medium bowl. Add 1 pound shrimp and toss to coat.
- Add 1/2 cup panko bread crumbs to the shrimp and toss again.
- Heat 1/3 cup olive oil in a large skillet over medium heat. Add shrimp and cook for 3-4 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.
- Add 1/2 cup chopped onion to the skillet and sauté for 2-3 minutes until tender.
- Add 1/4 teaspoon cayenne pepper (or to taste) and 1 jar (24 oz) of Ragù Cheese Creation Roasted Garlic Parmesan.
- Stir in the reserved pesto.
- Add the cooked fettuccine to the skillet and toss to combine.
- Return shrimp to the skillet and gently stir to coat.
- Serve immediately. Garnish each serving with a sprig of fresh basil (optional).
- Serves 4
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
15g
Fat
32g
Carbs
21g
