Delicious Dilemmas: Shrimp Farfalle with Basil-Walnut Pesto

I expected this to come out better, but since Hurricane Sandy is coming through soon, the store was completely out of fresh shrimp so I had to use frozen. Ahh well, my guinea pigs (aka friends who I force to eat my experimental recipes) all loved it.

I usually use pine nuts for my pesto, but walnuts are much cheaper, and taste great too. I think next time I will toast the walnuts first.

Ingredients:

2 oz. fresh basil leaves, plucked from stems

1/2 c. oil

3/4 c. walnuts, chopped finely

2 cloves garlic, crushed

1/2 c. grated parmesan

1/2 tsp salt

4 tbsp butter

8 oz. sliced mushrooms

1 head broccoli

1/2 large onion, chopped

1 lb. shrimp, shelled and deveined

16 oz. farfalle pasta, cooked and drained

In a food processor, combine the basil, olive oil, walnuts, garlic, parmesan, and salt. Process until smooth. If pesto seems too chunky, add a little more oil and process again until smooth. Pesto tends to be thicker than most sauces. If you prefer it less oily and more smooth, you can add a few tablespoons of the hot pasta water and process. Set aside.

Chop veggies.

Heat a large skillet on medium high. Add 1 tsp. butter and melt. Add mushrooms and brown.

After they are browned, make a space in the middle of the pan and melt 1 tbsp butter. Add onion.

When onions begin to turn translucent, add broccoli and cover. Cook until broccoli is bright green, about 5 minutes.

Put veggies on top of the pasta in the pasta pot.

Heat 2 tbsp butter in same skillet. Add shrimp and cook thoroughly. (If using frozen shrimp, use only 1 tbsp. butter, drain out excess water, then add another tbsp butter and cook thoroughly).