Pesto Shrimp with Tomato Basil Fettuccine

Pesto isn't only for chicken. Rich pesto paired with perfectly cooked Pastamore Tomato Basil Fettuccine make this a perfect recipe for dinner. You could swap out the topping of shredded parmesan cheese with a drizzle of our versatile Pastamore Basil Parmesan Olive Oil.

Ingredients:
1 12 oz package Pastamore Tomato Basil Fettucine
1 lb shrimp
1/4 cup pine nuts, nuts
1/4 cup shredded Parmesan cheese
1/2 cup extra virgin olive oil
3 oz fresh basil
1/2 tsp salt
2 cloves garlic
1/4 tsp black pepper
Salt and black pepper to taste
Avocado oil as needed

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Tomato Basil Fettuccine.

2. Add toasted pine nuts, Parmesan cheese, basil, salt, garlic gloves, and black pepper to a food processor. Pulse until evenly chopped scraping sides as needed. Turn food processor on and slowly drizzle in olive oil until emulsified. Add additional olive if needed for proper texture. Adjust seasoning with salt and black pepper.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, lightly coat the pan with avocado oil. Add the shrimp and cook until the first side is browned. Flip the shrimp and brown the second side. Season with salt and pepper to taste and toss. Cook until firm and opaque. Do not overcook.

4. Once pasta is al dente, drain using a colander and return to the pot. Add the pesto and heat on low until warm. Add the shrimp and mix well.

5. Plate the pasta and top with additional shaved Parmesan cheese.