How to Make Campanelle with Pesto and Shrimp

Three Parts:Cooking the PastaMaking the SaucePreparing the Shrimp

This simple recipe is for the novice chef who enjoys fine Italian dining but has trouble with the cooking aspect. Making this recipe at home is simple and inexpensive. I will show you that making fresh tasting food can be just as delicious, and less expensive than going to a fancy Italian restaurant. My Italian aunt Valerie believed fresh ingredients were the key to a perfect campanelle with pesto and shrimp dish. She grew her own herbs, bought only the freshest seafood, and spent hours crafting the oddly shaped campanelle (bellflower) pasta by hand, only to have her dish devoured in mere minutes.

Ingredients

  • 4 quarts of water
  • 1 lb campanelle pasta
  • 1 lb deveined uncooked shrimp (tail off)
  • 2 packed cups of fresh basil leaves
  • 1/4 cup pine nuts
  • 2/3 cups extra virgin olive oil
  • Kosher salt and ground black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic

Steps

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    1
    Gather your ingredients listed above.

Part 1
Cooking the Pasta

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    Boil 4 quarts of water in a large stockpot.
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    Add 2 TBSP of salt to water.
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    Add Pasta and stir every 2 minutes until pasta is cooked Al dente according to directions on box.
    • Strain pasta and set aside.

Part 2
Making the Sauce

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    1
    Add basil, pine nuts, parmesan, and garlic to food processor.
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    Blend while pouring olive oil through top spout of processor.
    • Final product should have a smooth consistency and no large chunks.

Part 3
Preparing the Shrimp

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    1
    Coat a shallow frying pan in extra virgin olive oil.
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    Set stove to medium high and heat oil for 2 minutes.
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    Add shrimp to pan once oil is hot.
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    Cook shrimp until pink and opaque.
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    Add sauce to pan to quickly heat up.
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    Pour sauce and shrimp mixture over pasta.
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    7
    Bon appetit!

Guide to shrimp

  • When buying shrimp, it is important to remember to purchase uncooked and deveined. The “vein” is the shrimp’s gastrointestinal tract and contains fecal matter. If deveined shrimp is not available, the vein can be easily removed by following these simple steps:
    1. If shrimp still has the head/shell/legs attached, follow steps 2 and 3, otherwise skip ahead to step 4
    2. Pull off head and legs
    3. Peel shell back until it is completely removed. May be saved for making shellfish stock or discarded
    4. Using a small paring knife, cut approximately 14 inch (0.6 cm) deep down the center of the shrimps back, starting at the head, and ending at the tail.
    5. The small greyish tube called the “vein” should now be visible. If the vein is not visible, skip ahead to step 7
    6. Using the tip of the paring knife, remove the vein and discard
    7. Place shrimp in bowl of ice or ice water until ready to cook

Tips

  • Fresh basil is key to making the perfect sauce. If dried basil is used, the texture and flavor will not be the same. If you do not grow your own herbs, fresh basil can be purchased pre-packaged at any grocery store.


Article Info

Categories: Pasta and Noodles