Rigatoni with pesto, zucchini, and shrimp
Break the rules! Mixing cheese with seafood has never tasted so good. That’s right, Italy; we are coloring outside the lines and pairing shrimp with a Parmigiano cheese and fresh basil in a pine nut-pistachio-walnut pesto. The seafood and the pesto are both light, bright flavors that come together to form one amazing summertime pasta.
Ingredients for Pesto
¼ cup walnuts
¼ cup pine nuts
¼ cup pistachios
4 tablespoons chopped garlic
6 cups fresh basil leaves, packed
1 teaspoon Kosher salt
1 ½ cups extra virgin olive oil
1 cup freshly grated Parmigiano Reggiano
Directions for Pesto
Add the walnuts, pine nuts, pistachios into your food processor and blend until finely chopped.
Add the basil leaves and salt, then process while drizzling in the extra virgin olive oil until a smooth puree forms (about a minute of blending).
Ingredients for the dish:
1 white onion diced in ¼ inch pieces
2 medium 8 inch zucchini sliced ¼ thick round pieces
8 ounces fresh shrimp size “41/50 Medium” cleaned and deveined
¼ cup of extra virgin olive oil
1 teaspoon salt
1 - 16 oz box of De Cecco Rigatoni #24 pasta
1 cup of pesto
½ cup dry Chardonnay wine
Directions to assemble the dish:
Place a large pasta pot full of water on the stove on high heat and bring to a boil. Cook the rigatoni until al dente, strain, drizzle with a tablespoon of extra virgin olive oil and hold in a bowl until the rest of the dish is ready to serve.
In a large sauté pan, heat the olive oil until it is about to start smoking and then add the onion and zucchini and reduce the heat to medium.
Cook the onion for about 2 minutes until it is translucent.
Add the shrimp and Chardonnay to the sauté pan and cook for 2 more minutes.
Add the pesto and al dente Rigatoni pasta to the sauté pan and cook for 2 more minutes on high heat.
Serve family style on a large platter or invite your guests to fill his or her plate in the kitchen. This dish is best enjoyed when paired with great friends and family!