This is the recipe I used to pair with Rossesse. To keep it easy like I did, buy fresh pesto from an artisinal grocery store. (I bought mine at Monsieur Marcel’s at the farmer’s market at the Grove, Los Angeles, CA.) If you have extra time and want to make your own homemade pesto, there’s a great recipe here. The rest of the recipe is as follows!
- Spaghetti pasta
- Cherry Tomatoes, halved (1 Cup)
- Asparagus, steamed and chopped (1 Cup)
- Shrimp, peeled and deveined (1 Lb)
- 3 garlic cloves, chopped
- Lard (2 Tbs)
- Kalamata Olives, pitted (1 Cup)
- Proscuitto (approx. 3 slices)
- Mozzarella Cheese (1/2 Cup)
- Pesto Sauce
- Salt, pepper to taste
- Boil water in a large stove top pan. Cook spagetti with a dab of olive oil and salt for about 15 minutes.
- In a seperate large pan, heat the lard or cooking fat until it melts. Add the chopped garlic and cook about 2 minute. Add the shrimp. Sprinkle with salt and pepper. Cook until pink on both sides, about 6 minutes.
- Steam or grill asparagus until soft. Cut into inch long pieces.
- Cut the cherry tomatoes in half.
- Once the pasta is done, drain water, then stir in pesto sauce to taste. Add the asparagus, cherry tomatoes, kalamata olives, and mozzarella cheese. Use more sauce, salt and pepper if needed to taste.
- Top pasta with shrimp and shredded pieces of proscuitto.
I hope you enjoy this recipe with Rossesse or Vermentino, the red and white grapes of Liguria. If you can’t find either of these you can also use a Burgundian Pinot noir, (Louis Jadot makes great ones you can usually find in the grocery store) or an Italian Pinot Grigio, similarly easy to find at any grocery store or Bevmo. (I like Santa Margherita Pinot Grigio!)
One thought on “Shrimp Pesto Pasta”
You had me at kalamata olives.