Lemony Shrimp With Pesto Farfalle - cooking recipe

Ingredients

1 garlic clove, chopped
4 ounces fresh basil, stems removed
1/4 cup pine nuts, slightly toasted
1/4 - 1/2 cup extra virgin olive oil, to your liking
1/4 - 1/2 cup parmesan cheese, grated
1 1/2 lemon, juice of
8 ounces farfalle pasta (1/2 box)
salt
fresh ground pepper, to taste
1 lb large shrimp, raw, de-shelled, cleaned

Preparation

Boil water for pasta and cook as directed to al dente.
Pesto:
In a food processor, pulse together basil, garlic and a pinch of salt.
Add pine nuts and pulse again.
Scoop into a bowl and mix in 1/4 cup of olive oil and 1/4 cup of Parmesan. Stir gently. (If the sauce is not moist, add more oil.).
Season to taste and add the rest of the remaining cheese. Adjust oil again, if needed.
Squeeze juice of 1/2 - 1 lemon to pesto, to taste.
Clean and devein shrimp.
In a bowl add 1 tablespoons oil, juice from 1/4 lemon, pinch of salt and pepper. Add shrimp to mixture and coat.
Heat a grill pan over med-high heat. Spray with cooking spray.
Grill shrimp for 1 minute on each side. Once shrimp has been turned, squeeze juice from 1/4 lemon to coat.
Remove from heat.
Mix 1/2 of the pesto with the pasta to coat. Serve in warm bowls with shrimp served on top. Season with salt and fresh cracked pepper.
You may sprinkle a pinch of Parmesan and/or a fresh squeeze of lemon juice to make it even more delish.
Save extra pesto in a covered container in the refrigerator or freeze and use at a later date.