Our late summer dish has basil from our garden and broccoli from a local farm just down the road – we love having fresh local ingredients so widely available here in Vermont! This was absolutely delicious and great weeknight quick meal.
Prep 15 minutes
Cook 15 minutes
Ready in 30 minutes
- 1 pound Bucatini or Perciatelli Pasta
- 1/4 cup butter
- 1 cup heavy cream
- 1/2 teaspoon ground black pepper
- 1/3 cup pesto (recipe below)
- 1 pound large shrimp, peeled and deveined (crab meat optional)
Bring a large pot of lightly salted water to a boil. Add Bucatini pasta, and cook for 9 to 13 minutes, or until al dente; drain.
Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 4 to 6 minutes, stirring constantly.
Stir Basil Pesto into cream sauce, stirring until thoroughly mixed. Cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot Bucatini.
Basil Pesto Sauce
- 2 cups fresh basil leaves, tightly packed
- 3 cloves garlic, peeled
- 1/2 cup pine nuts
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- Olive oil (for covering)
Put all ingredients except olive oil into a blender or food processor and process, scraping down side of bowl once or twice, until mixture is smooth.
Transfer to a freezer container or jar and cover with 1/2 inch of olive oil on top.
Keeps for several weeks in the refrigerator.
Scoop oil off top with a spoon before using. Pour it back over any unused portion and return to refrigerator.
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