Instructions
COOK PASTA
1. Bring water in a big pot to a boil. Pasta should be added and cooked for the specified amount of time (often 10 to 12 minutes). Drain.
2. The recipe can be continued while the pasta is cooking.
COOK THE SHRIMP
1. This dish calls for 1 lb of large raw shrimp, which is typically 16 or 20 count (peeled and deveined). Salt, pepper, and smoked paprika are used to season the shrimp.
2. In a big skillet, warm 2 tablespoons of olive oil over medium heat. When the shrimp is cooked through but not overcooked, add the minced garlic and sauté for about 3 minutes on each side.
3. To prevent steaming, make sure the shrimp are not crowded together. Work may need to be done in batches. Get rid of the heat. Placing the shrimp on a platter.
ASSEMBLY
1. To the same skillet that you used to sear the shrimp, which is now empty, add the cooked and drained pasta and basil pesto. To coat pasta with sauce, stir gently and bring to a simmer for a few minutes. Add salt and pepper to taste.
2. Juice from freshly squeezed lemons should be added; start with 1 tablespoon, taste it, and add more as necessary.
3. Include grilled shrimp.
4. Add roasted pine nuts as a garnish (optional).
5. If desired, season with additional salt and pepper and/or red pepper flakes.
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