2 tbsp pumpkin seeds, lightly toasted (pine nuts or walnuts would work, too)
salt and pepper to taste
½ cup grated parmesan cheese
⅔ cup extra virgin olive oil
12 ozs linguine or other pasta of your choosing
FOR THE SHRIMP
3 tbsp extra virgin olive oil, divided
½ tsp dried basil
½ tsp garlic powder
15 shrimp, uncooked, (I buy them peeled and deveined)
grated Parmigiano cheese for serving
Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside.
Start boiling water for the pasta at this time.
In a medium sized bowl, combine 2 tablespoons olive oil, dried basil, garlic powder and salt.
Rinse and pat dry the shrimp. Add them to the bowl with the olive and herbs, toss gently to combine. Let the shrimp marinade for about 5 minutes.
Start cooking the pasta according to package instructions as the shrimp marinates.
Heat 1 tablespoon olive oil in a large nonstick skillet on medium high. When hot, add the shrimp. Stir occasionally and turn when they start turning white, about 3 minutes. Cook for another 2 to 3 minutes, until the shrimp are just cooked through.
When the pasta is cooked to your liking, drain and toss immediately with 2 to 3 tablespoons of the pesto, so that the pasta is coated with the pesto but you have some pesto left.
Move the shrimp to a clean bowl, and toss with 1 to 2 tablespoons of the remaining pesto.
Plate a serving of pasta, topped with 4 or 5 shrimp. Pass extra pesto and grated cheese at the table. Enjoy with a glass of good Sauvignon Blanc.