Shrimp with Sun-dried Tomato Pesto

Name: Shrimp with Sun-dried Tomato Pesto
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: 2 pounds shrimp peeled; 3 cups water; 2 cups (8 oz) Dry-packed sun-dried tomatoes; .5 cups roasted pine nuts; 4 garlic cloves; 2 tablespoons smoked paprika; 1 teaspoons dried basil; pinch of red pepper flakes; .5 cups extra virgin olive oil plus more for saute pan; .25 cups grated parmesan optional

This quick and zesty dish makes a tasty appetizer on its own, over a bed of spinach, or as an entree over pasta. Pair it with our Soberanes Vineyard Pinot Noir for a tasty treat.

Recipe Information

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Total Time: 25 Minutes

Total Servings: 4

Ingredients

2 lb shrimp (peeled)
3 cup water
2 cup (8 oz) Dry-packed sun-dried tomatoes
½ cup roasted pine nuts
4 garlic cloves
2 tbsp smoked paprika
1 tsp dried basil
pinch of red pepper flakes
½ cup extra virgin olive oil (plus more for saute pan)
¼ cup grated parmesan (optional)

Directions

Soften the Tomatoes

Bring the water to a boil over high heat and when boiling, add tomatoes, remove from the heat, cover and steep 10 min.

Make the Pesto

Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with the nuts, herbs and spices. Pulse until the ingredients are finely chopped. With the processor running, stream in the olive oil. Stream in the reserved soaking liquid, a spoonful at a time, until you have a spreadable texture. Add parmesan, if using & pulse to combine.

Sauté the Shrimp

Heat 2 tablespoons of oil in skillet. Add shrimp, turning when they turn pink. Remove to bowl when cooked through. Toss cooked shrimp with pesto, season with salt, pepper & Fresh lemon.