FD: Fettuccine w/Pesto & Grilled Shrimp


 
Rich G

Rich G

TVWBB Honor Circle
Like a lot of folks here, I actually relish the opportunity to cook dinner on Father's Day (well, pretty much any day, but especially on days when the "d" is a capital "D"!) :)

It wouldn't be atypical for me to do a tri tip, or some other cut of beef, but since I made up the picanha a couple days ago, I was searching for something different. I had settled on hamburgers, but my daughter really wanted to go to Gott's Roadside when we went out last night, so didn't want to do burgers two nights in a row (good thing, too, as I'd be competing with Brett's awesome burger-licious spread!) ;)

When I saw my basil plants this morning, I knew I wanted to make pesto.....which meant pasta.....and we had a pound of fresh blue shrimp in the fridge!

Harvested the basil, whirled it up with salt, pepper, garlic, parmesan, lemon juice and pine nuts........then emulsified with oil and a little butter.....RECIPE HERE

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Shelled and deveined the shrimp.....

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Tossed the shrimp in an "on the fly marinade" with some veggie oil, rice wine vinegar, salt/pepper, garlic powder and paprika. Then I had a beer....

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Rolled out my pasta dough with my Marcato Atlas 150, then cut on the fettuccine cutter....

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While the pasta was drying, I decided we needed something to nosh on before dinner, so threw together a quick meat/cheese board.....

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When it was time, I tossed the pasta into a pot with salted water at a full boil, transferring it to a bowl with the pesto when it was done. Tossed that together, then got the shrimp going on the HOT grill (3 minutes total).....

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Plated up and time to eat.....

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Pasta was perfectly tender, pesto was money, shrimp were "just" done, and the whole dish just turned out perfect. I'm happy, wife is happy, kids are happy.

Enjoy your Day! :)

Rich
 
Looks great. My wife grows a ton of basil in the garden and she makes up a big batch of pesto and we vacuum seal and freeze it into dinner portions so we have it during the winter. Huge difference over store bought.
 
Yes please, Rich! I will do the dishes.

What is that awesome pasta-tower? Been looking for something like that. I've been using a curtain rod between two chairs. 😳
 
gorgeous! Homemade pasta - what a treat and labor of love..... (for a little contrast, our basil plants are about 2 inches tall at the moment... lol)
 
Rich,
That is amazing!!! I have never had pesto in all my days. Last Friday I made (for the second time) shrimp scampi pasta using this recipe as a guide using fresh shrimp and it amazing (both times). I am really thinking the next time we are in the mood for a shrimp pasta dish I am going to have you go for pesto.
The shot of the pasta drying looks like magic (wow how did he do that😲😮😲).
It sounds like a great weekend with the the family capped off by a great Father's day meal! Happy father's day my friend and keep the top notch meals coming our way!!!
 
Tim Campbell said:
Yes please, Rich! I will do the dishes.

What is that awesome pasta-tower? Been looking for something like that. I've been using a curtain rod between two chairs. 😳
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Tim, if you search "pasta drying rack" on Google (or Amazon), there will be a bunch of hits. I like this design, because it rotates to flat when not in use, so easier to store. I think mine is the Marcato version (was a gift), but if I was looking, I'd get one of the "off" brands which look like maybe $20? It's not a necessity, but definitely an upgrade from the old broom handle and two chairs trick (I did that, too!) 🤣🤣
 
Peter Gallagher said:
gorgeous! Homemade pasta - what a treat and labor of love..... (for a little contrast, our basil plants are about 2 inches tall at the moment... lol)
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Homemade pasta is something I love to make, and with lots of practice during the pandemic, we've got it down pretty well.....and I say "we" because my oldest daughter learned how to make it with me, and when she's home (like now) she helps me out! :)

Basil is pretty quick.....I planted my basil in early April, and it's rocking right now!

R
 
Michael Richards said:
Rich,
That is amazing!!! I have never had pesto in all my days. Last Friday I made (for the second time) shrimp scampi pasta using this recipe as a guide using fresh shrimp and it amazing (both times). I am really thinking the next time we are in the mood for a shrimp pasta dish I am going to have you go for pesto.
The shot of the pasta drying looks like magic (wow how did he do that😲😮😲).
It sounds like a great weekend with the the family capped off by a great Father's day meal! Happy father's day my friend and keep the top notch meals coming our way!!!
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Thanks, Michael. I had a kitchen helper for my meal, too, which, as you know, is a blast! Give the pesto a try....it's incredibly easy to make. If you don't want to pay the freight for pine nuts, you can sub walnuts no problem (though I might reduce the amount a bit as walnuts are a bit more assertive than pine nuts!)

R
 
Wil A said:
What a spread Rich! Thanks also for the link to the recipe.

Two beers I’ve been wanting for a while now but have never had - Pliny the Elder and Heady Topper.
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Thanks, Wil. Pliny was so hard to find for the longest time as Russian River only had the one brewery, and they limited production. They recently built a second brewery in Windsor, CA, and I think they decided that they would capitalize on the Pliny "aura" by cranking up production. I can get it regularly in my little neighborhood grocery now (@ $6/500ml bottle!) Probably hasn't made it out your way in any great volume, though. Yeah, I've had an eye out for Heady Topper for a long time, too! 🤣🤣
 
For sure can’t find that beer in VA. It’s like the good old Commonwealth has a lock down on great stuff. :oops:

My brother-in-law actually went to The Alchemist and purchased the limited number of four packs of Heady Topper that you can get from the brewery - it was either two or three. The crappy thing was that before they could get down here, he and my sister actually drank them all.

I was bitter for a minute…or a thousand!
 
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