Fresh Living
Tuesday, June 18 2013, 08:31 AM MDT
Sauteed Shrimp with Basil-Chervil Pesto, Asparagus, Fennel, & Cremini Mushrooms
Aerie Restaurant is here on Fresh Living today and making some yummy food, including Sauteed Shrimp with Pesto!

Here's the recipe:

½ cup Fresh Basil Leaves, chopped, loosely packed
1 ½ cups Fresh Chervil Leaves, chopped, loosely packed
6 Tablespoons Extra Virgin Olive Oil
¼ cup Grated Parmesan Cheese
¼ cup Toasted Pine Nuts
1 tsp Lemon Juice
2 tsp Garlic, chopped
Salt and Pepper

1 pound Penne Pasta
2 cups Cremini Mushrooms, quartered
1 bunch of Asparagus, blanched, sliced on the diagonal into 1-2 inch lengths (approx. 1 lb.)
1 Bulb Fennel, thinly sliced
15 (16-20) Shrimp, cleaned, deveined and cut in half length-wise
2 Tablespoons White Wine
Shaved Parmesan

Bring 5 quarts of salted water to a boil in a 6-quart kettle for the pasta.

1.)    In a food processor purée herbs with garlic, pine nuts, Parmesan, lemon juice and 5 tablespoons of the olive oil. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
2.)    In a 10- to 12-inch non-stick skillet heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and sauté mushrooms until brown, then add shrimp. 
3.)    Once the shrimp starts turning pink, add the sliced fennel and blanched asparagus. 
4.)    Deglaze with the white wine and season with a little salt and pepper.
5.)    Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
6.)    In a large bowl whisk together pesto, add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.  Add shrimp and vegetables to the pasta and toss well.  Garnish with shaved Parmesan.  Enjoy!

For more information about Aerie Restaurant, visit them online here.

(Copyright 2012 Sinclair Broadcasting Group.) Sauteed Shrimp with Basil-Chervil Pesto, Asparagus, Fennel, & Cremini Mushrooms

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