Recipe by Chef Giovanni
Yields : 6 Servings
30 pc. Large Shrimp, peeled
6 oz. Extra Virgin Olive Oil
1 Bulb of Garlic, minced
1/2 C. Sliced Almonds
1/2 C. Macadamia Nut Butter
1/2 C. Parmesan Cheese
1 C. Basil leaves
1/2 tsp. Sea Salt & Black Pepper to
1 lb. Angel Hair Pasta
Peel and devein shrimp and
reserve. Heat 3 1/2 quarts of water to a boil.
add a few Tablespoons of olive
oil and stir together. Add the almonds and macadamia nut butter and blend until smooth, add the basil and pulse
until it is green and well blended, add cheese and more olive oil, taste and
adjust seasonings with sea salt and pepper. The pesto should be thick but
pourable consistency (you can add a little water if needed).
Heat a large saute pan until
very hot, add 2 T. olive oil and when it is smoking add 1 Tbsp. chopped garlic,
after it changes color add the shrimp and saute until they are almost done, add
about 1/2 cup of the pesto and turn on low. Add 1 tsp. Sea Salt to the boiling water;
add the pasta to the water. I like to use silicone non stick tongs for
almost everything in the pot; these are great for stirring the pasta and
testing it. When pasta is aldente, pour it into a strainer and let air dry (do
not run water on your pasta)
Pour a little sauce on each
plate, twist up the pasta, arrange the shrimp around each portion and top with
grated Parmesan cheese!
Serve and enjoy it!
Chefs Note: Traditional
Italian cooking required pine nuts for the pesto sauce, however they are hard
to get your hands on, and they are expensive, so we like to
use any nuts we have on hand. It is also great with pecans.
Our dried minced onion and dried garlic saves time, and it is always in the cabinet!