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Bon Appétit

Pasta with Pesto, Shrimp, and Cured Ham

By Danny Bowien

3.8

(2)

A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Do ahead:

Pesto can be made 3 days ahead. Top with a little oil; cover and chill.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 thin slice of garlic
2 tablespoons pine nuts
1 teaspoon kosher salt, plus more
4 cups (packed) fresh basil leaves
1 cup plus 2 tablespoons olive oil
3/4 cup finely grated Parmesan
3/4 cup finely grated Pecorino Romano
1 pound pasta (such as gemelli or fusilli)
1 ounce thinly sliced Speck, country ham, or prosciutto, chopped
2 pounds large shrimp, peeled, deveined
Freshly ground black pepper

Preparation

  1. Step 1

    Blend garlic, nuts, 1 teaspoon salt, and 1 ice cube in a blender on low speed to a coarse paste.

    Step 2

    Add basil, 1 cup oil, and 2 tablespoons ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine.

    Step 3

    Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.

    Step 4

    Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.

    Step 5

    Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.

TagsPastaFusilliItalianEuropeanPine NutNutBasilHerbs & SpicesParmesanCheeseDairyPecorinoHamMeatShrimpShellfishSeafoodMainLunchDinnerQuickEasyWeeknight MealsBlenderSummerBon Appétit
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