Pasta with Shrimp and Sicilian Pesto

recipe from Faith Willinger

serves 6

Ingredients:

1 pound large shrimp, with shells
4-6 cherry tomatoes
salt
2 Tbls. chopped almonds
2 Tbls. pine nuts
1 tsp. chopped fresh mint
2 Tbls. chopped fresh basil
1 garlic clove
14-16 ounces short pasta.

Instructions:

Peel and clean the shrimp. Combine the shrimp shells, tomatoes, and 2 cups water in a large saucepan.

Simmer for 30 minutes, then strain the mixture and reduce the broth over high heat to obtain 3/4 cup stock. Adjust for salt.

Combine the almonds, pine nuts, mint, basil, garlic, and 1/4 cup of the stock in a blender or puree with an immersion blender.

Bring a pot with 6 quarts of water to a boil. Add 2 to 3 tablespoons of salt and the pasta. Cook the pasta until if offers considerable resistance to the tooth, around three-quarters of the package recommended cooking time. Drain the pasta, reserving 1 cup of the pasta water.

Transfer the pasta to a large skillet or a 3 or 4 quart pot. Add the pesto, 1/2 cup stock and the shrimp. Cook over high heat, stirring gently and frequently, until the past is cooked through and the shrimp are hot. Add the pasta water, 1/4 cup at a time, if the sauce seems dry. Add salt to your taste.

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