shrimp delicioso

If you couldn't tell by the title, this recipe is an original made up concoction. I think it turned out really yummy though.

1 1/2 lbs raw shrimp peeled
1/2 cups pine nuts
1/2 cup olive oil
2 lemons juiced and zested
2 tbsp minced garlic
1/4 tsp dried rosemary
1/8 tsp crushed dried thyme
2 tbsp butter
1/2 cup white wine
salt and pepper to taste (I used lemon pepper, and garlic salt, but I really like lemon and garlic, so use regular if you think it is too much)
dash more rosemary
grated parmesan cheese (optional)
pasta of your choice cooked al dente

Place frozen raw shrimp in a colander and rinse with cold water till thawed. Peel and remove tails. Set aside.

In a food processor combine pine nuts, olive oil, lemon juice and zest, garlic, rosemary, and thyme. Mix well. The consistency should be like a pesto sauce. Set aside.

Meanwhile boil water and cook pasta until al dente. Drain and set aside, but keep warm.

Add butter to skillet over medium heat. When butter is melted add shrimp and toss a few times until they turn light pink. Turn up heat to med-high and add white wine. Season with salt and pepper to taste while the wine cooks off. DO NOT OVERCOOK. Stir a few more times and then pour off about half butter wine mixture. Reserve in separate bowl. Pour lemon pesto over shrimp and cook over low until the sauce is just heated through. There should be lots of sauce in the skillet still. Add pasta to skillet and toss to coat. If more liquid is needed, add reserved butter wine mixture to pasta. Sprinkle with extra rosemary and parmesan cheese (if using). Serve immediately.