Pancetta Shrimp and Pesto Penne

Total Time
30mins
Prep 15 mins
Cook 15 mins

From Everyday with Rachael Ray Magazine.

Ingredients Nutrition

Directions

  1. Preheat an outdoor grill or grill pan to medium-high. Toss the shrimp with the lemon juice; season with salt and pepper. Place one sage leaf in each shrimp cavity, where it was deveined, then wrap a slice of pancetta around the shrimp; secure with a toothpick. Drizzle with some olive oil and set aside.
  2. Bring a large pot of water to a boil, and cook the penne according to package directions. Drain.
  3. While pasta cooks, in a food processor pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon, and pine nuts. Pour in the 1/2 cup olive oil in a steady stream.
  4. Transfer the food processor mixture to a serving dish; stir in the cheese. Season to taste with salt and pepper. Add peas and pasta and toss to combine.
  5. Grill the shrimp until pink, about 4 minutes on each side. Serve 2 shrimp on each plate with some pesto penne.

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