SHRIMP FETTUCCINE WITH LEMON PESTO PARMESAN #Ragu

Name: SHRIMP FETTUCCINE WITH LEMON PESTO PARMESAN #Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pine nuts; ⅔ cup chopped fresh basil leaf, plus; 4 sprigs basil (to garnish); 1 garlic clove; ¼ cup extra virgin olive oil; ¼ teaspoon kosher salt; ¼ cup grated parmigiano-reggiano cheese; 4 quarts water; 8 ounces fettuccine; 1 lemon; 1 lb jumbo shrimp, peeled and deveined; 1 cup panko breadcrumbs; ⅓ cup extra virgin olive oil; ⅓ cup minced onion; ¼ teaspoon ground cayenne pepper; 1 (16 ounce) jar Ragu Pasta Sauce (cheese creation roasted garlic parmesan cheese)

Servings: persons

2 tablespoons pine nuts
⅔ cup chopped fresh basil leaf, plus
4 sprigs basil (to garnish)
1 garlic clove
¼ cup extra virgin olive oil
¼ teaspoon kosher salt
¼ cup grated parmigiano-reggiano cheese
4 quarts water
8 ounces fettuccine
1 lemon
1 lb jumbo shrimp, peeled and deveined
1 cup panko breadcrumbs
⅓ cup extra virgin olive oil
⅓ cup minced onion
¼ teaspoon ground cayenne pepper
1 (16 ounce) jar Ragu Pasta Sauce (cheese creation roasted garlic parmesan cheese)

1
Preheat oven to 350 degrees Fahrenheit.
2
Place the pine nuts on a small baking pan and toast for 10 minutes.
3
Add to a food processor, along with the chopped basil, garlic, 1/4 cup olive oil, salt, and Parmigiano-Reggiano cheese.
4
Pulse till smooth.
5
Set aside.
6
In a pasta pot, bring water to a boil.
7
Add fettuccine and bring to a boil again and cook 12 minutes for al dente and 2 minutes more for softer pasta.
8
Stir occasionally.
9
Meanwhile, zest the lemon and add the zest to a medium bowl, along with the juice of the lemon.
10
Stir the shrimp in the bowl to coat.
11
Toss with Panko crumbs.
12
Add the 1/3 cup olive oil to a large skillet and heat to medium heat.
13
Add the shrimp and brown on both sides, approximately 3 minutes on each side or until shrimp loses its opaque color.
14
Remove shrimp from skillet.
15
Add onion and saute 2 to 3 minutes until tender.
16
Add cayenne pepper and the jar of Ragu Cheese Creation Roasted Garlic Parmesan.
17
Stir in reserved pesto.
18
Stir in fettucine.
19
Return shrimp to top of skillet.
20
Serve immediately.
21
Garnish each plate with a sprig of fresh garlic.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons pine nuts, ⅔ cup chopped fresh basil leaf, plus, 4 sprigs basil (to garnish), 1 garlic clove, and more.

Yes, SHRIMP FETTUCCINE WITH LEMON PESTO PARMESAN #Ragu falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!