Ingredients:
Marinade
¼ cup olive oil
1 shallot, finely minced
2 cloves garlic, finely minced
Juice of 2 limes
Pesto
¾ cup basil, packed tight and chopped
1/3 cup toasted macadamia nuts
4 Tbsp balsamic vinegar
½ cup extra virgin olive oil
Shrimp
½ lb wild shrimp (16/20’s), peeled and deveined with tails left on
½ lb penne rigate
1 Tbsp butter
Salt and pepper to taste
Make dressing:
Blend basil, macadamia nuts and balsamic in a food processor until nuts are finely ground. Leave machine running and slowly drizzle in olive oil. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Make shrimp:
In a large resealable plastic bag place shallots, garlic, olive oil and lime juice. Add shrimp to bag, seal and shake to cover shrimp with marinade. Place bag in a container (please don’t put raw marinating meat on the shelf of your refrigerator next to ready to eat items) and stash in refrigerator for 30 min to 1 hour.
Bring a gallon of salted water to a boil and add penne. Cook for 7-9 minutes, or until just al dente.
Just before penne is done heat a sauté pan over medium high heat. Add butter and shrimp, sauté until shrimp is almost done. About 2 minutes on each side. Add cooked penne to pan, toss to mix. Add in pesto and toss to combine. Season to taste with salt and pepper.
Serve.
