Red Pistou Pasta With Shrimp And Crunchy Herbes De Provence Crumbs
serves 4 to 6
- 1 pound spaghetti or spaghetti rigati (pictured)
- 1 cup sundried tomatoes in olive oil
- 2 tablespoons oil from the sun dried tomato jar
- 1 1/2 cups basil leaves
- 3 tablespoons extra virgin olive oil
- 1 to 2 garlic cloves
- 1/2 teaspoon sugar
- Zest 1 lemon
- Juice 1/2 lemon
- 1/2 cup grated Parmesan, divided
- 1 1/2 cups baguette crumbs
- 2 tablespoons olive oil
- 1 teaspoon herbes de Provence
- To make baguette crumbs, take the left over stale ends of baguettes, tear them up, and whiz in the food processor until they are in a rubble. Put in a plastic bag, and keep in the freezer.
- 12 jumbo shrimp
- 1 to 2 tablespoons olive oil
- Bring a large pot of water to a boil, and salt it.
- Cook the pasta until al dente. Drain, but reserve at least 1 cup of pasta water.
- While the pasta is cooking, combine all ingredients but the Parmesan and spaghetti in a food processor, and blend until smooth like a pesto.
- While the pasta continues to cook, make the herbes de Provence crumbs and the shrimp (recipes follow). Both are optional. The traditional presentation is just spaghetti pistou.
- Toss the spaghetti with the shrimp and the red pistou. Moisten with reserved pasta water as needed. Top with the herbed crumbs.
Herbes de Provences Crumbs
- Heat the oil on medium heat in a nonstick skillet. Add the baguette crumbs, herbes de Provence, and salt. Toast until dry and crisp, stirring often.
- Heat the olive oil in a sauté pan over medium-high heat. Cook the shrimp 2 minutes per side.
print this recipe