Dinner Party Menu Series: Pesto Compound Butter with Roasted Tomatoes + Shrimp

Fresh Pesto:

• 1 c fresh basil
• 3 garlic cloves
• 1/3 c Parmesan
• 1/3 c Pecorino
• 1/3 c Olive oil, more if needed
• Zest & juice of 1 lemon
• 1/2-1 tsp Kosher salt to taste
• Pepper
• Directions: pulse altogether in a food processor until reached desired consistency. Add more olive oil if needed to thin out. Add salt to taste!
• *I prefer no pine nuts so that the butter has a smoother consistency

Compound Butter:

• 2 sticks of room temp butter
• 1/2 c pesto
• 1/3 cup of parmesan & pecorino
• Salt
• Pepper
• Directions: fold all ingredients together in a bowl. Place butter onto a sheet of Saran Wrap and fold until a log is created. Place asap into the fridge to firm up for a few hours. Can be thrown in the freezer for 30-45 min if on a time crunch!

Roasted Tomatoes:

• 1 Pint cherry tomatoes, halved
• 1 tbsp olive oil
• 3 cloves garlic, minced
• salt and pepper

*Directions: combine ingredients on a baking sheet and roast at 400 F for 20-25 min. Take out & set aside.

Shrimp:

• 1 lb shrimp, peeled, deveined, and pat dry with paper towels
• 2 tbsp salted Butter
• Salt & pepper
• *Directions: in a pan over medium heat, throw in butter until sizzling. Season shrimp on both sides with salt & pepper. Add to pan & sear for 1 min, then flip over to cook another few minutes. Continue this until cooked through. Shrimp will form a “C” shape and have turned pink. Remove from pan and set aside.