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Pesto Compound Butter with Roasted Tomatoes + Shrimp

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Ingredients

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.

Method

  1. Boil 1 lb spaghetti while tomatoes & shrimp are cooking
  2. Wipe out the pan from the shrimp, and set to low heat. Melt a few pads of pesto compound butter until sizzling
  3. Add cooked pasta, and toss with tongs. Add more pesto butter & repeat this process until it tastes good to you.
  4. Add more Parmesan and cooked shrimp, toss well & take off heat
  5. Place into serving dish, top with roasted tomatoes, fresh basil, more parmesan, lemon zest & juice, flaky salt to taste, and cracked black pepper
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