Pasta-Wrapped Shrimp with Pesto

This pasta-wrapped shrimp makes an impressive presentation. And the taste is equally fantastic.

Serves: 10Hands-on: 40 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 3 shallots, peeled and minced
  • ½ bulb garlic, peeled and minced
  • ½ tsp. ground black pepper
  • 3 cups durum wheat flour
  • ⅛ tsp. iodized salt
  • 3 large eggs
  • ¼ cup olive oil
  • ¼ cup water (room temperature)
  • 2 lbs. medium fresh shrimp, peeled and deveined
  • 2 cups pesto

Directions

  • In a small bowl, combine shallots, garlic, and black pepper. Set aside.
  • Sift together the flour and salt into a large mixing bowl. Whisk the eggs in a small bowl. Mix the olive oil and water into the eggs.
  • Make a well in the center of the flour and pour in the egg mixture. Mix together the flour mixture and egg mixture by hand or in a mixer with a dough hook until the dough forms in to a ball. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 1 hour.
  • Roll out the pasta dough into a sheet as thin as possible, taking care not to tear the dough. Cut into 3-inch squares.
  • Place 1 shrimp in the center of each square. Add approximately ¼ to ½ teaspoon of the garlic and shallot mixture. Wrap and seal the shrimp in pasta.
  • Bring a large pot of water to a boil. Add the pasta, and cook for 3 to 5 minutes, until the pasta is al dente and the shrimp are cooked through. Drain and serve with the pesto. (Do not heat the pesto.)

Recipe Information

Serves: 10

Ingredients

  • 3 shallots, peeled and minced
  • ½ bulb garlic, peeled and minced
  • ½ tsp. ground black pepper
  • 3 cups durum wheat flour
  • ⅛ tsp. iodized salt
  • 3 large eggs
  • ¼ cup olive oil
  • ¼ cup water (room temperature)
  • 2 lbs. medium fresh shrimp, peeled and deveined
  • 2 cups pesto

Directions

  • In a small bowl, combine shallots, garlic, and black pepper. Set aside.
  • Sift together the flour and salt into a large mixing bowl. Whisk the eggs in a small bowl. Mix the olive oil and water into the eggs.
  • Make a well in the center of the flour and pour in the egg mixture. Mix together the flour mixture and egg mixture by hand or in a mixer with a dough hook until the dough forms in to a ball. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 1 hour.
  • Roll out the pasta dough into a sheet as thin as possible, taking care not to tear the dough. Cut into 3-inch squares.
  • Place 1 shrimp in the center of each square. Add approximately ¼ to ½ teaspoon of the garlic and shallot mixture. Wrap and seal the shrimp in pasta.
  • Bring a large pot of water to a boil. Add the pasta, and cook for 3 to 5 minutes, until the pasta is al dente and the shrimp are cooked through. Drain and serve with the pesto. (Do not heat the pesto.)

Nutrition Information

Nutrition Information
Amount per serving
Calories540
Total Fat29g
Saturated Fat5g
Cholesterol200mg
Sodium650mg
Total Carbohydrate41g
Dietary Fiber3g
Sugars1g
Protein29g