Tonight's dinner comes from a cookbook put out by Williams-Sonoma simply called Pasta. It turned out very tasty and I really enjoyed the shrimp skewers.
Bucatini with Shrimp Skewers and Sicilian Pesto
adapted from Williams-Sonoma Pasta
1/2 cup blanched almonds
2 cloves garlic
1/2 cup extra-virgin olive oil
24 fresh basil leaves
1/4 cup Parmesan cheese, grated
3 T extra virgin olive oil
grated zest and juice of 1 lemon
1/2 t cumin
salt and pepper
1 pound shrimp
1 lb bucatini
To make the pesto, combine the almonds, garlic, and oilve oil in a blender or food processor and grind to a coarse paste. Add the basil and process until just blended. Add cheese and salt to taste. It should have some texture.
Bring a large pot of water to a boil. Heat a grill pan over high heat.
Meanwhile, combine the oilve oil, lemon zest, juice, cumin, salt, and pepper to taste in a lratge bowl to make a marinade. Shell the shrimp, leaving the tails intact, and devein them if the vein is visible. Add the shrimp to the marinade and miz well. Thread the shrimp on 4 long metal skewers.
Generously salt the boiling water, add the bucatini, and cook until al dente, 10-12 minutes.
Meanwhile, sear the shrmip skweres on the grill pan or in a broiler without moving them until they start to turn pink, 1-2 minutes. Turn and cook the other side until evenly pink, 1-2 minutes.
Drain the pasta, reserving about 1/2 cup of the pasta water. Put the pasta in a bowl. Pour on the pesto and toss, adding a few tablespoons of the cooking water to loosen the sauce, Serve the pasta alongside the shrimp.