ISO: shrimp with pesto recipe

[greta]

i have loads of fresh basil and shrimp ready for cooking...i searched for recipes for shrimp and pesto dishes, to no avail. does anyone have any suggestions?
TIA!

[masimmons]

I make this all the time, but don't us a recipe. I saute shrimp in some olive oil with some white wine added, throw in the pesto and toss with hot pasta. I usually use the equivalant of 2 ice cubes of pesto - I make it and freeze it in ice cube trays. This is really good, also good with scallops. Just watch overcooking the shrimp. Sometimes I make a reduction of clam juice, white wine and (a little) olive oil and then add the shrimp and pesto last. This give the "sauce" a bit more intense flavor. I find if I add the pesto anytime except right before I am ready to pour over the pasta it sort of turns a strange color - doesn't hurt the flavor, just not as pretty to look at.

[lindrusso]

I made a dish the other night and had the same problem Mary Ann mentioned. I heated up some chopped tomatoes (canned) with a bit of chicken broth and wine. Then I added the pesto but kept it on the heat too long. It tasted really good (I served it over whole wheat pasta), but it was sort of brown. Looked like meat sauce! Anyway, if I did it again, I'd remove the pan from the heat and add the pesto at the last minute. I think the tomato and pesto combo would be good with shrimp as well - as long as you don't mind the possibility that it might not look pretty!

[emilycat]

Gail may swat me for this, since I don't know if the substitution would do the dish justice, but she posted a Calamari Pesto Salad that looks awesome; if you do a search for it, I'm sure you'll find it. Shrimp might work quite well with that.

[greta]

thank you all for your input!
i used a variation of lindrusso and masimmons suggestions (though your's was a great suggestion too, emilycat--i copied that recipe for future use).
the dish ended up being very tasty--how can you go wrong with fresh pesto? :)