So, if you’ve been following our blog for a while, you know that I’m kind of obsessed with pasta––especially pasta with a slightly Asian twist (see my Soy Sauce Butter Pasta with Shrimp and Shiitakes and my sister’s ma la cacio e pepe. We do love our carbs).
My dad actually came up with the idea of a Thai basil pesto a few months ago, and I have to admit…I was skeptical. Thai basil, after all, has quite a different flavor when compared with your run of the mill Italian variety. Also called cinnamon basil, Thai basil is most often used in stir-fries, adding a slightly spicy, fragrant flavor to Thai dishes.
I should have more faith in my father’s whacky ideas.
Because this Thai basil pesto was legit. Made with walnuts, fresh garlic, fruity olive oil, Thai basil, and lemon juice, it had great flavor––slightly more…cinnamon-y than regular pesto, but super buttery from the nuts. The minute I put this dish on the table, it was GONE within minutes. It was actually kind of scary how quickly it disappeared from the bowl.
You’ll need:
- 1 pound dried pasta (I used mezzi rigatoni, but any cut of pasta will work)
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- salt and pepper
- 1/2 teaspoon chili powder
- 1 cup heavy cream
For the pesto:
- 1/3 cup toasted walnuts
- 3 cloves garlic
- 1 1/2 cups thai basil leaves, packed
- 2 tablespoons lemon juice
- salt and pepper, to taste
- 1/2 cup olive oil
- 1/2 cup parmesan cheese
Bring a large pot of salted water to a boil. Add the pasta, and cook for 1 minute less than the time recommended on the box. Drain.
Meanwhile make the pesto. In a food processor, add the walnuts and garlic and puree.
Add the basil, lemon juice, salt, and pepper, and run the food processor, gradually streaming in the olive oil until the pesto is thoroughly pureed. Add the Parmesan and puree for another 30 seconds. Set aside.
In a separate skillet heated over medium high heat, add 2 tablespoons of olive oil. Season the shrimp with salt, pepper, and chili powder.
Sear the shrimp until golden and just cooked through. Do not overcook your shrimp! Remove the shrimp from the pan and set aside.
To the pan, add the cream, pesto and salt and pepper to taste.
Cook for about 1 minute, until thickened slightly. Stir in the pasta and continue cooking for another minute.
Serve, with the shrimp on top.
- 1 pound dried pasta
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- salt and pepper
- ½ teaspoon chili powder
- 1 cup heavy cream
- ⅓ cup toasted walnuts
- 3 cloves garlic
- 1½ cups thai basil leaves, packed
- 2 tablespoons lemon juice
- salt and pepper, to taste
- ½ cup olive oil
- ½ cup parmesan cheese
- Bring a large pot of salted water to a boil. Add the pasta, and cook for 1 minute less than the time recommended on the box. Drain.
- Meanwhile make the pesto. In a food processor, add the walnuts and garlic and puree. Add the basil, lemon juice, salt, and pepper, and run the food processor, gradually streaming in the olive oil until the pesto is thoroughly pureed. Add the Parmesan and puree for another 30 seconds. Set aside.
- In a separate skillet heated over medium high heat, add 2 tablespoons of olive oil. Season the shrimp with salt, pepper, and chili powder. Sear the shrimp until golden and just cooked through. Do not overcook your shrimp! Remove the shrimp from the pan and set aside.
- To the pan, add the cream, pesto and salt and pepper to taste. Cook for about 1 minute, until thickened slightly. Stir in the pasta and continue cooking for another minute. Serve, with the shrimp on top.
Alan says
I’ve spend half the day browsing your blog. The four of your are all so amazing. Your recipes are impeccable. Oh, and Sarah’s photography is as good as the food she photographs so well. Thank you all so much for the time you’ve spent to present all these amazing recipes and for the entertainment that goes with each of them.
Judy says
Thank you so much for your praise, Alan!
Sarah says
Thank you so much for those kind words, Alan!
Suzie says
This was amazing and simple! Boyfriend said it was the best thing I’ve ever cooked?
Our Thai basil plants are taking over our herb garden so we were looking for something other than Thai basil chicken – so happy we came across this recipe!
Substitutes walnuts for almonds (only thing we had) and used 8-12 count shrimp. Yummy!!!
Bill says
Hi Suzie,
I am sooo happy to hear you enjoyed it! This remains one of my favorite Asian influence pasta dishes, because I adore the taste of Thai basil. Personally, I think this is a sleeper recipe that has not been discovered by most people and hope your comment encourages others to try it!
Candice says
Will be trying this week will post with up date!
Sarah says
Can’t wait, Candice!
Gerlinde @sunnycovechef.com says
Lately I have been making pesto with different greens like the leaves of the fava beans. Your pesto and pasta looks intriguing to me. I will try it as soon as I find some Thai basil.
Chicory App says
Yummy! Thai flavors go well with almost anything!
Francesca says
Well, your dad’s a genius. This looks awesome. At the very least, the cream to pesto (!) looks awesome. And thai basil?? yay!
corinne says
This dish hit some kind of primal nerve for me. Will have to make this, or a variation there-of, soon. Thai basil isn’t coming in the farmshare for a while yet but Kale Pesto with shrimp sounds like it’s in the works.
Thanks for a kick in the recipe pants!
Stephanie says
What do you suggest as a non dairy alternative to the heavy cream? I generally use unsweetened almond milk as the “cream” alternative… Would that work or maybe coconut milk? Thanks!!
Chavella says
This looks delicious, as does everything you make. Try saying the name of this dish 5 times fast. :)