Serves 4

1 lb. large shrimp
1 1/2 lb. pasta
Pesto {recipe follows}
3 sun-dried tomatoes packed in oil {optional}

PESTO
1/3 cup pine nuts
2 cups fresh basil leaves, lightly packed {rinsed, patted dry, and stems removed}
1/2 cup olive oil
2 cloves garlic, minced
3 tablespoons unsalted butter, softened
1/2 cup freshly grated Parmesan cheese
2 talbespoons freshly grated Romano cheese
Salt to taste

Cook shrimp and set aside. Cook pasta al dente and drain, reserving 1 to 2 tablespoons liquid. Mix pesto with reserved pasta liquid, then toss with pasta. Place in serving bowl, top with shrimp, and garnish with thinly sliced sun-dried tomatoes if desired. PESTO Toast pine nuts by placing in pan over medium heat and cooking, stirring continuously, until golden brown. Put nuts, basil leaves,oil and garlic in food processor fitted with metal blade. Blend until smooth, scraping sides of processor bowl with spatula as necessary to make sure all ingredients are evenly mixed. Add butter and cheeses, and blen until mixture is combined. Season with salt

Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960