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Pesto Orecchiette with Grilled Shrimp and Corn
Ingredients
  • 1 pound extra-large or jumbo shrimp, peeled and deveined
  • 2 ears corn, shucked
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 pound orecchiette pasta
  • 4 cloves garlic, sliced
  • 1 serrano pepper, thinly sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons Basil Pesto, recipe follows
  • Grated Parmesan, for garnish
  • Fresh basil leaves, for garnish
  • subheading: Basil Pesto:
  • 2 cloves garlic
  • Zest of 1 lemon
  • ¼ cup shelled and toasted pistachios
  • 1 cup olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 cups fresh basil leaves
  • ¼ cup grated Parmesan
Steps
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