Lous Pesto Cream Sauce Recipes

CREAMY PESTO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
• Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
• Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

CREAMY PESTO GNOCCHI

Steps:

• Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
• Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
• Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
• Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with extra salt & pepper as needed and serve immediately.

LOU'S PESTO CREAM SAUCE

Steps:

• Crush garlic, lemon zest, salt, pistachios, and pine nuts to a smooth, thick paste with a mortar and pestal.
• Transfer to a blender and add 1/2 cup olive oil.
• Blend until very smooth.
• Add basil leaves in batches, stopping the machine and pushing the leaves down from time to time until a smooth paste is achieved.
• Transfer to a sauce pan.
• Add 2/3 cup of water to the blender and pulse/clean to get the rest of the paste, scrapping down the sides.
• Pour water into sauce pan with basil paste.
• Heat, stirring to combine.
• When heated through, stir in cream and cook until sauce has thickened a bit.
• Remove from heat and stir in cheese.
• Serve over rough pasta such as Rusticane-Pasta or Lanterne-Pasta.