PASTA WITH SHRIMP, PESTO & CURED HAM

Pasta with Shrimp, Pesto & Cured ham image

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients
SERVINGS: 6
1 thin slice of garlic
2 tablespoons pine nuts
1 teaspoon kosher salt, plus more
4 cups (packed) fresh basil leaves
1 cup plus 2 Tbsp. olive oil
3/4 cup finely grated Parmesan
3/4 cup finely grated Pecorino Romano
1 pound pasta (such as gemelli or fusilli)
1 ounce thinly sliced Speck, country ham, or prosciutto, chopped
2 pounds large shrimp, peeled, deveined
Freshly ground black pepper

Steps:

Blend garlic, nuts, 1 tsp. salt, and 1 ice cube in a blender on low speed to a coarse paste. Add basil, 1 cup oil, and 2 Tbsp. ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine. Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.
Do Ahead: Pesto can be made 3 days ahead. Top with a little oil; cover and chill.
Recipe by Danny Bowien, Mission Cantina, NYC
Photograph by Randy Harris
original recipe on bon appetit: http://www.bonappetit.com/recipe/pasta-with-pesto-shrimp-and-cured-ham