Shrimpy Tortellini with Pesto Cream Sauce

Creamy pesto.  MMMMMM.  Creamy Pesto.  One of my family's favorite sauces for pasta.  Usually, I do chicken and penne, but today I decided to deviate from the norm.  You know?  It worked! :)  Fresh basil is best, but jarred will do in a pinch.  Freshly grated parmesan is a must--no substitutes for that...the stuff in the green can is not even the same food, in my opinion.  Another key ingredient is the shrimp/prawns--the best kind to buy is flash frozen whole shrimp (heads, shells etc still on...it's a little tedious to clean and devein, but OH so much better tasting!)...Here the fish monger normally has it, but in Minnesota (or other non-coastal areas I guess), the only place I could find it was at the Asian grocer, so maybe have a look there if you have difficulty finding it.

creamy pesto shrimp tortellini

Ingredients:

1 pound tortellini (I used dried this time, but fresh would be even better)

1 pound whole shrimp or prawns, shelled and deveined, then rinsed

4 cloves garlic

1/2 cup toasted pine nuts (to toast pine nuts, just toss them in a dry skillet over medium heat until lightly browned and aromatic)

1 large bunch basil (by large, I mean about 2 cups leaves), stemmed

1 large bunch parsley, stemmed

1/2 cup freshly grated parmesan cheese, plus more for garnish

salt and cracked black pepper to taste

extra virgin olive oil to taste

2 cups cream

Preparation:

Prepare pasta according to package directions.

When pasta is just barely al dente, add shrimp and cook 2 minutes more.

Drain.

Meanwhile, make pesto.

Using a food processor, first process garlic, then add in pine nuts and pulse a bit.

Add basil and parsley and continue to process until finely chopped.

Now toss in the parmesan, salt and pepper and pulse until combined.

In a steady stream, add enough olive oil to bind the pesto (so it sticks together, but isn't liquid-y).

After you've drained the pasta, spoon the pesto into the same pot and lightly sautee over medium heat until aromatic.

Add cream and stir constantly until heated through and beginning to thicken, about 3 minutes.

Toss in drained pasta and shrimp and stir to coat through.

Serve with parmesan shavings.