Sauteed shrimp with warm mint and pea pesto

Sauteed shrimp with warm mint and pea pesto.jpg


Mint and pea pesto:

  • 2 pounds fresh green peas (about 2 cups shelled)
  • ½ cup chopped fresh mint
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • ⅓ cup whipping cream
  • Salt and freshly ground pepper


  • 1 ½ pounds (750 grams) large shrimp, shelled
  • Salt to taste
  • 2 tablespoons olive oil
  • ½ cup chopped shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon smoked Spanish paprika
  • ¼ cup white wine
  • ½ cup fish or chicken stock
  • Freshly ground pepper


Bring a pot of water to boil. Add peas and blanch for 1 minute. Drain and rinse with cold water to stop cooking. Set 1 cup peas aside.

Add the other cup of peas to a food processor, along with mint, cheese, butter and cream, and process until almost smooth. Stir in reserved peas. When needed, heat in a skillet until warm and slightly runny, adding a little more cream if needed. Season with salt and pepper to taste.

Salt shrimp. Heat oil in a large skillet over medium-high heat. Add shallots and garlic and sauté for 30 seconds or until beginning to soften. Add shrimp and paprika and sauté for 2 minutes or until almost cooked through. Add wine and stock and bring to a boil. Cook until shrimps isare pink and slightly curled and sauce is reduced to ¼ cup, about 2 minutes longer.

Stir in pesto. Toss together and season with salt and pepper to taste.