Pesto Pasta With Shrimp and Salmon

Name: Pesto Pasta With Shrimp and Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 to 3 servings
Ingredients: Salt and finely ground black pepper; 4 loosely packed cups/about 2 ounces basil leaves and tender stems, plus more for garnish; 2 loosely packed cups/about 1/2 ounce flat-leaf parsley leaves and tender stems; 1/2 cup/3/4 ounce grated Parmesan; 1/2 cup/3/4 ounce grated Pecorino Romano; 3 garlic cloves, sliced; 1/4 cup canola oil; 1/4 cup olive oil, plus more as needed; 5 ice cubes; 8 ounces cavatelli or other short pasta; 8 ounces peeled and deveined shrimp (preferably small to medium), tails removed; 8 ounces boneless salmon (preferably skinless), cut into 1-inch dice

Recipe from Meliano Plasencia

Adapted by Eric Kim

Updated Oct. 11, 2023

Pesto Pasta With Shrimp and Salmon — Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 4(272)
Comments: Read comments

Anyone who makes pesto knows how quickly its vibrant color can smirch. But this Nickelodeon-green variation on the Genoan classic, from the chef Meliano Plasencia of Da Andrea in New York City, achieves a velvety sheen thanks to a couple of tricks: A high-powered blender aerates the mixture, leaving behind the smoothest emulsion. (A food processor won’t achieve the same results but they’ll still taste delicious.) Ice cubes prevent the basil from heating up and oxidizing. The pine nuts in Mr. Plasencia’s original recipe, which won second place in a pesto invitational back in 1985, have been nixed in recent years to accommodate diners with allergies. Without the nuts, this pesto tastes of pure basil. If skipping the seafood, you could up the pasta to one pound, or refrigerate any leftover pesto, an instant soup or sandwich flavor booster, in an airtight container for up to 3 days. —Eric Kim

Featured in: The Secret to the Greenest Pesto

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Ingredients

Yield:2 to 3 servings

Salt and finely ground black pepper
4loosely packed cups/about 2 ounces basil leaves and tender stems, plus more for garnish
2loosely packed cups/about ½ ounce flat-leaf parsley leaves and tender stems
½cup/¾ ounce grated Parmesan
½cup/¾ ounce grated Pecorino Romano
3garlic cloves, sliced
¼cup canola oil
¼cup olive oil, plus more as needed
5ice cubes
8ounces cavatelli or other short pasta
8ounces peeled and deveined shrimp (preferably small to medium), tails removed
8ounces boneless salmon (preferably skinless), cut into 1-inch dice

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil.
Step 2
Make the pesto: In a large bowl, toss together the basil, parsley, Parmesan, Pecorino Romano, garlic and canola oil. Transfer to a blender, add ¼ cup olive oil, then top with the ice. Blend on high speed, pressing the leaves down, scraping the bowl and adding more olive oil as needed for a very smooth, pale green pesto. Season to taste with salt and pepper, and blend again.
Step 3
Make the pasta: Add the pasta to the boiling water and cook according to package instructions until al dente.
Step 4
Five minutes before the pasta is done, season the shrimp and salmon with salt and pepper. Heat a large skillet over medium-high, then add enough olive oil to lightly coat the bottom. Add the seafood and cook, stirring occasionally, until almost cooked through, about 2 minutes. (You’re not looking for color on the seafood.)
Step 5
Add ¼ cup of the pasta water to the seafood and continue cooking, shaking the pan occasionally, until most of the water has evaporated.
Step 6
Drain the pasta and return it to its pot. Add the seafood mixture to the pasta. Off the heat, add the pesto and gently toss to coat, about 30 seconds. Taste for seasoning, adding salt and pepper as desired. Garnish with more basil and serve immediately.

Ratings

4 out of 5

272 user ratings

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Comments

Ray1 year ago

adding lemon juice to the basil before blending will keep the pesto green. No ice needed.

Jimmy1 year ago

why canola oil? why not all olive oil?

Gary1 year ago

I do not include the cheese in the pesto. It causes the pesto to clump as the cheese melts upon hitting the hot pasta. Add the pesto first and toss. Then adding the cheese after seems to avoid clumping.

Jessica B.7 months ago

I used Nutritional Yeast instead because I didn't have enough cheese on hand and spinach for the same reason with basil. My family doesn't like a sharp garlic bite that comes form raw garlic, so I only used one clove, albeit a larger one. Next time I might add lemon because I like the flavor profile and how it keeps traditional pesto green. Speaking of traditional pesto, wondering about the absence of nuts? SUPER DELICIOUS! Tastes like a creamy pesto - decadent but so light.

Elena11 months ago

I chilled my food processor bowl and had no issue keeping the beautiful green color of the pesto. If there are leftovers it tastes just as delicious cold/room temperature the next day.

David C1 year ago

I did the recipe as shown and added pignolias because I fear change. It was amazing. The seafood turned out perfect and delicious. This will become a routinely cooked meal in my house. Thank you!

Richard X3 months ago

I guess that means none who ate this are allergic to nuts.

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