Shrimp Spaghettoni Base Pesto Recipe

Make the pesto

In a food processor combine basil, parsley, toasted pine nuts, grated cheese, garlic, lemon zest and lemon juice. Pulse to a coarse paste. With the processor running, slowly stream in 1/2 cup extra-virgin olive oil until emulsified. Season with 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust; set aside in a bowl.

Prepare pasta water

Bring a large pot of salted water to a rolling boil (salted like the sea). Reserve 1 cup of the cooking water before draining.

Cook the spaghettoni

Cook 12 oz spaghettoni to 1 minute less than package al dente in the boiling water. Timing is important because the pasta will finish in the sauce. Reserve 1 cup pasta water, then drain the pasta.

Cook shrimp

While pasta cooks, pat 12 large shrimp dry and season lightly with salt and pepper. In a large skillet over medium-high heat melt 1 tablespoon butter and add 1 tsp olive oil. When shimmering, add shrimp in a single layer and sear 1.5 minutes per side until just cooked through and opaque. Remove shrimp to a plate and tent loosely to keep warm.

Build the sauce

In the same skillet over medium heat melt remaining 1 tablespoon butter. Add minced garlic (from breadcrumb section) if using here alternatively keep garlic strictly for crumbs — for balanced flavor add 1 small minced clove now; cook 30 seconds until fragrant. Pour in 1/4 cup dry white wine and deglaze, scraping any brown bits. Reduce until almost evaporated, about 1–2 minutes. Add 1/2 cup stock and 1/4 cup reserved pasta water; bring to a gentle simmer. Stir in 3 tablespoons prepared pesto and 1/4 tsp red pepper flakes. Taste for seasoning and add more pasta water to loosen; sauce should coat the back of a spoon.

Finish pasta with shrimp

Add drained spaghettoni to the skillet and toss vigorously with the sauce for 1–2 minutes over medium heat so the pasta absorbs the sauce and finishes cooking. Add remaining pasta water by tablespoons if needed. Return shrimp to the pan and gently fold to combine, warming them through without overcooking. Turn off heat and stir in 1 tablespoon grated Pecorino if desired for extra silkiness.

Toast breadcrumbs and sesame

In a small skillet over medium heat melt 2 tbsp unsalted butter with 1 tsp neutral oil. Add 1 cup fresh breadcrumbs and 1 tbsp toasted sesame seeds. Cook, stirring constantly, until breadcrumbs are golden brown and crisp, about 4–6 minutes. Reduce heat if they brown too quickly.

Add garlic

Push breadcrumbs to the side of the pan and add the minced 2 garlic cloves. Cook 30–45 seconds until fragrant (do not let garlic burn), then mix with the toasted breadcrumbs.

Finish breadcrumb mix

Remove pan from heat and stir in 1 tbsp grated bottarga, 1/2 tsp lemon zest, 1 tbsp chopped parsley, 1/4 tsp sea salt and 1/4 tsp black pepper. Let cool slightly — crumbs will crisp further as they cool. Taste and add a pinch more bottarga or salt if desired.

Divide the spaghettoni and shrimp between 4 warm plates (serves 4). Spoon any residual sauce over the pasta. Sprinkle a generous tablespoon of bottarga sesame garlic breadcrumbs over each portion, leaving some for the table.

Finish each plate with a light drizzle (about 1 tsp) of extra-virgin olive oil, scatter microgreens or small basil leaves, shave or dust 1/2 tbsp additional bottarga over the top and finish with freshly ground black pepper to taste.

Serve immediately so breadcrumbs remain crisp.