Recipe courtesy of Giada De Laurentiis
26 min
20 min
6 min
6 servings


  • 3/4 cups lightly packed fresh mint leaves
  • 1/2 cup lightly packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1 garlic clove
  • 1/4 cup olive oil
  • 2 tablespoons freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 2 pounds uncooked jumbo shrimp, peeled and de-veined
  • 2 tablespoons extra-virgin olive oil


Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.

Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.

Transfer the shrimp to a platter and serve.

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