Peel the garlic clove. Wash the basil, shake dry, pluck the leaves. Purée the basil, garlic clove, miso, pine nuts, parmesan, olive oil and toasted sesame oil in a blender until the mixture is smooth. Season with salt.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove a coffee cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.
Add the pesto to pasta tossing to combine. Thin the pasta as desired with the reserved pasta cooking water.
To prepare the shrimp, wash them and pat dry. Heat the olive oil and butter in a large pan over medium heat. Add the shrimps, cajun seasonings, garlic powder and cook on both sides until seared, about 2-3 minutes per side. Remove from the heat and stir in the lemon juice.
Serve the shrimps with the pasta.
Preparing In The Kitchen
Peel the garlic clove. Wash the basil, shake dry, pluck the leaves. Purée the basil, garlic clove, miso, pine nuts, parmesan, olive oil and toasted sesame oil in a blender until the mixture is smooth. Season with salt.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove a coffee cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.
Add the pesto to pasta tossing to combine. Thin the pasta as desired with the reserved pasta cooking water.
To prepare the shrimp, wash them and pat dry. Heat the olive oil and butter in a large pan over medium heat. Add the shrimps, cajun seasonings, garlic powder and cook on both sides until seared, about 2-3 minutes per side. Remove from the heat and stir in the lemon juice.
