Firehouse Friday's: Bristol

(WTNH) -- Bristol firefighters prepare fresh pesto and shrimp.

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Fresh pesto and shrimp
3-4 Tablespoons of extra virgin olive oil
1-2 Tablespoons of butter
2-3 cloves garlic
1/3 cup kalamatta olives
1/3 cup sun dried tomatoes or sliced red cherry peppers for spicy flavor
2 lbs fresh or thawed frozen uncooked shrimp de veined and de shelled
1/3 cup of fresh pesto recipe below
1 pound of your favorite pasta
Fresh grated parmesan cheese

Start by boiling water for your pasta
Drop pasta in water
In a separate pan while your pasta is cooking
Over medium heat sauté' garlic until soft DO NOT allow garlic to burn
Add shrimp, cook shrimp until done, flip shrimp while they are cooking to cook both sides. Shrimp will turn from blue color to pink when done.
When shrimp is cooked, Add kalamatta olives and sun dried tomatoes or red sliced cherry peppers until warm
Add pesto and mix all ingredients together
Strain pasta when done
Plate pasta, top with shrimp and pesto sauce, fresh grated parmesan cheese
Salt and pepper to taste

Pesto
2 cups fresh cleaned basil leaves packed
3 cloves garlic
½ cup fresh parmesan cheese
1/3 cup of pignolla nuts
½ cup extra virgin olive oil
Pepper/ Salt
 
In food processor add basil leaves and garlic, pulse until mixed
Add parmesan cheese and pignoli (pine) nuts, pulse until mixed
Sides of food processor may need to be scraped with spatula
Now add oil in a steady stream with food processor running until the mixture becomes smooth