WALNUT PESTO WITH SHRIMP
Serves 4 INGREDIENTS
3 tablespoons kosher salt
2 teaspoons baking soda
1 pound peeled and deveined shrimp
4 ounces walnuts
3garlic cloves
2 teaspoons Red Boat Fish Sauce
Ground black pepper
2cups basil leaves
1 cup parsley
1cup plus 2tablespoons extra-virgin olive oil, divided 1pound spaghetti
DIRECTIONS
Place the salt, baking soda and 1quart of water in a medium bowl. Stir to dissolve the salt and baking powder. Add the shrimp and leave them in the brine for 15minutes, then remove. Blot dry with paper towels. Set aside until needed.
Place the walnuts in a single layer in a skillet. Over a low flame, toast the walnuts for 5minutes, shaking the pan constantly to avoid burning them. The walnuts are done when they become fragrant. Transfer the walnuts to a plate and set aside to cool.
Once the walnuts are cool enough to handle, roughly chop them and transfer to the bowl of a food processor.
Add the garlic, fish sauce and a pinch of black pepper to the food processor. Pulse the mixture a few times until the walnuts are minced, then add the basil and parsley and pulse two more times. Scrape down the sides of the bowl, then, with the motor running, slowly pour in 1 cup olive oil in a thin stream until the oil is well incorporated and emulsified. Transfer the pesto to a bowl. Set aside.
Cook and drain the spaghetti according to package instructions, reserving 1 cup of the pasta water.
Over high heat, add remaining 2 tablespoons olive oil to a large skillet. Working in batches as necessary to avoid overcrowding the pan, sear the shrimp for 1 minute on each side.
After all the shrimp have been seared, add the pesto, as desired, and the spaghetti. Saute for 2minutes, stirring constantly, until the shrimp are just cooked through. If the pasta looks too dry, add reserved pasta water as needed. Serve immediately.
— From “The Red Boat Fish Sauce Cookbook” by Cuong Pham, with Tien Nguyen and Diep Tran (Harvest/HarperCollins, $25)