Shrimp with Walnut Pesto and Vegetables

Shrimp with Walnut Pesto and Vegetables
Walnut Pesto Sauce
4 cups fresh basil leaves, loosely packed
1 cup fresh parsley, loosely packed
1 cup walnuts
2/3 cup extra virgin olive oil
4 large cloves garlic, chopped

Heat a medium pan over low heat. Add 1/3 cup olive oil, 3 cloves chopped garlic and walnuts. Sauté for 2 to 4 minutes or until garlic is soft but not browned. Set aside and allow to cool. In a food processor, combine 1/3 cup olive oil, basil, parsley, and remaining chopped garlic clove. Add cooled walnut mixture and blend until well incorporated.

Shrimp with Walnut Pesto and Vegetables
8 jumbo shrimp, deveined, tail on
2 cups cherry or grape tomatoes, halved
2 small zucchinis, diced into 1-inch cubes
1 tablespoon teaseed oil or other higher-temperature oil
½ cup white wine
3 cloves garlic, chopped
3 cups cooked pasta
6 tablespoons Walnut Pesto Sauce
¼ cup fresh parsley or fresh basil, chopped
Salt to taste
Grated parmesan cheese to taste
Optional Ingredients:
1 cup cooked white beans
½ teaspoon fennel seed

Heat a large pan or wok to medium heat, add olive oil and garlic, and sauté for 2 minutes. Before the garlic browns, add zucchini, shrimp, optional ingredients, and white wine. Cover tightly and cook for 5 minutes. Add halved tomatoes and cook uncovered for another 5 minutes. Toss once or twice to ensure that all ingredients are cooked evenly. Remove from heat. Toss Walnut Pesto Sauce into cooked pasta, then add cooked vegetables. Serve hot.