1. Preheat oven to 350 degrees Fahrenheit. 2. Place the pine nuts on a small baking pan and toast for 10 minutes. Add to a food processor, along with the chopped basil, garlic, ¼ cup olive oil, salt, and Parmigiano-Reggiano cheese. Pulse till smooth. Set aside. 3. In a pasta pot, bring water to a boil. Add fettuccine and bring to a boil again and cook 12 minutes for al dente and 2 minutes more for softer pasta. Stir occasionally. 4. Meanwhile, zest the lemon and add the zest to a medium bowl, along with the juice of the lemon. Stir the shrimp in the bowl to coat. Toss with Panko crumbs. Add the 1/3 cup olive oil to a large skillet and heat to medium heat. Add the shrimp and brown on both sides, approximately 3 minutes on each side or until shrimp loses its’ opaque color. Remove shrimp from skillet. 5. Add onion and sauté 2 to 3 minutes until tender. Add cayenne pepper and the jar of Ragu Cheese Creation Roasted Garlic Parmesan. Stir in reserved pesto. Stir in fettucine. Return shrimp to top of skillet. Serve immediately. Serves 4. Garnish each plate with a sprig of fresh garlic. ---------------------------------------------------------------------------
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