Shrimp Pesto Pasta is a perfect balance of creamy, herby, and bright. Not too heavy, but perfectly satisfying.
- 8 ounces (about ½ package) spaghetti or bucatini noodles
- 2 cups basil leaves
- 3 garlic cloves
- ¾ cup pine nuts
- ⅓ cup Parmesan cheese
- ¼ cup fresh-squeezed lemon juice
- ½ teaspoon Kosher salt
- Generous ¼ teaspoon black pepper
- ½ cup avocado oil or high-quality olive oil
- 1 pound jumbo shrimp (16/25 count), peeled and deveined
- 3 tablespoons olive or avocado oil, separated
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Zest of half a lemon
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Bring a large pot of water to a roaring boil and cook pasta according to package directions. While waiting on the water to boil and the pasta to finish cooking, make the pesto and shrimp as follows.
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Add the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper to the bowl of a food processor fitted with a blade attachment. Process until all of the ingredients are finely minced and a paste-like mixture forms.
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With the food processor on, very slowly drizzle in the oil through the feed tube. Toss with warm pasta (if desired) and enjoy!
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Pat the excess moisture away from the shrimp using a paper towel. Add the shrimp to a medium-sized mixing bowl, drizzle with 1 tablespoon of oil, add spices and lemon zest, and toss until evenly coated. Set aside.
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Add 2 tablespoons of oil to a large sauté pan over medium-high heat and allow it to come to temperature. Then, add one single layer of shrimp, leaving a bit of space in between each one.
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Cook for about 2 minutes, then flip and cook for about 2 minutes more on the other side. Repeat the cooking process with any remaining shrimp. The shrimp are ready when completely opaque and semi-firm to the touch.
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Toss the pasta and pesto together until the pasta is well-coated. Add the shrimp and gently toss once more. Serve and enjoy!
Makes about 2 cups.