Shrimp Pesto Pasta is a perfect balance of creamy, herby, and bright. Not too heavy, but perfectly satisfying.
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.
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.
With the food processor on, very slowly drizzle in the oil through the feed tube. Toss with warm pasta (if desired) and enjoy!
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.
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.
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.
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.
The Anthony Kitchen