I can't take all the credit for this recipe. My sister introduced me to a non-traditional way of making pesto. I wasn't a huge fan of basil in my younger years, but thankfully I've come to my senses and realized basil is the bomb.com! Anyway, this spinach pesto is so insanely easy to make and is so versatile. If you follow my recipe, I recommend NOT scheduling a date for the next 24 hours as you will most certainly have severe garlic breath. You might be lonely for one night but your stomach will be happy, I promise! Some of my tips for making pesto:
Garlicky Spinach Pesto with Shrimp Recipe:
1 Pound of Deveined Shrimp (shells & tails off)
1 Pound of Fresh Pasta (or boxed if ya ain't got time)
2 Tablespoons of Extra Virgin Olive Oil
Pesto
1 Bag of Fresh Spinach (6 cups)
1/2 Cup of Freshly Grated Parmesan-Reggiano Cheese
1/2 Cup of Extra Virgin Olive Oil
5 Cloves of Garlic
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Juice of 1/2 Lemon
Combine the fresh spinach, grated cheese, olive oil, garlic, salt, pepper and lemon juice into the food processor. Pulse until well combined. Add olive oil and a pinch of red pepper flakes to a sauté pan on medium heat. Place shrimp in pan, add two tablespoons of the pesto and cook until shrimp turn pink. This should only be a few minutes, you don't want to overcook the shrimp! Take shrimp out of the pan and set aside. Once the pasta is drained, combine shrimp, pesto, and pasta into the pot and stir. If desired, grate additional cheese on top once served.
- I recommend using a food processor or blender, it makes things quicker and easier.
- Use the highest quality extra virgin olive oil that you have in the house to obtain the best flavor possible.
- Traditional pesto uses pine nuts but I'm not a huge fan and my sister is allergic so we excluded that ingredient in this recipe. If you're down with pine nuts, use 1/3 cup for this recipe.
- Lastly, I'm pairing the pesto with shrimp and homemade pasta but you can pair this pesto recipe with chicken, steak, or on a yummy flatbread!
Garlicky Spinach Pesto with Shrimp Recipe:
1 Pound of Deveined Shrimp (shells & tails off)
1 Pound of Fresh Pasta (or boxed if ya ain't got time)
Pesto
1 Bag of Fresh Spinach (6 cups)
1/2 Cup of Freshly Grated Parmesan-Reggiano Cheese
1/2 Cup of Extra Virgin Olive Oil
5 Cloves of Garlic
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Juice of 1/2 Lemon
Combine the fresh spinach, grated cheese, olive oil, garlic, salt, pepper and lemon juice into the food processor. Pulse until well combined. Add olive oil and a pinch of red pepper flakes to a sauté pan on medium heat. Place shrimp in pan, add two tablespoons of the pesto and cook until shrimp turn pink. This should only be a few minutes, you don't want to overcook the shrimp! Take shrimp out of the pan and set aside. Once the pasta is drained, combine shrimp, pesto, and pasta into the pot and stir. If desired, grate additional cheese on top once served.
Comments
Post a Comment