Shrimp Pesto Pasta
Servings 4 servings
Calories 540kcal
Ingredients
- 8 oz pappardelle (durum what semolina and egg recommended)
- 1 lb tiger shrimp (peeled, deveined, tails left on or removed)
- 1 cup basil pesto (homemade recommended, see notes)
- 2 garlic cloves (pressed)
- olive oil (for pan-frying)
- 2 small zucchini
- salt and pepper to taste
For garnish:
- grated parmesan cheese to taste
- salt and pepper to taste
- 1 Tbsp pan-roasted pine nuts
- 1 Tbsp finely chopped fresh basil
Instructions
- Place the peeled and de-veined shrimp in a medium bowl. Add one tablespoon of olive oil, one teaspoon of salt and a 1/4 teaspoon of black pepper. Mix well and set aside.
- Rinse the zucchini, then, using a peeler, cut lengthwise into very thin slices.
- Heat half a tablespoon of olive oil in a non-stick pan over high heat and fry zucchini strips, frequently stirring, for about 1-2 minutes, until lightly softened and slightly browned. Set aside.
- Bring a large pot of water to a boil. Add a teaspoon of salt and a teaspoon of olive oil, and cook the pasta al dente. Once cooked, drain and set aside.
- Meanwhile, heat one tablespoon of olive oil in a large skillet over high heat. Add half a pound of shrimp and cook on both sides, about 1-2 minutes per side, until the shrimp are pink in color and cooked through. Do not overcook! Remove from the pan and set aside. Add half a tablespoon more of oil and repeat with the other half of the shrimp.
- In the same skillet, cook the garlic over medium heat for about 30 seconds, until fragrant. Add the pasta and stir. The add the pesto and stir well. Taste and season with salt and pepper to taste. Add the fried zucchini strips and gently stir them in, taking care not to break them.
- Remove the pesto pasta from the pan and transfer to serving plates. Top with shrimp, chopped fresh basil, roasted pine nuts and freshly ground Parmigiano Reggiano cheese. Drizzle with a little bit of oil and serve.