For all of you vegetarians and vegans out there, or if you don’t like shrimp, try sauteing your favorite veggies to add in instead, such as asparagus or broccoli. You can even toss in roasted radishes!
This pesto has a secret ingredient - avocado! - which provides a lovely creaminess. Tossed with long strands of noodles and shrimp, this will be a dish that is great for weeknight eating or a fancy dinner party.
Prep time: 10 min Cook time: 20 min Total time: 30 min Serves: 4
Pine nuts - 2 tbsp (Sub walnuts if you're on a budget)
Basil - 2 cups, loosely packed
Garlic - 1 small clove, peeled
Avocado (small) - ½
Olive oil - 3 tbsp to ⅓ cup
Shrimp - 1 lb, shelled and deveined
Spaghetti - ½ lb (Sub fettuccine, linguine if you prefer)
Cooking oil - 1 tbsp
Peas - 1½ cups
Lemon - 1, juice of
Pine nuts (optional step) – Toast in a frying pan over medium-high heat until golden brown. It’s also completely fine to skip this step.
Make pesto – Combine pine nuts, basil, garlic, and avocado in a food processor. Pulse until ingredients are broken up. Drizzle in olive oil, while keeping food processor on, until you get a sauce-like consistency. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
Shrimp – Defrost, rinse, and dry.
Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.
This takes a bit of timing, but heat up a saute pan over medium-high heat 2 to 3 minutes before the pasta is done. Add cooking oil to saute pan and then shrimp to pan. Toss until pink on the outside.
Once pasta is done, use tongs to transfer cooked pasta directly from the saucepan into a saute pan (don’t toss pasta water just yet). Add in peas and pesto. Toss until everything is coated nicely and shrimp is cooked through. If you want your sauce to be ‘saucier’ just add a few tablespoons of pasta water. Remove from heat and finish with lemon juice. Season to taste with salt and pepper.
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