So there I was in the kitchen, set on making pasta with shrimp & pesto. I blended up all my ingredients, I spooned it onto my pasta and started to chow down.
Fast forward to the following day when I realized I did not in fact make pesto as I forgot to put nuts in it! We enjoyed a lovely meal with tasty shrimp and a garlicky parsley blend, that was in no ways pesto.
But let me tell you, it was damn good. On to the recipe!
The key is to cook the shrimp on super low. You’re not going for a grilled style nor do you want any crispy parts. It’s all about low heat. They’ll cook ridiculously fast anyway so there’s no need to rush things!
Shrimp [almost] Pesto Pasta
- 1/2 pound Shrimp, each cut in half (about 7 or 8 whole per person)
- 3/4 cup Zucchini, small dice
- 1 lb. Penne Pasta (1 box)
- 1/2 + 1/2 cup Olive oil
- 1 cup parsley leaves, whole
- 3 cloves (whole) + 3 cloves (minced) Garlic
- 2 tsp Red pepper flakes
- Salt and Pepper
- Make parsley mixture. Blend 1/2 cup olive oil, parsley, 3 cloves garlic, 1 tsp red pepper flakes, and pepper in food processor until loosely combined.
- Cook pasta according to directions.
- While pasta is cooking, in a pan on medium low heat, add remaining olive oil and zucchini. Stir until zucchini becomes slightly translucent.
- Reduce heat to low. Wait 1-2 minutes for oil to cool slightly. Add garlic to pan.
- When garlic starts to become fragrant, add shrimp halves in a single layer. Do not stir yet.
- When shrimp starts to become pink, stir around pan until completely pink and cooked through. Do not overcook. Shrimp should be firm but not hard.
- Drain pasta, return pasta to pot. Toss with a little bit of olive oil from shrimp.
- Add shrimp mixture to pasta (reserving a bit of shrimp to place on top of pasta), mix well and top with fresh black pepper and/or red pepper flakes.
- Serve & Enjoy!! (Perfect with some white wine!)