Lemony Shrimp With Pesto Farfalle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Boil water for pasta and cook as directed to al dente.
  • Pesto:
  • In a food processor, pulse together basil, garlic and a pinch of salt.
  • Add pine nuts and pulse again.
  • Scoop into a bowl and mix in 1/4 cup of olive oil and 1/4 cup of Parmesan. Stir gently. (If the sauce is not moist, add more oil.).
  • Season to taste and add the rest of the remaining cheese. Adjust oil again, if needed.
  • Squeeze juice of 1/2 - 1 lemon to pesto, to taste.
  • Clean and devein shrimp.
  • In a bowl add 1 tablespoons oil, juice from 1/4 lemon, pinch of salt and pepper. Add shrimp to mixture and coat.
  • Heat a grill pan over med-high heat. Spray with cooking spray.
  • Grill shrimp for 1 minute on each side. Once shrimp has been turned, squeeze juice from 1/4 lemon to coat.
  • Remove from heat.
  • Mix 1/2 of the pesto with the pasta to coat. Serve in warm bowls with shrimp served on top. Season with salt and fresh cracked pepper.
  • You may sprinkle a pinch of Parmesan and/or a fresh squeeze of lemon juice to make it even more delish.
  • Save extra pesto in a covered container in the refrigerator or freeze and use at a later date.
Advertisement