Monday, June 18, 2018

Shrimp Pesto Pasta

I love the changing of the seasons There's beautiful weather, which provides amazing produce. You can dine outside. So, today I'm sharing one of my favorite Spring dinners that is great served warm or room temperature. It's my Spring Vegetable and Shrimp Pasta.

This dish takes advantage of seasonal produce - asparagus and mushrooms. And, shrimp are in season! This recipe celebrates all of these seasonal ingredients. It's a quick, easy and most importantly delicious meal. Here's the recipe.

Cook time: 30 minutes
Serves: 4

1 1/2 cups orzo
1 cup portabella mushrooms, washed and sliced
1 bunch of asparagus
1 pound large (20/25 per pound) shrimp
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pesto
2 Tablespoons olive oil

For the pesto:
1/3 cup pine nuts, toasted
2 cups basil
2 Tablespoons freshly squeezed lemon juice (the juice of 1 lemon)
1 garlic clove
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil

Pairing knife for deveining shrimp
Measuring cups
Measuring spoons
Cutting board
Medium-sized saucepan
Food processor

In a dry pan, toast pine nuts for 5-7 minutes until fragrant and light brown.

To make the pesto, add basil, toasted pine nuts, lemon juice, garlic clove, salt, peeper and olive oil to a food processor. Pulse to combine. Set aside.

Heat oven to 400*F. On a baking sheet, toss asparagus with 1 Tablespoon olive oil. Roast for 15-20 minutes or until fork tender.

In a medium-sized sauce pan add 4 cups water and 1/4 teaspoon salt. Bring to a boil. Add orzo and cook according to package directions. Drain orzo, and set aside.

In a large skillet, add 1 Tablespoon olive oil, and heat over medium heat. Add mushrooms and sauté until tender. Add shrimp. Cook 2-3 minutes per side until opaque and firm. Internal temperature should read 145* F. Set shrimp aside.

In a large mixing bowl, add orzo, pesto, shrimp, mushrooms and asparagus. Toss to combine. Plate and enjoy!

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