Shrimp Pesto Pasta

by kara on September 17, 2011

Fall is approaching us in Minnesota.   There’s no denying it.  Fortunately, we still have a bunch of basil in our herb garden.  I love being able to walk outside in my yard and grab what I need to make a simple and fresh dinner.  This was the first time my 4 year old, Jack, tried this dish.  He wasn’t as big of a fan as I had hoped.  I think the red pepper flakes made it too spicy for him, so adjust seasonings accordingly for younger palates.

Shrimp Pesto Pasta

8 oz. dried spaghetti noodles (I use Dreamfields)

1 cup fresh basil leaves

1/4 cup fresh lemon juice

2 large garlic cloves, peeled

3 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1 lb. asparagus

1 lb. large, uncooked shrimp, peeled and deveined

1/4 -1/2 tsp. red pepper flakes

Additional salt and pepper for seasoning

Grated Parmesan Cheese

Directions:

Cook the spaghetti noodles according to directions on the package.  In the meantime, combine the basil, lemon juice, garlic, 1 Tbsp. olive oil, salt and pepper in a blender.  Pulse mixture until smooth and set aside.

Saute the asparagus in 2 Tbsp. olive oil in a large skillet.  Once asparagus is crisp-tender, add the shrimp and red pepper flakes.  Season with salt and pepper.  Stir frequently until shrimp is pink.

Drain the spaghetti and place it in a large bowl.  Add the basil mixture and mix to combine.  Top with the shrimp/asparagus mixture and grated parmesan cheese. Serve immediately.   Makes 4-6 large servings.

 

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