Pesto Penne with Shrimp and Peas: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
*12 oz. penne | *12 oz. penne |
Revision as of 11:18, 16 March 2019
Ingredients
- 12 oz. penne
- 2 c. baby spinach
- 1 c. Fresh basil
- 1/3 c. plus 1 tablespoon extra-virgin olive oil
- 1/4 c. grated Parmesan, plus more for serving
- 1/4 c. pine nuts or almonds
- 1 clove garlic, minced
- kosher salt
- Freshly ground black pepper
- 1 lb. peeled and deveined medium shrimp
- 1 c. peas
- Crushed red chili flakes (optional), for garnish
Directions
- In a large pot of salted boiling water, cook pasta until al dente.
- Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, make pesto: In a small food processor fitted with a metal blade, pulse spinach, basil, and 1/3 olive oil until combined.
- Add Parmesan, pine nuts or almonds, and garlic and season with salt and pepper.
- In a large skillet over medium heat, heat remaining tablespoon olive oil.
- Add shrimp and cook until pink, 3 to 4 minutes.
- Add pasta, pesto, and peas to skillet and toss until completely combined.
- Stir in 1/4 cup pasta water and stir until creamy.
- Sprinkle with Parmesan and chili flakes (if using).