Kale Pesto Shrimp Pasta
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Serves: 4-6
 
Ingredients
Kale Pesto
  • 2 cups baby kale, stems removed
  • ¼ cup fresh basil and flat leaf parsley
  • ½ cup extra virgin olive oil
  • ¼ teaspoon kosher salt
  • 2 gloves garlic
  • zest and juice of one lemon (about 2 teaspoons zest, 2 tablespoons juice)
  • ¼ cup raw walnuts (or almonds)
Shrimp
  • 1 pound raw 18-20 count shrimp, de-veined and shelled, defrosted & wiped dry
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 pound spaghetti or linguine noodles
  • lemon slices, for garnish
Instructions
Kale Pesto
  1. In your food processor, pulse together baby kale, basil and parsley, salt, walnuts, garlic, lemon zest and lemon juice.
  2. Turn the processor on low and slowly drizzle in the olive oil. Blend until smooth.
Shrimp
  1. Cook 1 pound of spaghetti or linguine noodles according to package instructions. Drain pasta and reserve ½ cup of pasta water (water that the pasta was cooked in).
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add in the minced garlic. Cook for the garlic for 1 minute before adding in the shrimp. Season the shrimp with salt and pepper. Sauté shrimp until pink, about 3 minutes. Turn heat down to low.
  3. Add the noodles to the skillet and add in 1 cup of pesto. Stir to coat the noodles and shrimp with pesto. Add in ½ cup of the reserved pasta water and toss.
  4. Garnish with fresh lemon slices and enjoy!
Recipe by Amanda's Plate at http://www.amandasplate.com/kale-pesto-shrimp-pasta/