Shrimp Pesto Pasta

Instructions

For the pesto

Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend/pulse until mixed and smooth. See note below if you don’t have a food processor.

With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance and stored in the fridge in a tightly sealed container. Cover with plastic wrap seated directly on top of the surface to prevent browning/air exposure.

For the shrimp pasta

Remove tails from the shrimp by pulling the tail off the base of the shrimp. Set aside.

Bring a large pot of generously salted water to a boil. Cook spaghetti al dente, strain, and set aside.

Meanwhile, heat oil over medium heat in a large pan or skillet. Add garlic, red pepper flakes, shrimp, and freshly squeezed lemon juice. Season shrimp all over with salt and pepper. Cook until shrimp is no longer translucent and fully cooked through, about 2 minutes per side.

Once the shrimp are fully cooked, add the pasta to the saucepan and toss to mix in the juices. Stir in 3/4 – 1 cup of pesto until pasta is greenish and fully coated. Add more pesto as needed to cover. You may need to drizzle the pasta with extra olive oil to help spread the pesto. Serve immediately topped with freshly grated parmesan cheese if desired.