Lemony shrimp tops pasta tossed with a homemade pesto that’s perked up with scallion.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces dry penne
- 6 scallions (white parts sliced and green parts chopped)
- 1/3 cup fresh parsley leaves
- 1/4 cup toasted pine nuts
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons finely grated lemon zest
- 3/4 pound medium shrimp, shelled and deveined, tails-on
- Juice 1/2 lemon
- Lemon wedges and green salad, for serving, optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve 1/4 cup cooking water and then drain the pasta.
- Meanwhile, put the scallion greens, parsley, pine nuts, 1/4 cup oil, 1 teaspoon salt and a few grinds of pepper in the bowl of a food processor and pulse the until smooth. Set aside.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the scallion whites, garlic and lemon zest, and cook, stirring occasionally, until the garlic is soft and is begins to brown, about 2 minutes. Add the shrimp, season with a pinch each of salt and pepper, and cook, stirring occasionally, until the shrimp just begin to turn pink but are not completely cooked through, about 2 minutes. Add the lemon juice and scallion mixture, toss to combine, and bring to a quick simmer to heat through; remove from the heat.
- Add the drained pasta and reserved cooking water to the skillet. Toss until the pasta is coated with the sauce. Divide the pasta among 4 plates and season with pepper. Serve with lemon wedges and a green salad if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 640 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 137 mg |
| Sodium | 562 mg |
| Serving Size | 1 of 4 servings |
| Calories | 640 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 137 mg |
| Sodium | 562 mg |
Reviews
This recipe was good and super easy.