In search of a cool salsa for a sunny evening? Our fave is this. With tortilla chips on the side. Additionally delicious when paired with white fish. I frequently substitute canned jalapenos for fresh ones.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ½ (12 ounce) package angel hair pasta
- 1 cup firmly packed fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, or more to taste
- 1 teaspoon minced garlic, or more to taste
- ¼ teaspoon salt, or more to taste
- ⅛ teaspoon ground black pepper, or more to taste
- 2 tablespoons water, divided, or as needed
- 2 tablespoons butter
- ¾ pound large shrimp, peeled and deveined
- 6 scallions, thinly sliced, green and white parts separated
- 1 large clove garlic, minced
- 2 small zucchini, sliced 1/2-inch thick, or more to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
- Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
- Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
- Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don’t cook to mush.
- Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
- Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.
- Use extra-large or jumbo shrimp if preferred.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 574 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out good and was easy to make. I ended up adding parm to the pesto and I still thought it could use something else so I might add crushed chili flakes next time. Overall good recipe and one worth making.