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Basil Pesto Pasta With Grilled Shrimp
Ingredients:
- 8 oz (225 g) pasta (spaghetti)
- 12 large shrimp, peeled and deveined
- 1 cup fresh basil leaves
- 1 cup fresh spinach
- 1/4 cup grated parmesan cheese
- 1/4 cup walnuts
- 1 garlic clove
- 1/2 cup olive oil
- salt and pepper, to taste
- 1/2 lemon (for grilling shrimp)
- 1 tbsp butter
Instructions:
- Bring a large pot of salted water to a boil.
- Add the pasta
- Reserve 1/4 cup of pasta water
- Drain the pasta
- Chop basil and spinach leaves
- In a food processor, combine basil leaves, spinach leaves, parmesan cheese, walnuts, and garlic. Pulse until finely chopped
- While the processor is running drizzle in the olive oil until the mixture is smooth.
- Season with salt and pepper to taste.
- Preheat the grill or pan over medium-high heat.
- Toss the shrimp in a small amount of olive oil, salt, and pepper. Squeeze half a lemon over the shrimp.
- Grill the shrimp for about 2-3 minutes on each side, until pink and opaque.
- In a large pan, melt the butter over medium heat.
- Add the cooked pasta and reserved pasta water, stirring to combine.
- Mix in the basil pesto until the pasta is evenly coated.
- Serve the pasta topped with grilled shrimp and a sprinkle of extra parmesan cheese.
