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Kristell Jean’s 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:
- Cook the pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook accordingly. Reserve 1/4 cup of pasta water, then drain the pasta.
- Make the pesto
- Begin by rough chopping the basil and spinach leaves
- Then, in a food processor, combine basil leaves, spinach leaves, Parmesan cheese, walnuts, and garlic. Pulse until finely chopped.
- While the processor is running, slowly drizzle in the olive oil until the mixture is smooth.
- Season with salt and pepper to taste.
- Grill the Shrimp
- 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.
- Combine and Serve:
- 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.