I am fairly a novice at the whole seafood thing. When I was little I use to eat it all the time. I can remember going to the local seafood shop with my mom to get cod and scallops and devouring them when we got home. My dad on the other hand is not a fan, he use to call it “brain food”. Which you think would be a good thing, ya know (sorry that’s my Wisconsin girl coming out, don’t ya know). One would think, “brain food” makes you smarter, right? Not to me, I thought it meant lumpy, mushy, gooey, gross food. So, being the daddy’s girl that I am, I vowed off seafood. Wouldn’t even try it, even if it looked and smelled delicious. Until my wonderful husband got me back into seafood again and now I am experimenting.
This Shrimp Pesto Pasta is a quick easy meal for any week day night or get together with friends. The freshness of the lemon and the basil with the shrimp is divine and will keep you coming back for more. It is easy enough to make and light on the pocketbook.
Shrimp Pesto Pasta
- 1 1/2 lb. of shrimp (deveined, raw)
- 2 T. of coconut oil
- 1/2 tsp. lemon zest
- 1/2 tsp. red pepper flakes
- salt & pepper to taste
- 1 lb. of penne pasta
- Homemade Basil Pesto
- 1 pint of cherry tomatoes, halved
Directions: Heat skillet to medium high heat. In small bowl, place raw shrimp, lemon zest, red pepper flakes, salt, and pepper. Toss to coat. Place coconut oil in hot skillet, then add shrimp. Sauté shrimp for 5-6 minutes, or until completely pink.
In separate pot, put penne in boiling water and cook al dente. (usually 6-7 minutes) Drain noodles when finished, reserve 1 cup of cooking liquid. Mix all ingredients together: noodles, pesto, shrimp, reserved cooking liquid, and cherry tomatoes.