Pesto Pasta with Shrimp and Peas
with strawberry, fennel, arugula salad

Name: Pesto Pasta with Shrimp and Peas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 oz Cheese, parmesan (opt), grated; 1 1/2 oz Basil, fresh; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1 lb Shrimp, peeled and deveined; 1 1/2 cups Peas, frozen; 8 oz Pasta, uncooked shells (sub any small pasta shape); 1 Tbsp Oil, cooking; ~1/4 cup Basil Pesto (ingredients listed separately); 2 oz Cheese, parmesan, grated; 1 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1 bulb Fennel, small, thinly sliced; 1 pint Strawberries, quartered; 5 oz Arugula; for serving Black pepper (opt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

If you made fresh pesto ahead of time, this summery pasta dish will come together in a flash. The salad on the side gets balance with strawberries for sweetness and fennel for a naturally spicy bite.

Proteins

Shellfish

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Basil Pesto:

Pine nuts - 2 Tbsp (sub walnuts or pecans)
Garlic - 1 clove , peeled
Cheese, parmesan (opt) - 1 oz , grated
Basil, fresh - 1 1/2 oz
Lemon juice - 2 tsp
Oil, olive - 3 Tbsp

Pesto Pasta with Shrimp and Peas:

Shrimp, peeled and deveined - 1 lb
Peas, frozen - 1 1/2 cups
Pasta, uncooked shells - 8 oz (sub any small pasta shape)
Oil, cooking - 1 Tbsp
Basil Pesto (ingredients listed separately) - ~1/4 cup
Cheese, parmesan - 2 oz , grated

Strawberry, Fennel, and Arugula Salad:

Vinegar, apple cider - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Fennel, small - 1 bulb , thinly sliced
Strawberries - 1 pint , quartered
Arugula - 5 oz
Black pepper (opt) - for serving

Prep

Shrimp - Defrost shrimp. Pat dry and season with some salt and pepper.
Peas - Defrost peas.
Pasta - Cook pasta according to package directions. (Can be done up to 5 days ahead)
Make pesto - (Skip if pesto was made ahead for Monday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, cheese (portion for pesto, if using), basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together cider vinegar, mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Fennel / Strawberries - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Combine fennel, strawberries, and arugula in a bowl.
Heat a large skillet or Dutch oven over medium heat. Add cooking oil and then shrimp. Saute shrimp until opaque and nearly cooked through.
Add peas and cooked pasta to shrimp and stir for 1 minute, to warm everything up. Remove from heat and stir in pesto. Taste and season with some salt and pepper.
Toss salad with vinaigrette and top with black pepper.
Serve pasta with cheese (portion for pasta) grated over top. Enjoy pasta with salad on the side.

Reviews

Ratings

0 reviews