Summery Shrimp with Pesto Recipe

Recipesfull introduces to you: Popular Recipes. (Summery Shrimp with Pesto Recipe). This is \"preppy\" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 3

Yield: 3 servings

Summery Shrimp with Pesto Recipe

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

Main Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.

Nutritional Information

Summery Shrimp with Pesto Recipe

Servings Per Recipe:3

Calories: 423.6

% Daily Value *

Protein: 26.6g 53%

Carbohydrates: 37.2g 12%

Dietary Fiber: 3.9g 16%

Sugars: 3.2g

Fat: 19.4g 30%

Saturated Fat: 6.4g 32%

Cholesterol: 192.6mg 64%

Vitamin A Iu: 1627.2IU 33%

Niacin Equivalents: 6.3mg 49%

Vitamin B6: 0.4mg 22%

Vitamin C: 26.5mg 44%

Folate: 95.1mcg 24%

Calcium: 100.9mg 10%

Iron: 5.4mg 30%

Magnesium: 59.8mg 21%

Potassium: 619.6mg 17%

Sodium: 574mg 23%

Thiamin: 0.1mg 11%

Calories From Fat: 174.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.