Shrimp Pesto Pasta

Lucindervention

“This meal came from the question, “What are we going to do with a pint of leftover carrot top pesto from last week?” I had the genius thought that I could make a healthy green pasta dish. This is a perfect thirty-minute meal that just so happens to be healthy. Rachael Ray would be shook. It is a perfect meal for us on any given Friday night after a long dinner service, when we are hungry but want something quick yet hearty.

About the broccoli: some people just use the crowns but there is no reason why you shouldn’t use the stems. They provide just as many nutrients and are absolutely delicious. Don’t reject your broccoli stems as they have feelings too.

A sauteuse pan is the perfect pan for this recipe and a must for any home kitchen. It’s flat walls make it a perfect pot to braise beef short ribs, roast a whole chicken, or even sauté shrimp with garlic. When it comes to a purchase like this, do not go the cheap route with a Teflon coated flimsy aluminum one; go with a heavy duty stainless steel one with a matching top. Thank us later.” – Andi

Ingredients

  • 1 cup of the arugula carrot top pesto
  • 1 small onion – small diced
  • 2 cloves garlic – chopped
  • 1 head of broccoli – crowns removed and stems small diced
  • 3 tablespoons white wine
  • 1 cup of shrimp – shell and tails removed
  • ¼ cup starchy pasta water
  • 2 cups of whole wheat penne – cooked per the instructions on the box

Directions

  1. Start by putting a sauteuse pan on medium heat.

  2. Bring a pot of water seasoned with salt to a boil.

  3. When the sauteuse pan is hot, add a tablespoon of cooking oil.

  4. Add the onions to the hot pan and cook until translucent, or for about five minutes.

  5. Add the chopped garlic and cook another three minutes.

  6. Add in the broccoli crowns and stems. Cook the broccoli for about five minutes.

  7. Deglaze the pan with the white wine.

  8. At this point, you should have the water pot at a boil. Now is the time to add the pasta.

  9. Cook the pasta until al dente (cooked but still has a slight bite).

  10. After the wine has reduced by half, add the shrimp and season with salt and pepper. Sauté for about four minutes.

  11. Add the cup of pesto to the sauteuse pan and stir until incorporated.

  12. Add a splash of the starchy pasta water. No more than ¼ cup should be needed. The pasta water will help create a little bit more of a substantial sauce.

  13. Strain the rest of the water from the pasta pot.

  14. Toss the pasta into the shrimp sauce and serve.

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