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Pesto Shrimp Recipe
Today's pesto shrimp recipe features a match made in heaven. Pesto sauce and shrimp make a tasty and beautiful duo.
- cook TIME 28 mins
- prep TIME 12 mins
- total TIME 40 mins
Course: Main CourseCuisine: Global, Italian
Servings: 4 servings
Calories: 505 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (17)
- 12 oz peeled shrimp from 24 oz whole shrimp
- 4 3/4 tbsp olive oil divided to 4 tbsp, 3/4 tbsp
- 1 oz pine nuts shelled
- 1 oz spinach stems removed
- 1 oz basil
- 0.5 oz shallot
- 1 tbsp unsalted butter
- 2 tbsp parsley chopped
- 2 cloves garlic whole
- 1/2 tsp oregano chopped
- 1 tsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp Cajun seasoning
- 1/2 tsp pepper
- 8 oz cherry tomatoes
- 26 oz potatoes cubed
- 1/2 tsp salt
INSTRUCTIONS
1
Microwave 26 oz potatoes for 8 minutes.
2
Blanch 1 oz spinach and 1 oz basil for 30 seconds. Shock them in ice water and drain.
3
Make the sauce: Blend 4 tbsp olive oil, 1/2 tsp salt, spinach, 1basil, 2 tbsp parsley, 1 oz pine nuts, 0.5 oz shallot, 2 garlic cloves, and 1 tsp lemon juice.
4
Season the potatoes with 1/2 tsp paprika, 1 tbsp unsalted butter, 1/2 tsp oregano, 1/2 tsp pepper, and 1/2 tsp Cajun seasoning.
5
Roast the potatoes and 8 oz cherry tomatoes at 425°F for 12 minutes.
6
Add 3/4 tbsp olive oil to a pan and saute 12 oz peeled shrimp for 3 minutes on medium heat.
7
Stir in the pesto sauce for another 3 minutes.
8
Serve the shrimp with roasted vegetables and enjoy.
Nutrition
Serving: 1 serving | Calories: 505kcal | Fat 25g | Saturated Fat 5g | Polyunsaturated Fat 5g | Monounsaturated Fat 14g | Cholesterol 282mg | Sodium 578mg | Potassium 1468mg | Carbohydrate 34g | Fiber 6g | Sugar 4g | Protein 40g | Vitamin A 1630IU | Vitamin C 37mg | Calcium 166mg | Iron 4mg