Pesto Basil Shrimp with Chickpea Pasta
Chickpea pasta tossed with basil pesto and buttery sautéed shrimp, finished with shaved Parmesan and fresh basil.
Ingredients
For the Homemade Basil Pesto
- 2 cups fresh basil leaves
- 1/2 cup shredded Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts or walnuts
- 1 clove garlic
- 1/2 lemon
- salt and pepper to taste
For the Shrimp and Pasta
- 2 boxes chickpea pasta
- 1/2 pound large shrimp
- 2 teaspoons garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon red pepper flakes
- salt and pepper to taste
- 1/2 stick butter
- 1 container pesto sauce or the homemade basil pesto above
- 1/2 cup shaved Parmesan cheese for garnish
- fresh basil chopped, for garnish
Instructions
- To make the pesto, place all of the pesto ingredients in a food processor or a high-powered blender. Process until smooth.
- In a large pot of boiling salted water, cook the pasta according to the package instructions. Drain well and set aside.
- Season the shrimp with the garlic, lemon juice, salt, pepper and red pepper flakes. Set aside.
- Set a large skillet over medium heat and add the butter.
- Add the shrimp and sauté until bright pink.
- Add the pasta to the pan with the shrimp and stir in the pesto. Make sure the pesto, pasta and shrimp are well blended.
- Spoon into bowls and garnish with chopped basil and shaved Parmesan, if desired.