Shrimp & Walnut Pesto Pasta

by Ashley on December 20, 2010

Last night dinner was going to be roasted veggies, some lentils, and baked chicken tenders (the chicken for Dustin), but amazingly, and perfectly timed, my January Oxygen magazine was waiting for me in my mailbox.  One of my favorite days of every month is when I open my mailbox to find it waiting for me, crazy, I know!

In January’s magazine, there is a recipe for a similar Shrimp and Walnut Pesto Pasta, so of course, we decided to pass on the previous plans and go for the comfort pasta for a cold Sunday night.  I added a few more veggies to my version (what would you expect) so here it is!  Try it out!

Shrimp & Walnut Pesto Pasta 


Ingredients:

Frozen shrimp, thawed

Whole wheat pasta spirals

1 medium onion

1 bunch asparagus 

1 cup packed baby spinach

1 cup packed basil leaves (unfortunately my grocery store was out of fresh basil so I had to use 4 tbsp dried basil)

2 tbsp chopped walnuts

1 tbsp lemon juice

1 tsp lemon zest

1 garlic clove

2 tbsp EVOO

Parmesan cheese to taste (optional)

Salt and pepper to taste

Steps:

1.  Boil pot of water and add pasta once ready.

2.  Chop up onion.  Chop asparagus into 1 inch pieces. Saute 1 tbsp EVOO, onion and asparagus in a deep (Wok-like) pan.  Add shrimp to the pan, tossing to coat with EVOO.

3.  In a food processor, mix spinach, basil, walnuts, lemon juice, lemon zest, and 1 tbsp EVOO.

4.  Add enough of your Pesto mix to coat pasta and shrimp (I used about 4 tbsp) and freeze the rest for later use.  Add salt and pepper to taste.

5.  Mix everything together evenly and serve hot! You can also top with parmesan cheese if you desire.

Happy holidays!

Comments on this entry are closed.

Previous post:

Next post: