Special Diets

Spinach Basil Pesto Pasta and Shrimp

• From: Eclectic Recipes

Ingredients

• 1 package bow tie pasta

• 1/4 cup olive oil, plus 2 Tbs

• 1 lb fresh spinach

• 2 Tbs pine nuts

• 1 large bunch basil

• Kosher salt to taste

• 1 tsp pepper

• 1 tsp lemon zest

• 1 tsp garlic powder

• 1 lb peeled and deveined frozen shrimp, defrosted

• 1 cup dry white wine

• 1 cup cream (or half and half)

• 1 cup frozen peas, defrosted

Peppery shrimp served over pasta in a homemade pesto sauce.

Directions

• Prepare pasta according to package directions, making sure that you salt the water the pasta cooks in. Drain pasta.
• Preheat a large skillet. Drizzle with 1 Tbs olive oil and add fresh spinach. Sauté until wilted. Add to your food processor.
• Add pine nuts and basil to the spinach in the food processor. Pulse while adding olive oil, about 1/4 cup, until you have a good consistency.
• Add salt, pepper, lemon zest, and garlic powder to shrimp. Add 1 Tbs olive oil to the pan you sauteed the spinach in. Cook the shrimp over medium-high heat to get them slightly caramelized.
• After you have cooked all the shrimp, you should have lots of yummy brown bits on the bottom of the pan; de-glaze the pan by adding the white wine. Scrape up as much of the brown bits as possible.
• Add cream and heat through (you may have to add more cream to get a smooth consistency).
• Remove pan from heat. Add pesto to white wine cream sauce. Stir to combine. Add pasta and peas and combine well. Serve shrimp on top of pasta.