• Bradley & Alyssa

Shrimply The Besto Pesto Pasta Dish

One of us has an addiction to shrimp. One of us has never tried shrimp. Which is probably why you have yet to see a shrimp recipe on this blog yet. Before 2011, there was no way for vegetarians to enjoy variations on seafood in the same way they could enjoy, say, a burger or chicken nuggets. But by the power of science and algae, plant-based seafood now exists. Which in its own right is terrifying, we will be the first to admit (especially being a shrimp lover and a shrimp stranger).  The spirit of this blog is to bridge the gap so meals can wholly be shared between varying diets (in case you didn't already know that). So for tonight's dinner, we went there and made a shrimp dish. But added a ton of homemade pesto just in case things went wrong. Because pesto. And, fortunately, the dish came out great, with so much flavor and freshness.  Introducing a shrimp pesto pasta dish for everyone to enjoy! Well, almost everyone...



Course: Entree

Servings: 4-6


Ingredients


For Pesto:

  • 2 cups fresh basil

  • 1/4 cup of hemp seeds

  • 1 cup arugula/spinach mix

  • 1/2 cup freshly grated parmesan (or vegan parmesan)

  • 1/3 cup olive oil

  • 2 garlic cloves

  • 1/2 lemon

  • 1 tsp salt

  • 1/2 tsp pepper

For Full Dish:

  • 1 cup grape tomatoes, chopped in half

  • 12-14 shrimp (Or vegan Shrimp) - salt and pepper

  • 1 package of spaghetti pasta (we used Banza chickpea pasta)

  • 1/4 cup pasta water (save before you drain the pasta)

  • 1 small slab of butter

Instructions

1. Place all pesto ingredients into a food processor or high-speed blender, pulse until ingredients completely combined


2. Heat a pot of water to boil for the pasta.

3. While the water for the pasta is boiling, start preparing the shrimp. 


4. Add in shrimp to a medium sauce pan and cook for 2-3 minutes on each side. Use a little olive oil and salt/pepper to taste



5. In a separate lightly buttered pan, you will blister the halved grape tomatoes over medium-high heat. 

6. Cook pasta according to box instructions. When the pasta is cooked to perfection, put 1/4 cup of the pasta water aside. 

7. Drain and place pasta back into the pot. Add in pesto and pasta water; mix thoroughly.


8. Time to plate! Serve pasta in a bowl, add the shrimp, and sprinkle the blistered tomatoes on top. Finish off with a fresh dusting of parmesan cheese and freshly chopped basil.




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