Broccoli Pesto Shrimp Pasta
This is shrimp-ly the best.
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PS:
I tried to make this sort of low sodium by only using salted pistachios. I definitely added salt after I made this and you may need to too if you are prioritizing taste over health. If you need to watch sodium for health, add lemon juice, more nuts, and a heaping tsp of garlic to the pesto. This can seriously flavor bomb the pesto. Also, season the shrimp with more italian seasoning and maybe add garlic as you cook the shrimp.
Ingredients
- 2 cups steamed frozen broccoli
- 1/4 cup parmesean
- 2 tsp. italian seasoning
- 2 cups large frozen shrimp
- 1/4 cup pistachios, salted (use unsalted if needed)
- Handful of fresh spinach
- 2 Tbsp. Olive oil
- Canola oil spray
- 1/4 cup pasta water
- 1 package whole wheat pasta
Directions
1. Begin by thawing frozen shrimp. Fill a bowl with luke warm water and put the frozen shrimp into it. Set a timer for 20 minutes and the shrimp should be thawed.
2. Steam a bag of frozen broccoli according to it's instructions
3. Put the broccoli, cheese, olive oil, spinach, and pistachios in a food processor. Blend as much as you can. If it isn't super smooth do not worry! That is where the pasta water will come in. Set the food processor and no-so-pesto, pesto aside.
4. Begin cooking the whole wheat pasta according to the package.
5. While the pasta is cooking, lightly spray a saute pan with canola oil and heat on medium-high
6. Once the pan is hot, add the shrimp; quickly sprinkle pepper and italian seasoning
7. Cook shrimp for 2-3 minutes on each side then take off heat
8. By now your pasta should be finished. Before draining, take 1/4 of the pasta water and add it to the food processor. Blend the pesto until it is smooth
9. Mix the pasta, pesto, and shrimp together in a large bowl or pot
10. Sprinkle with crushed pistachios and top with parm! Enjoy!
Author
Cody Cummins
