Pesto Pasta with Shrimp
Ingredients
- 2 lbs shrimp , peeled and deveined
- 1 orange bell pepper , chopped
- 2 tsp dried thyme
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 (1lb) package gluten-free spaghetti pasta
Kale Pesto
- 2-3 large handfuls of kale
- ¼ cup cashews
- ¼ cup nutritional yeast
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cloves of garlic
- ⅓ cup extra virgin olive oil
Instructions
- Start by making your kale pesto. Add the kale, cashews, nutritional yeast, salt, pepper, and garlic to a food processor. Pulse it for a few seconds to break everything down. Then, while the food processor is on, start slowly drizzling in the olive oil until it becomes a nice creamy pesto consistency. Set aside.
- Next, fill a large pot with water and bring it to a boil. Once boiling, add the pasta and cook according to package instructions.
- Preheat a large cast iron skillet over medium-high heat. Add 2-3 tbsp of olive oil, then add the peppers. Stir frequently, and cook for 2-3 minutes, until the peppers to soften up a bit. Then add the shrimp, and season with the dried thyme, salt, and pepper.
- Stir the shrimp and peppers frequently, and cook for 5-7 minutes, until the shrimp are cooked through and start to get a slight char on the outside.
- When the pasta is done cooking, reserve about 1/2 cup of the cooking liquid and set aside. Drain the pasta and put it back into the large pot. Immediately add the shrimp, peppers, and the pesto sauce to the pasta.
- Use tongs to toss everything together. If the pesto is kind of thick, then add some of the pasta water to loosen it up a bit. Toss until all of the pasta is coated in the pesto.
- Transfer to bowls and enjoy!
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