Pesto Pasta with Coconut Shrimp
Danalaila
August 12, 2015
Ingredients
For the Pesto
- 1 1/2 cups spinach
- 1/2 cup fresh basil
- 1/2 small lemon - juice
- 1/4 cup toasted pine nuts
- 1/3 cup fresh grated Parmesan Reggiano
- 1/4 cup extra virgin oilive oil about start with less and add until you like the consistency
- 1 clove garlic chopped
- salt and pepper
For the Shrimp
- 1 pound "easy peel" extra large raw frozen shrimp
- 2 tbsp Coconut oil melted - may need to add more depending on the size of your shrimp
- salt and pepper
- 1 box gluten free pasta spirals or multi-grain whatever you like
- 1/2 cup cooking liquid reserved
Servings:
Units:
Instructions
- Add shrimp to a mixing bowl and coat them in the coconut oil and add some salt and pepper and mix well to combine- keep coated shrimp in the refrigerator until you are ready to cook them.
- Meanwhile, in a food processor add the spinach, basil, garlic, lemon juice, pine nuts and a pinch of salt and pepper and pulse until smooth. Last add in the cheese and pulse again slowly adding in the olive oil until you get a smooth consistency and set aside.
- Then cook pasta to package instructions, drain and reserve the liquid. Then in a large mixing bowl add the warm pasta and pesto and mix well to coat all the noodles adding a little pasta water in to thin out the sauce.
- Last add the shrimp to a pan on medium heat and cook until no longer pink about 5 minutes and add them on top of the pasta! I garnish this dish with extra toasted pine nuts and some more parmesan cheese.
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