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Summery Shrimp with Pesto
Summery Shrimp with Pesto
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Zesty sauteed shrimp atop fresh angel hair pasta, perfect for using your garden's peak zucchini and basil in summer.
Ingredients:
  • 0.5 (12 ounce) package angel hair pasta
  • 1 cup firmly packed fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon minced garlic, or more to taste
  • 0.25 teaspoon salt, or more to taste
  • 0.125 teaspoon ground black pepper, or more to taste
  • 2 tablespoons water, divided, or as needed
  • 2 tablespoons butter
  • 0.75 pound large shrimp, peeled and deveined
  • 6 scallions, thinly sliced, green and white parts separated
  • 1 large clove garlic, minced
  • 2 small zucchini, sliced 1/2-inch thick, or more to taste
Instructions:
  • Bring a pot of salted water to a boil. Cook angel hair pasta until al dente, about 4 to 5 minutes. Drain and set aside.
  • Combine fresh basil leaves, fragrant olive oil, tangy lemon juice, pungent garlic, a pinch of salt, and a dash of pepper in a blender. Pulse and stir, gradually adding small amounts of water, then blend until smooth.
  • In the pasta pot, gently melt the butter. Cook the shrimp over medium heat until they turn bright pink and are opaque, which should take about 3 to 5 minutes. Remember not to overcook. Remove from heat and set aside.
  • Saute the white and light green parts of scallions in the pot over medium heat for approximately 2 minutes. Then, add the garlic and saute for an additional minute. Next, add the sliced zucchini and continue to saute over medium-high heat, occasionally stirring until the zucchini starts to brown, which takes about 5 minutes. Adjust the heat to caramelize the zucchini slightly, ensuring not to overcook it.
  • Deglaze the pot by swiftly adding 1 to 2 tablespoons of water to loosen the browned bits from the bottom. Cook for 30 seconds to let the liquid reduce, then remove from heat and gently fold in the shrimp.
  • Plate the shrimp and zucchini over the pasta. Top with green onion tops for a pop of freshness. Serve with a side of pesto for extra flavor.

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