Description
A delicious linguine dish topped with shrimp and a zesty lemon pistachio pesto.
Ingredients
Scale
- 1 cup shelled, unsalted pistachios
- 2 cups arugula (packed)
- 1/2 cup fresh Italian parsley (packed)
- 2 1/2 oz Parmesan cheese (block)
- 1/2 lemon – zest
- 2 tbsp lemon – juice
- 1 cup olive or avocado oil
- 1/2 tsp coarse sea salt or kosher salt (to taste)
- 4 tbsp Lemon Pistachio Pesto (from above)
- 8 oz dry linguine (or another long pasta of choice)
- 1 lb shrimp
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp white balsamic vinegar
- Salt (to taste)
- 1/2 lb asparagus
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- Salt (to taste)
Instructions
- Pesto: Combine your dry ingredients in a food processor or a blender and pulse until coarsely chopped. Add oil and lemon juice and blend until completely mixed and smooth. Taste to see if you need more salt. Add more oil if desired.
- Cook pasta according to the package directions. Drain and set aside.
- While pasta is cooking, shell and clean the shrimp. Combine clean shrimp, lemon juice, vinegar, and some salt in a small bowl. Mix well and let it stand for a few minutes, until ready to use.
- Preheat a medium cooking pan over medium-high heat. Add a couple of tablespoons of vegetable oil for cooking.
- Cut the white/purple ends off the asparagus and chop the asparagus stalks into about 2-inch pieces. Add asparagus pieces to the preheated pan and add lemon juice, salt, and garlic powder to asparagus. Stir well and let it cook until asparagus starts to soften.
- Discard the liquid from shrimp and add shrimp to asparagus. Cook just until shrimp turns opaque on one side and flip them. Once shrimp turns opaque on the other side, take it out of the pan.
- Mix cooked pasta with pesto very well. Plate your pasta and top it off with shrimp and asparagus.
Notes
- This dish can be made gluten-free by using gluten-free pasta.
- Adjust salt and lemon juice to taste for preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 1g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 6g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg