Pesto Shrimp Recipe: A Summery Delight

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
• 0.13 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

1. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 4 to 5 minutes. Drain the pasta, transfer it to a bowl, and set aside.
2. In a blender, combine basil leaves, olive oil, lemon juice, 1 teaspoon of minced garlic, salt, and black pepper. Pulse, scraping down the sides as needed. Drizzle in small amounts of water while pulsing and scraping. Blend until you reach your desired consistency. Set the pesto aside.
3. Melt butter in the pasta pot over medium heat. Add the shrimp and cook until they turn bright pink and opaque, approximately 3 to 5 minutes. Be careful not to overcook. Transfer the cooked shrimp to a plate and set aside.
4. Add the white and light green parts of the scallions to the pot and cook for about 2 minutes. Incorporate 1 clove of minced garlic and cook for another minute. Add the zucchini and increase the heat to medium-high. Cook, stir, and flip occasionally until the zucchini starts to brown, around 5 minutes. Adjust the heat as needed to caramelize the zucchini, but avoid cooking it until it becomes mushy.
5. Quickly stir in 1 to 2 tablespoons of water while scraping the browned bits from the bottom of the pot with a wooden spoon. Cook until the remaining liquid reduces, about 30 seconds, then remove from heat. Return the shrimp to the pot and stir to combine evenly.
6. Serve the shrimp and zucchini over angel hair pasta, garnished with green onion tops. Serve the pesto on the side to allow individuals to add their preferred amount.

Nutrition

• Calories: 424 kcal
• Fat Content: 19 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 574 mg
• Protein Content: 27 g
• Cholesterol Content: 193 mg
• Carbohydrate Content: 37 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g