Gluten-Free Pesto Pasta With Shrimp
Gluten-Free Pasta coated in basil pesto and topped with sautéed shrimp.
Ingredients
For The Shrimp
- 1 lbs Shrimp, thawed, peeled and deveined
- 1 tsp Lemon Zest
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Extra Virgin Olive Oil
Make The Pasta
- 8 oz Spaghetti
- 4 tbsp Pesto Homemade or store bought
- Parmesan Cheese (optional)
Instructions
Marinade The Shrimp
- Thaw and peel the shrimp if necessary.
- Add the thawed shrimp to a medium size bowl along with the lemon zest, salt, and black pepper. Drizzle the shrimp with the olive oil and stir to blend. Set aside.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the gluten-free pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving 1 cup of the pasta water, and set it aside.
Cook The Shrimp
- In a large skillet, heat the olive oil over medium-high heat.
- Add the shrimp and cook the shrimp until they are pink and opaque, about 2-3 minutes per side. Remove from heat.
Combine The Pasta, Pesto, and Shrimp
- In the same skillet you cooked the shrimp in, add the cooked pasta and shrimp.
- Add the pesto sauce to the pasta and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency
- Sprinkle with parmesan cheese if desired.
Notes
You can use regular pasta if not gluten-free.
Nutrition
Serving: 1gCalories: 823kcalCarbohydrates: 89gProtein: 47gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 288mgSodium: 2153mgPotassium: 514mgFiber: 4gSugar: 4gVitamin A: 1015IUVitamin C: 1mgCalcium: 198mgIron: 2mg
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