When It Works, It Works

Comments 18 Comments

Creamy Pesto Shrimp and Pasta

Vegetarian • Tags: , , , ,

It was just over a year ago that we featured a walnut pesto recipe for penne pasta. It was fast, easy and satisfying. Pesto is one of the simplest things you can adapt to your tastes or to what you have on hand. If you have nuts, herbs, oil and a little citrus, you can make pesto. A bit of parmesan cheese is just the icing on the cake. Over the holidays, especially when you have guests, you have to keep in mind that they want to eat the few days before the big event as well. That means you have to make other dishes besides the turkey, ham and pies. What do you pull out when you’re not in the mood to make a huge meal for every meal? Well, pasta of course. Pasta with pesto.

The first batch of pesto with walnuts, sage and parmesan was just the thing for penne pasta. A box of rotini needed its own version of a pesto too. This time walnuts, basil and parmesan came together with a helping of cream to create a sauce–a sauce that would drape hearty rotini noodles and tender, sweet shrimp. Dinner was thrown together in minutes, which is just the kind of thing you want to hear when you know you have hours of cooking on the horizon. This dish would work perfectly with chicken or without any meat at all. You could also substitute pine nuts for a more ‘traditional’ pesto. But who needs tradition? Make your own version of this pasta, and you’ll start a new tradition that works for you.

Creamy Pesto Shrimp and Pasta – Serves 8
1 pound rotini, cooked
2 pounds raw shrimp, cleaned and peeled
1/3 cup plus 2 tablespoons olive oil, divided
1/2 cup walnuts, toasted
2 cloves garlic
1 cup grated parmesan cheese
1 ounce fresh basil, destemmed
Juice and zest of 1/2 lemon
3/4 cup heavy cream
1 tablespoon water
1 tablespoon cornstarch
1/2 tablespoon kosher salt
1/4 cup fresh parsley, chopped

1. Put the walnuts, garlic, parmesan and basil into a food processor and blend until crumbly. Add the olive oil and lemon juice and zest and continue to blend until you have a thick paste.

2. Add the walnut paste to the shrimp, along with the heavy cream and begin to work the ingredients together. In a separate small bowl, stir together the water and cornstarch and pour it into the same pan with the vegetables. Cover, turn the heat down to low and simmer for another 2-3 minutes. Once done, remove from heat and stir in the salt.

3. Toss the shrimp and pesto sauce with the rotini until coated, then sprinkle with parsley and serve.

Click HERE for the printable recipe.


Comments Leave a Comment

Other recipes you may enjoy...

  • Harina de pan - The Duo Dishes

    All Hail Las Arepas

  • Butternut Squash, Butter Lettuce and Quinoa Salad 1 - The Duo Dishes

    Ring The Bell For Spring

  • Grilled Summer Squash Salad 1 Duo Dishes

    James’ Test Kitchen

  • No Dud of a Spud

    No Dud of a Spud

  • Potato Radish & Kale Salad - The Duo Dishes

    Not Just For Summer


18 Responses | TrackBack URL | Comments Feed

  1. I love the versatility of pestos! From what you serve them with to the pesto itself! This recipe looks right up my alley! Thanks for sharing!


  2. Shrimp, toasted walnuts and pasta what more could we want guys…oh ya GARLIC!!!!


  3. This sounds like a great dish! So much fun to incorporate different flavors in a pesto.


  4. Since Amy is allergic to pinenuts, we love pesto recipes that feature other types of nuts. Sounds great, thanks!


  5. OMG, that dish looks super scrummy! What a terrific combo. Exactly what I like.




  6. I love mixing and matching whatever herbs I have on hand for pesto! This whole meal sounds delicious!


  7. Wonderful pesto and a perfect dish…ease and comfort, wonderful 🙂


  8. You’re 100% right, pesto is such an easy and versatile thing to create, I recently did a mustard green pesto I’m going to post soon but now have to add your walnut version to my list of pesto’s to try out!


  9. These days I appreciate fast, good and light. I’ll have to keep in mind adding cream and cornstarch to create a sauce. For some reason, I always forget that a little bit of cream can go a long way.


  10. Making pesto is a breeze with an immersion blender — it’s one of my staple weeknight dinners! But I substitute quinoa for the pasta. 😉


  11. MMMMMMMMMM,..what a tasty pasta dish this surely is!

    Yummie & tasty food!


  12. I am the pesto QUEEN…If it can be blended and tossed through pasta, or spread on a bread/pastry base, I am SO there! This sounds YUM!


  13. Pesto is most definitely one of my favorite things to make EVER. And I love making different varieties of it. Your sounds seriously awesome!


  14. Oh! Pesto and shrimp….looks delicious, love the idea creamy 🙂


  15. So many pastabilities with pesto! I like that you have added walnuts to the mix; what’s up with the high price of pine nuts these days?


  16. Fantastic flavors! What a delicious looking dinner!


  17. You are so right! Who needs tradition with all this deliciousness. This looks amazing!


  18. Sounds de-lish! Hope the vegan lifestyle is going O.K.! 🙂


Leave a Reply

 Subscribe by RSS Follow on Twitter Like on Facebook Follow on Google+ Follow on Pinterest View on YouTube

Get post updates by Email!

Enter your email address: