Best and Easiest Mediterranean Shrimp Pasta with Kale Pesto

Anita Dairy Free, Entrée, Gluten Free, Herbs, Shellfish, Vegetables Leave a Comment

Can you smell Spring in this plate? Seriously love this dish! It’s fresh, filling, healthy and full of delicious mediterranean flavors.  I couldn’t pass up the beautiful basil I saw at the market yesterday morning, came home with one thought: Pesto Pasta!

This is one of my go-to dinner when crunched for time and it’s also my favorite way to use up all the miscellaneous veggies I have on it. And it makes for a great leftover just out of the fridge.
For the pesto, I like to add other greens like watercress, spinach or kale in this case, and I use almonds for the nuttiness instead of pine nuts for sensitivity issues.

Mediterranean Shrimp Pasta
1 lb local shrimp, deveined and rinsed
1 package gluten free pasta (I use Tinkyada Brown Rice)
1 shallot, diced
1 large clove garlic, minced
1 tsp dried oregano 
1/4 cup olive oil
2 organic zucchini, quartered and sliced
1 pint baby heirloom tomatoes, halved
4-5 green onions, sliced
1 can organic artichokes, quartered
1/2 cup kalamata olives, pitted and halved
1 cup asparagus, trimmed and cut in 1/2 inch pieces (about 10 stalks)
1/4 cup lemon juice, freshly squeezed (about 1 or 2 lemons)
1 tsp sea salt (adjust to taste)
Freshly ground pepper to taste
Crushed pepper flakes (optional)
Clean the shrimp, rinse and set aside in a colander to drain the extra liquid.  In a large sauté pan, heat 2 tbsp olive oil and begin sautéing the shrimp for a minute and set aside.  Do them in batches if the pan is not large enough.  Set aside.  Add the rest of the olive oil, sauté shallots and garlic until softened.  Add zucchini and asparagus and sauté for another minute.  Then add shrimp back, oregano, salt and pepper.  With a wooden spoon, toss around until well blended.  Add 1/4 cup of the pesto, artichoke quarters, olives, and tomatoes, and toss around in sauce. Leave to simmer for a couple of minutes, turn off heat, add lemon juice and green onions.  Serve with the pasta. 
Kale Pesto
2 bunches basil
2 cup baby kale
1/4-1/2 cup extra virgin olive oil
2 tbsp almond flour
1 garlic clove
1/4 cup lemon juice, freshly squeezed
1/2 tsp sea salt
Freshly ground pepper to taste
Toss all ingredients in a food processor and blend until smooth paste.  Stores well in refrigerator for 4 days.

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