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Red Pepper Pesto Pasta with Lemon Shrimp
Sweet, yet zesty, this pasta dish has a touch of lemon, making it light enough for warm-weather days and chilly nights alike.
4 Markon First Crop Red Bell Peppers, roasted, skins removed, and chopped
2 T Ready-Set-Serve Peeled Garlic, chopped roughly
1/4 C pistachios
1/2 C Parmesan cheese, grated
1 T zest of Markon First Crop Lemon
1/4 C olive oil +2 T
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 lb. spaghetti noodles, cooked with 2 T pasta water reserved
12 large shrimp, patted dry
Salt and pepper, to taste
1/4 C Ready-Set-Serve Lemon Juice
Extra Parmesan, microgreens, and edible petals, to garnish
Place roasted red bell peppers, garlic, pistachios, Parmesan, lemon zest, kosher salt, and pepper in a food processor and blend until nearly smooth. With the machine running, drizzle in 1/4 cup of olive oil.
Heat remaining two tablespoons olive oil in a large saute pan. When hot, add seasoned shrimp and cook until browned on each side. Deglaze with lemon juice.
Toss cooked spaghetti noodles with pesto and top with three shrimp per portion. Garnish with Parmesan, microgreens, and edible petals.
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