Italian-American · dinner
Lemon Pesto Shrimp Pasta
Uses the pesto from your flatbread night and adds a seafood dinner between two rotisserie chicken meals.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $15
Ingredients
For 2 servings
Pantry & grains
- linguine8 oz
- olive oil1 tbsp
Seafood
- frozen raw peeled shrimp12 oz
Sauces & condiments
- pesto6 tbsp
Frozen
- frozen peas1 cup
Produce
- lemon1 piece
- garlic2 clove
Dairy & eggs
- grated parmesan¼ cup
Spices
- salt½ tsp
- black pepper¼ tsp
Method
- 1
Bring a large pot of salted water to a boil. Thaw the shrimp in a colander under cold running water for 5 minutes, then pat dry.
- 2
Cook the linguine 8-9 minutes until al dente, adding the frozen peas for the last 2 minutes. Reserve 1/2 cup pasta water, then drain.
- 3
Season the shrimp with salt, pepper and the zest of the lemon. Heat the olive oil in a large skillet over medium-high.
- 4
Sear the shrimp 2 minutes per side until pink and curled. Add the minced garlic and cook 30 seconds until fragrant.
- 5
Turn the heat to low. Add the pasta, peas, pesto, a squeeze of lemon juice and a splash of pasta water. Toss 1 minute until glossy.
- 6
Top with parmesan and serve with the remaining lemon in wedges.
Kitchen note
Buy the pesto jar for the flatbreads and use the rest here. Leftover shrimp can be reheated gently, or eaten cold on a salad.Approximate per serving: 720 calories, 42g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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