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Shrimp Pesto Pasta

By Shawn Wilson

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Valentine’s Day is almost here, so we wanted to let you know how much we love and appreciate you! To show our gratitude for all the love and support you’ve shown us over the years, we asked Chef Shawn to put together this delicious dinner recipe for two that’ll remind you to K.I.S.S. (keep it simple and salty) this Valentine’s Day. Enjoy!

Shrimp Pesto Pasta

Ingredients:

  • 1 pound long pasta (linguini or angel hair)
  • 1/2 cup butter
  • 2 cups heavy cream
  • 1 teaspoon Redmond Real Salt
  • 1/2 teaspoon ground black pepper
  • 1 cup grate parmesan cheese
  • 1/2 cup pesto
  • 1 pound large shrimp, peeled and deveined
  • 1 lemon
  • pickled red jalapeños for garnish (optional)

Bring a large pot of salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; then drain. While the pasta is cooking, in a large skillet melt the butter over medium heat then add the heavy cream. Add parmesan cheese (save a little for garnish) and squeeze in half a lemon. Stir constantly. Whisk in the pesto. Add the shrimp, and cook until they turn pink, about 8 minutes. Season with Redmond Real Salt and black pepper to taste. Serve over your hot pasta. Garnish with red peppers and parmesan. For a keto-friendly version, try using zoodles in the recipe.



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