I got my most recent Cooking Light magazine and found a recipe for Spinach Pesto Pasta. Since my mom loves shrimp, I figured I'd use the pound of shrimp I had in the freezer to adapt this recipe to fit my Whole 30.
I'm excited to use the rest of the pesto, and I enjoyed this recipe more than I expected. I like shrimp, but I'm not completely confident in my ability to prepare it myself.
Spinach Pesto Shrimp
2 cups packed fresh baby spinach
1 cup packed fresh basil leaves
1/2 cup grape tomatoes
1/2 cup chopped toasted walnuts
2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1 garlic clove, chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. olive oil
1 Tbsp. butter
1 lb. shrimp, peeled and deveined
1/4 tsp. black pepper
1/4 tsp salt
Dash of cayenne
To prepare pesto, bring a large saucepan of water to a boil. Add spinach and basil. Cook 20 seconds, remove and place immediately in an ice water bath. Let stand 30 second to cool, and then remove. Pat dry with toweling. Combine all pesto ingredients together in a blender, and process until well combined.
To prepare shrimp, heat olive oil and butter together over medium-high heat in a large skillet. Add shrimp, and season immediately with black pepper, salt and cayenne. Cook 2 minutes on each side or until cooked through. Add in about 1/4 of the pesto, reserving the rest for other recipes. Toss to coat with halved cherry tomatoes to serve. Serves 2 (at least if you're like my mom and I who easily can eat a half pound of shrimp).