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Summer Pesto Pasta with Shrimp - Robust Recipes
"Summer pesto pasta is loaded with summer veggies and fresh herb pesto, plus shrimp. This meal is the perfect way to enjoy summer's beautiful fresh flavors...."
INGREDIENTS
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1 to 2 garlic cloves, minced
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1/4 cup roasted almonds (or sub any toasted nuts or seeds you prefer)
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1/4 cup Parmesan cheese
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1/2 to 3/4 lemon, juiced
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2 cups herbs (basil, mint, chives, or cilantro – can use a combo of herbs too)
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1/4 cup spinach or arugula (helps to make the pesto a nice bright green color)
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/2 cup extra virgin olive oil
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1 pound shrimp, peeled and de-vained
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kosher salt and black pepper
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1 tablespoon avocado oil or grapeseed oil (for cooking)
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1 tablespoon butter, ghee, or avocado oil
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8 ounces mushrooms, quartered
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1 medium zucchini, thinly sliced (I like to use a mandolin)
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8 ounces pasta (I used spaghetti, but any shape of pasta you like works)
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1 1/2 to 2 cups grape or cherry tomatoes, sliced in half
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Parmesan cheese
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fresh herbs (whatever kind of herbs you used in the pesto)
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