If you love shrimp, you will love this Lemon Pesto Shrimp Pasta recipe. Ever, since I tasted this amazing dish it has become my quick-to-go pasta. These luncheon dates at the Cheesecake Factory with my sisters have made this recipe memorable (besides the many choices of cheescakes available) each time I make it. I couldn’t resist trying to make this delicious Bistro Shrimp Pasta dish from Cheesecake: made with succulent crispy shrimp, arugula, tomato, mushroom, garlic, lemon, white wine, pesto tossed with Spaghettini. So light and refreshing for a lunch you can enjoy all week or just as a side dish for get-togethers! And, simple ingredients and so easy to make… Delicioso!!!
My favorite Shrimp Pasta
I adore the elegant harmony of this Lemon Pesto Shrimp Pasta, complemented by delightful sides and a glass of exquisite wine, crafting a splendid and romantic dinner for two or a delightful culinary showcase for guests. This shrimp linguine in a white wine sauce is effortlessly prepared, ideal for impromptu gatherings, and guaranteed to be adored by all.
Some Benefits of Lemon Pesto Shrimp Pasta
Shrimp: abundant in selenium, choline, and vitamin B12, provide a nutritious protein option that can be cooked and ready to eat in under four minutes. FOUR. That’s why they’re featured in numerous of my top 30-minute meal recipes.
Basil: Preventing heart disease is among the benefits of basil. Eugenol found in basil can obstruct calcium channels, potentially reducing blood pressure. Additionally, its essential oils may aid in lowering cholesterol and triglyceride levels. Basil is also rich in magnesium, which promotes improved blood circulation by relaxing muscles and blood vessels.
Lemon: Lemons boast abundant vitamin C, soluble fiber, and plant compounds, offering numerous health advantages. And, they could support weight loss and lower the risk of heart disease, anemia, kidney stones, digestive problems, and cancer. Although, lemon zest has a historical reputation as a digestive aid. Lemon peel contains pectin, a soluble fiber known to prevent constipation, aid digestion, and stimulate bile production.
Pesto: In addition to enhancing flavor, pesto offers health advantages. Its components align with the heart-healthy Mediterranean diet. Moreover, specific compounds found in these ingredients have been linked to a lowered risk of heart disease, diabetes, and cancer.
Pasta: Apart from its delectable taste, pasta offers numerous health benefits, such as being rich in folic acid, free of cholesterol, and providing sustained energy. Whole-grain pasta, in particular, serves as a significant source of dietary fiber. When cooked properly, it maintains a low glycemic index and offers slow-digesting starch. Consequently, pasta provides a gradual and prolonged release of carbohydrates, promoting a prolonged feeling of fullness.
Zucchini
An even better choice: Zucchini stands out as the top pick for spiralizing due to its soft texture and neutral taste, effortlessly transforming into noodles that suit various pasta recipes. They can be conveniently prepared ahead for the week. Alternatively, spaghetti squash is another option, although it tends to become quite watery when combined with sauces.
In summary, both pasta and rice can contribute to a healthy diet when enjoyed in moderation and combined with nutrient-rich elements. However, when comparing the two, whole-grain pasta is typically regarded as a healthier choice over white rice because of its greater fiber content and lower glycemic index.
Why is pasta in Italy healthier?
Initially, Italian pasta tends to boast superior flavor due to its unique preparation methods. Italian pasta production adheres to rigorous standards mandated by the government. Typically, Italian pasta is crafted from 100{c3d4333e7f3fb0422fb33f1ae3a3a8d43c26b85ec58e3e0f743aa66d26f0b8f3} durum wheat, commonly referred to as semolina flour. Consequently, Italian pasta boasts a higher protein content.
How to make Lemon Pesto Shrimp Pasta
- To make pasta: Fill a large pot 2/3 of the way to boil the pasta. Cook as directed or for 11 minutes. Drain and set aside.
- While pasta is cooking, prepare the rest of the ingredients.
- Using spiraled zucchini: Cook only for 3-5 minutes (5 if you’re cooking more than 1-2 spiralized zucchinis) and tossing frequently. You will like them al dente noodle.
- To make the sauce: In a small bowl whisk together the wine, lemon, pesto, black pepper, until combined. Set aside.
- Add butter and olive oil to a hot skillet or saute pan over medium-high heat. When the butter starts to bubble add shrimp. Season with Kirkland Sweet Mesquite Seasoning, stir, and then allow to cook for 2 minutes. Turn shrimp over and continue to cook a couple of minutes. Remove from pan and set aside.
- Add white wine to the hot pan and cook until just about a tbs remains.
- Reduce, add drained pasta, pesto sauce, and gently mix together.
- Last but not least: In a large bowl, fold in the shrimp and toss everything with the noodles.
- Garnish with shredded parmesan and parsley.
- Serve immediately. Enjoy!
Breaded Shrimp Method:
Preheat the air fryer to 350°F (180°C). Lightly coat the basket with non-stick spray. Arrange the shrimp in the basket in a single layer, making sure they don’t overlap (you may need to cook them in batches). Spray the top of the shrimp with nonstick spray and slide the basket into place.
Air fry the shrimp for 2 minutes, then carefully flip them with tongs. Return the basket to the air fryer and continue cooking until the shrimp are light golden brown, opaque, and cooked through, about 2 minutes or more (keep an eye on them as shrimp cook quickly!). Repeat with the remaining shrimp.
What to serve with Lemon Pesto Shrimp Pasta?
These sides are all excellent accompaniments to pasta and shrimp:
- Roasted broccoli
- Lemon Parmesan Lettuce Salad
- Sautéed green beans with slivered almonds
- Steamed Asparagus
- Roasted peppers and Zucchini
- Pan roasted patty pan or summer squash
- Freshly baked Rosemary Focaccia with Roasted Garlic
Lemon Pesto Shrimp Pasta
Ingredients
- 1lb frozen shrimp, uncooked, peeled, deveined or 1 pound raw jumbo (21 to 25-count) shrimp peeled and deveined (tails on or off)
- 1/2 cup arugula
- 1/4 cup fresh grape or cherry tomatoes, sliced in half lengthwise
- 1/4 cup parmesan, shredded
- 8 oz spaghettini
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1-2 tablespoons Kirkland Sweet Mesquite Seasoning from Costco
- 1/8 cup dry white wine
- juice of 1 lemon
- 1 tablespoon lemon zest
- 1 cup water, reserved from pasta cooking water
- 3 tablespoons, pesto
- fresh ground black pepper
- parsley, chopped (garnishment)
Instructions
- To make pasta: Fill a large pot 2/3 of the way to boil the pasta. Cook as directed or for 11 minutes. Drain and set aside.
- While pasta is cooking, prepare the rest of the ingredients.
- To make crispy shrimp: Dry the shrimp thoroughly and place them in a large bowl. Add the oil, lemon zest, and juice, tossing until evenly combined. Cover and set aside at room temperature for 15 minutes or refrigerate for 1 hour (prolonged marination may cause the citrus juice to break down the shrimp). Remove shrimp from marinade and shake off excess. Season the shrimp with sea salt and pepper, tossing to coat. Sprinkle with arrowroot starch, ensuring each shrimp is evenly coated. Repeat for an even coat. Spray with olive oil and transfer to the air fryer to cook. Remember to turn them over halfway through cooking and spray the other side with oil. This method will yield shrimp that are just as delicious as those fried in a deep fat fryer, if not better.
- Using spiraled zucchini: Cook only for 3-5 minutes (5 if you’re cooking more than 1-2 spiralized zucchinis) and tossing frequently. You will like them al dente noodle.
- In a small bowl whisk together the wine, lemon, pesto, black pepper, until combined. Set aside.
- Add butter and olive oil to a hot skillet or saute pan over medium-high heat. When the butter starts to bubble add shrimp. Season with Kirkland Sweet Mesquite Seasoning, stir, and then allow to cook for 2 minutes. Turn shrimp over and continue to cook a couple of minutes. Remove from pan and set aside.
- Add white wine to the hot pan and cook until just about a tbs remains.
- Reduce, add drained pasta, pesto sauce, and gently mix together.
- Fold in Shrimp.
- In a large bowl, toss everything with the noodles.
- Garnish with shredded parmesan and parsley.
- Serve immediately. Enjoy!
NOTES
- If you prefer breaded: Once you marinade the shrimp and shake off any excess. Dip in the beaten egg, shake off excess, then dip in the breadcrumb mixture to coat on both sides. Place on the prepared baking sheet.
- A few great additions: lump crab (located in the refrigerated case in the meat department at Costco)
- Using cherry or grape tomatoes is so much sweeter.
- Garnishments; parsley and red pepper flakes
- In the mood for Alfredo Sauce: Here’s an amazing alfredo sauce recipe here.
- Cutting carbs? I would definitely use the spiral zucchini as noodles. I do!
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