Chili Lime Shrimp Pesto Pasta Recipe

Name: Chili Lime Shrimp Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Baby Arugula, Packed; 1/2 Ripe Avocado, Seeded And Peeled, Then Lightly Mashed; 1/2 cups Olive Oil; 1/2 cups Pine Nuts; 1/2 cups Freshly Grated Parmesan Cheese; 3 Tablespoons Almond Milk; 1/2 teaspoons Hickory Smoked Sea Salt; 1 pound Quinoa Fusilli Or Any Short Pasta You Like; 1 dash Olive Oil, Plus Additional For Drizzling; 1 pound Shrimp, Peeled And Deveined With The Tails Removed; 1/2 Lime, Juiced And Zested; 1/2 teaspoons Hickory Smoked Sea Salt; 1/2 teaspoons Chili Powder; 1/2 teaspoons Smoked Paprika; 1 pinch Crushed Red Pepper; 14 whole Cherry Tomatoes, Halved; Freshly Grated Parmesan Cheese, As Needed For Sprinkling On Top

Servings: persons

3 cups Baby Arugula, Packed
1/2 Ripe Avocado, Seeded And Peeled, Then Lightly Mashed
1/2 cups Olive Oil
1/2 cups Pine Nuts
1/2 cups Freshly Grated Parmesan Cheese
3 Tablespoons Almond Milk
1/2 teaspoons Hickory Smoked Sea Salt
1 pound Quinoa Fusilli Or Any Short Pasta You Like
1 dash Olive Oil, Plus Additional For Drizzling
1 pound Shrimp, Peeled And Deveined With The Tails Removed
1/2 Lime, Juiced And Zested
1/2 teaspoons Hickory Smoked Sea Salt
1/2 teaspoons Chili Powder
1/2 teaspoons Smoked Paprika
1 pinch Crushed Red Pepper
14 whole Cherry Tomatoes, Halved
Freshly Grated Parmesan Cheese, As Needed For Sprinkling On Top

1
1.
2
First, get a large pot of salted water on the stove and bring it to a boil for the pasta.
3
Once it boils, cook the pasta just until tender for about 7-8 minutes.
4
The rest of the dish can be put together quickly while this happens!
5
2.
6
While the water comes to a boil and the pasta cooks, prepare the arugula avocado pesto.
7
In the bowl of a food processor just combine all of the pesto ingredients and run the processor for about a minute until it is creamy and smooth.
8
Set the pesto aside.
9
3.
10
Then, prepare the chili lime shrimp for the pasta.
11
In a large rondeau pan heat the olive oil over medium high heat.
12
Cook the shrimp in it until they are pink and fully cooked through for about 3 minutes.
13
While they cook add the lime juice, lime zest, salt, chili powder, smoked paprika and crushed red pepper.
14
Then the cherry tomatoes go in, allow them to get soft and cook for just a minute.
15
Turn the heat to low.
16
Spoon the pesto into the pan next and let it warm through and gently bubble for another minute while the shrimp absorbs the flavors.
17
4.
18
The pasta should be done by this point.
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Drain the pasta and add it to the pan with the shrimp and pesto and toss it all together thoroughly.
20
Drizzle a little more olive oil on top to really bring it all together and give it another quick stir.
21
Take the pan off of the heat.
22
5.
23
Scoop the pasta into bowls and top with freshly grated Parmesan cheese.
24
Serve hot and enjoy!

1416

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups Baby Arugula, Packed, 1/2 Ripe Avocado, Seeded And Peeled, Then Lightly Mashed, 1/2 cups Olive Oil, 1/2 cups Pine Nuts, and more.

Yes, Chili Lime Shrimp Pesto Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Lime Shrimp Pesto Pasta

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