Springtime Pesto & Shrimp Bucatini
Traditional pesto is always made up of only basil leaves. But what if you got a little creative and riffed and added all the tender green herbs you love? Spinach and walnuts are easy on the budget! The sun-dried tomatoes add a tangy, scrumptious bite to the pesto, and you’d be amazed at how simple it is to make swoon-worthy pesto with just what you’ve got on hand. This meal is bright and fresh, welcoming in spring while being incredibly comforting thanks to the chewy bucatini noodles. Get creative and get cooking! This dish feels expensive and impressive with very little effort.
Serves 4
Prep 15 minutes
Cook time 15 minutes
Sun-dried tomato & herb pesto
1/4 cup walnuts
2 cloves garlic
3/4 cup shredded Parmesan
1/4 cup sun-dried tomatoes packed in oil
4 cups spinach
1 cup chives
1 cup (packed) basil leaves
Juice of 1 lemon
1 cup olive oil
Salt and pepper to taste
The pasta
8-10 ounces dried bucatini pasta
1 tablespoon butter
1 pound medium-sized shrimp (raw, peeled, and deveined)
2 cloves garlic, crushed
Pinch of red chili flakes
1. Put a large pot of water on to boil. Make the pesto while the water boils.
2. Place all pesto ingredients into a food processor. Pulse until it comes together but isn’t a smooth paste. Put into a bowl and set aside.
3. Add the pasta to the boiling water, and cook according to package directions.
4. Heat a large skillet on medium-high heat. Add the butter, garlic, chili flakes, and raw shrimp. Cook 1-2 minutes on each side.
5. Add the pasta by scooping the noodles directly from the pasta water into the cooked shrimp. Gently toss the pasta with the garlic and shrimp. Add 1/4 cup pasta water to begin to create a sauce.
6. Turn the heat off and add 1 1/2 cups of the pesto. Gently toss. Serve and enjoy!
