It’s hot out there.
If you haven’t heard, the east coast is going through a major heat wave right now.
And who wants to cook when it’s hot out? Then again who wants to leave their sanctuary of cool housing either to go out to eat?
But you need to eat. Right?
Let’s revisit our friend pasta salad again.
It’s easy, quick and the perfect hot weather dinner.
Roasted Shrimp Walnut Pesto Pasta Salad
For the pesto:
1 cup packed basil leaves
2 medium cloves garlic, peeled and chopped
3 heaping tablespoons walnuts, lightly toasted
1/3 cup extra virgin olive oil
1/3 cup Parmigiano Reggiano
pinch of salt
For the Shrimp:
1lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon lemon zest (from 1 lemon)
salt and peper
3/4 pound cavatappi pasta
1/2 reserve pasta water
Preheat your oven to 400 degrees F. In a medium bowl mix together your shrimp, olive oil, lemon zest and salt and pepper. Let marinate while the oven preheats.
Once your oven is preheated, place on a baking sheet in an even layer and bake 8-10 minutes until pink. Remove from oven and put aside.
While the shrimp is cooking bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain pasta and reserve 1/2 of the water.
To make the pesto, place the basil, garlic, walnuts, salt and olive oil in a food processor and puree until smooth. Scrape down the sides and add the Parmigiano Reggiano. Blend until well combined. Place the pesto in a the bottom of a large bowl (I place it in the bottom of the bowl I’m serving in).
Add the pasta to the pesto and 1/4 of the reserve pasta water. Mix together, you want the pesto to just cover the pasta, if the mixture seems a little thick add more water a tablespoon at a time. Toss in the shrimp at the end and serve.
Makes 6 – 8 servings.
Pingback: Linguini with Kale Pesto, Tomatoes & Green Beans - The Girl in the Little Red Kitchen | The Girl in the Little Red Kitchen