½ lb large shrimp, deviened and shelled leaving tails intact
1 Tbsp good quality olive oil
¼ C reserved pasta water
⅓ C lemon kale pesto (see ingredients below)
¼ C italian flat lead parsley, chopped
zest of 1 medium lemon
juice of ½ medium lemon
S&P to taste
For the Lemon Kale Pesto:
1 medium bunch lacinato kale, stems removed
⅓ C toasted walnuts
2 cloves garlic
juice of 1 lemon
zest of 1 lemon
⅓ C grated romano cheese
½ C good quality olive oil
¼ tsp kosher salt
¼ tsp cracked pepper
Instructions
For the Lemon Kale Pesto:
Bring a large pot of water to a boil. Add kale and remove with tongs or a slotted spoon after 30 seconds, transfer immediately to a bowl of ice water. Drain and dry kale on paper towels.
Using a food processor, add kale, walnuts, garlic, lemon juice and zest and romano cheese. Pulse until combined. With the food processor running drizzle in the olive oil, add in S&P. Pulse, stopping to scrape down sides with a spatula until fully incorporated and broken down. Set prepared lemon kale pesto aside.
For the Pasta Dish:
Bring a large pot of salted water to a boil. Add spaghetti and cook 10-15 minutes until a dente.
During the last 5 minutes that the spaghetti is cooking heat a grill pan over medium-high heat. Toss shrimp in olive oil and season with S&P. Sear the shrimp for about 2 minutes per side until golden brown.
Drain pasta, reserving ¼ C of the water. Toss pasta with lemon kale pesto, slowly add in the reserved water making sure you dont add too much. Season with S&P to taste. Add shrimp, squeeze lemon juice over the top and garnish with chopped parsley and lemon zest. Serve immediately.
**Note - If using 16oz of spaghetti double the recipe.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/lemon-kale-pesto-pasta-seared-shrimp/