Lemon Kale Pesto Pasta with Seared Shrimp
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Serves: 2-4
 
Ingredients
  • 8oz Tresomega quinoa spaghetti
  • 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:
  1. 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.
  2. 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:
  1. Bring a large pot of salted water to a boil. Add spaghetti and cook 10-15 minutes until a dente.
  2. 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.
  3. 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/