Penne with Shrimp and Scallion Pesto

Lemony shrimp tops pasta tossed with a homemade pesto that's perked up with scallion.

Total Time:
25 min
25 min

4 servings

  • Kosher salt and freshly ground black pepper
  • 12 ounces dry penne
  • 6 scallions (white parts sliced and green parts chopped)
  • 1/3 cup fresh parsley leaves
  • 1/4 cup toasted pine nuts
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons finely grated lemon zest
  • 3/4 pound medium shrimp, shelled and deveined, tails-on
  • Juice 1/2 lemon
  • Lemon wedges and green salad, for serving, optional
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve 1/4 cup cooking water and then drain the pasta.

  • Meanwhile, put the scallion greens, parsley, pine nuts, 1/4 cup oil, 1 teaspoon salt and a few grinds of pepper in the bowl of a food processor and pulse the until smooth. Set aside.

  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the scallion whites, garlic and lemon zest, and cook, stirring occasionally, until the garlic is soft and is begins to brown, about 2 minutes. Add the shrimp, season with a pinch each of salt and pepper, and cook, stirring occasionally, until the shrimp just begin to turn pink but are not completely cooked through, about 2 minutes. Add the lemon juice and scallion mixture, toss to combine, and bring to a quick simmer to heat through; remove from the heat.

  • Add the drained pasta and reserved cooking water to the skillet. Toss until the pasta is coated with the sauce. Divide the pasta among 4 plates and season with pepper. Serve with lemon wedges and a green salad if using.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Smart Shopping