Recipe courtesy of Food Network

Penne with Shrimp and Scallion Pesto

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Active: 25 min


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Copyright 2016 Television Food Network, G.P. All rights reserved.

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Todd Braunwart

This recipe was good and super easy.

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