Recipe courtesy of Food Network
Penne with Shrimp and Scallion Pesto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 640
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 30
- Cholesterol
- 137
- Sodium
- 562
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.
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