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Makes 4 servings. Difficulty
Easy
Ingredients
2 teaspoons olive oil 1 pounds large shrimp, shelled & deveined 8 ounces gf penne pasta 1/2 cup Basic Pesto Kosher salt and freshly ground black pepper 1/3 cup freshly grated parmigiano-reggiano cheese 1/4 cup toasted pine nuts Lemon wedges for serving
Directions
Prepare pasta according to package directions. Drain and set aside.
In a large skillet heat oil; add shrimp and sauté for 2-3 minutes or until pink and opaque. Season with salt and freshly ground black pepper.
Remove shrimp from skillet and add pasta and prepared Basic Pesto. Heat over medium-low until heated through. Return shrimp to pan and toss to combine. Adjust seasonings to taste with salt and freshly ground black pepper.
Sprinkle with freshly grated parmigiano-reggiano cheese. Garnish with toasted pine nuts and lemon wedges.
Tips
To toast pine nuts, place pine nuts in a dry skillet and cook over medium heat, tossing frequently, until fragrant and lightly browned.
We used Tinkyada’s Brown Rice Penne for the gf penne in this recipe. To purchase this pasta please click the link below in our Recommended Tools section.
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