Makes 4 servings. Difficulty
2 teaspoons olive oil 1 pound 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 1/4 cup toasted pine nuts Lemon wedges for serving
Prepare pasta according to package directions. Drain and set aside.
Heat oil in a large skillet. 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 heat until heated through.
Return shrimp to pan and toss to combine. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve; Sprinkle with freshly grated parmigiano-reggiano. Garnish with toasted pine nuts and lemon wedges.
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.