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How to Make Summery Shrimp with Pesto - A Step-by-Step Guide

As the weather warms up, there's nothing quite like a light and refreshing dish to enjoy during the summer months. One dish that perfectly captures the essence of summer is Summery Shrimp with Pesto. This dish combines succulent shrimp with a vibrant and herbaceous pesto, creating a flavorful and impressive meal that's perfect for a relaxed summer evening.

Shrimp is a popular choice for summer dishes, as it cooks quickly and pairs well with a variety of seasonal flavors. In this recip...

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Ingredients

  • ½ (12 ounce) package angel hair pasta
  • 1 cup firmly packed fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon minced garlic, or more to taste
  • ¼ teaspoon salt, or more to taste
  • ⅛ teaspoon ground black pepper, or more to taste
  • 2 tablespoons water, divided, or as needed
  • 2 tablespoons butter
  • ¾ pound large shrimp, peeled and deveined
  • 6 scallions, thinly sliced, green and white parts separated
  • 1 large clove garlic, minced
  • 2 small zucchini, sliced 1/2-inch thick, or more to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 3
  • Yield: 3 servings

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
  • Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
  • Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
  • Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
  • Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
  • Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.

    • Nutrition

    424 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 193mg
    • Sodium: 574mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 27g
    • Vitamin C: 27mg
    • Calcium: 101mg
    • Iron: 5mg
    • Potassium: 620mg

    Categories

    Appetizer recipes
    Seafood recipes
    Italian recipes
    Healthy recipes
    Easy recipes