Dinner of the Week: Sweet Pesto Shrimp

This recipe took us 15 minutes to make, and it was delicious.  It is my favorite rendition of pesto.  We will be making it time and time again, especially since our basil plant is exploding in our veggie garden beds!

Sweet Pesto Shrimp
Courtesy of KB

– 1 pound raw shrimp
– 1 handful fresh basil leaves
– olive oil
– Parmesan and mozzarella cheeses
– Pine nuts
– Lemon juice
– Kosher salt and freshly ground pepper
First, wash and pat dry the basil leaves.
In a food processor or blender, add the basil, a large pinch of mozzarella and Parmesan cheeses, a dash of pine nuts, and approximately 1 tablespoon of lemon juice and 4 tablespoons olive oil to start.  Liberally sprinkle salt and pepper on top.  Blend the mixture into pesto.  It will need to have a semi-liquid consistency, so if necessary, add more olive oil and blend again.

Your pesto will turn out like this once done!

Then, peel the shrimp.

Heat a large dab of margarine or butter in a large skillet over medium heat.  Cook the shrimp for approximately five minutes until they begin to curl up and become pink.

Pour the pesto into the saucepan and toss to coat.  Simmer for another two minutes.

Serve and enjoy!

The shrimp were tender, perfectly cooked, and sweet with a touch of lemon.  

We served this dinner with a side of instant rice pilaf and broccoli.  The broccoli had been frozen, so we steamed the bag and added a squeeze of lemon and sprinkled black pepper over top.

These shrimp would also be perfect over a bed of jasmine rice or linguine noodles.  Since the pesto is so simple to make, this recipe is extremely versatile.  

Hope you enjoy it as much as we do!

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