Zucchini Pesto With Shrimp And Farfalle Food

SHRIMP & ZUCCHINI

Steps:

• Cut zucchini in half and then into 1/2" slices.
• Season shrimp with salt & pepper.
• Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
• Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
• Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
• Garnish with parmesan cheese if desired.

LEMONY SHRIMP WITH PESTO FARFALLE

Steps:

• Boil water for pasta and cook as directed to al dente.
• Pesto:.
• In a food processor, pulse together basil, garlic and a pinch of salt.
• Add pine nuts and pulse again.
• Scoop into a bowl and mix in 1/4 cup of olive oil and 1/4 cup of Parmesan. Stir gently. (If the sauce is not moist, add more oil.).
• Season to taste and add the rest of the remaining cheese. Adjust oil again, if needed.
• Squeeze juice of 1/2 - 1 lemon to pesto, to taste.
• Clean and devein shrimp.
• In a bowl add 1 tablespoons oil, juice from 1/4 lemon, pinch of salt and pepper. Add shrimp to mixture and coat.
• Heat a grill pan over med-high heat. Spray with cooking spray.
• Grill shrimp for 1 minute on each side. Once shrimp has been turned, squeeze juice from 1/4 lemon to coat.
• Remove from heat.
• Mix 1/2 of the pesto with the pasta to coat. Serve in warm bowls with shrimp served on top. Season with salt and fresh cracked pepper.
• You may sprinkle a pinch of Parmesan and/or a fresh squeeze of lemon juice to make it even more delish.
• Save extra pesto in a covered container in the refrigerator or freeze and use at a later date.