Spring Onion-Chive Pesto Pasta with Shrimp
Adapted from Brooklyn Supper
When you've got fresh green spring things, there's only one thing to do: make pesto!! This pasta will satisfy and also refresh with its fresh take on greens and shrimp sauteed in olive oil. Your spring won't be complete without these spring onions!
INGREDIENTS:
Pesto
Shrimp Pasta
INSTRUCTIONS:
Pesto
- Cut green and light green onion stalks from the white or purple bulb. Mince 2 bulbs; reserve remaining bulbs for another use. Zest the lemon, then cut into wedges and reserve.
- Bring a large pot of generously salted water to a boil. While water boils, prepare a large bowl with cold water and ice.
- Use tongs to plunge onion stalks into boiling water, just until wilted, 30 - 60 seconds, then plunge into ice water. Repeat process with the chives. Set pot and water aside – you'll want to use the same pot to cook pasta.
- Squeeze ice water from onions and chives and set in the bowl of a food processor. Add parsley, pepitas, olive oil, zest of the lemon, and 1 teaspoon sea salt. Pulse until combined, then process just until smooth. Add sea salt to taste. Set aside.
Shrimp Pasta
- Bring water used to blanche onions back up to a boil and cook pasta to al dente. Reserve 1 cup pasta water for plating pasta.
- Meanwhile, heat 2 tablespoons olive oil in a large, deep-sided skillet over medium-high heat. Add reserved minced onions and sauté shrimp, working in batches so as not to crowd it. Sprinkle each batch with sea salt and pepper. Cook 1 - 2 minutes per side, until shrimp pinks up and is slightly firm to the touch. As you cook, add additional 2 tablespoons olive oil as needed. Remove cooked onions and shrimp to a platter or large bowl. Toss shrimp and onions with a squeeze of lemon juice.
- Remove skillet from heat. Toss to combine sautéed onions and shrimp, pasta, and 1/2 cup pesto. Add additional pesto to taste and several splashes pasta water as needed to thin mixture. Add sea salt and pepper to taste.
- Serve immediately with a lemon wedge on the side.
Recipe Notes
*To thaw frozen shrimp, set in a bowl of water under a trickle of cold running water for several minutes. Toss shrimp periodically. Shrimp should thaw in about 20 minutes.
**Though peeled shrimp are easiest to work with, unpeeled shrimp have superior flavor. Go with whatever makes sense for you. When buying shrimp, look for shrimp from the USA since imported shrimp can be caught up in exploitative labor practices.
Serve with a fun drink, a salad, and some crusty bread.
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