Shrimp and String Bean Pesto Pasta

If you have about 40 minutes to spend in the kitchen, Shrimp and String Bean Pesto Pasta might be a great pescatarian recipe to try. This recipe serves 4 and costs $5.16 per serving. One serving contains 937 calories, 49g of protein, and 61g of fat. A mixture of coarse salt, penne pasta, string beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. 6664 people found this recipe to be yummy and satisfying. It is brought to you by Cinnamon Spice and Everything Nice. It works well as a main course. With a spoonacular score of 97%, this dish is awesome. Similar recipes are String Bean and Pea Pasta with Spinach Pesto | In Search of Green, String Bean, Arugula, And Pasta Salad, and Pesto Shrimp Pasta.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

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Ingredients:

coarse salt

4 packed cups fresh basil leaves

2 cloves garlic, finely chopped

3/4 cup extra-virgin olive oil

1/2 cup fresh Parmesan, grated

parmesan cheese, for serving

8 ounces rotini or penne pasta

1 pound medium or large raw shrimp, cleaned, deveined and tails off

2 cups string beans, ends trimmed, cut in half

1/3 cup chopped walnuts

Equipment:

frying pan

bowl

paper towels

food processor

Cooking instruction summary:

Cook the pasta and string beans together in plenty of salted water to al dente, being sure to reserve 1/4 cup of the pasta water before draining.Meanwhile in a large skillet heat a tablespoon of olive oil over medium heat, add shrimp, season well with salt and pepper and cook until they begin to curl. Remove from heat.Mix pasta, beans, shrimp, 1/2 cup pesto and pasta water together. Add more pesto if needed. Serve immediately with Parmesan cheese.Blanch basil leaves in boiling water for 30 seconds, remove and immediately plunge into a large bowl of ice water. Drain and dry well on paper towels.Toast walnuts in a dry skillet over medium heat, stirring often about 5 minutes.Add all ingredients to the bowl of a food processor and blend until smooth. Season to taste with salt. Store tightly covered in glass jar in refrigerator up to 1 week.

 

Step by step:


1. Cook the pasta and string beans together in plenty of salted water to al dente, being sure to reserve 1/4 cup of the pasta water before draining.Meanwhile in a large skillet heat a tablespoon of olive oil over medium heat, add shrimp, season well with salt and pepper and cook until they begin to curl.

2. Remove from heat.

3. Mix pasta, beans, shrimp, 1/2 cup pesto and pasta water together.

4. Add more pesto if needed.

5. Serve immediately with Parmesan cheese.Blanch basil leaves in boiling water for 30 seconds, remove and immediately plunge into a large bowl of ice water.

6. Drain and dry well on paper towels.Toast walnuts in a dry skillet over medium heat, stirring often about 5 minutes.

7. Add all ingredients to the bowl of a food processor and blend until smooth. Season to taste with salt. Store tightly covered in glass jar in refrigerator up to 1 week.


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