When basil comes into season, it's time to do a lot with it. Pesto is an easy way to use it and freeze the leftovers. Stray away from straight basil pesto to give yourself a little more variety. You will definitely have leftover pesto with this recipe, but it will be great on other proteins or pastas.
Oh - if you don't have a gadget that turns veggies into pasta, just shave the squash with a vegetable peeler to make wide ribbons.
Shrimp with Roasted Red Pepper Pesto
Serves: 1 Time: 35 minutes Difficulty: Medium-ish
- 6 shrimp, peeled and deveined
- 1 red bell pepper
- 1 1/2 c. basil
- 2 cloves garlic
- 2 T. pine nuts
- 1/2 lemon, zested and juiced
- 1/3 zucchini and/or squash, peeled into ribbons
- salt, pepper, olive oil
Char the pepper either on a gas stove top or under a broiler. When all sides are blackened, put it in a bowl covered with plastic wrap. The steam will help the skin to lift easily off the flesh of the pepper.
Once cool, rub most of the skin off and remove the ribs and seeds from the pepper. Roughly chop it and put it in a food processor with the basil, pine nuts, garlic, lemon zest and juice. Pulse until combined, then drizzle in approximately 2-3 T. of olive oil. It should be chunky - not saucy. Season with salt and pepper.
Season the shrimp with salt and pepper and put on a grill pan or in a saute pan for 2-3 minutes on the first side and 1-2 minutes on the second.
Turn the zucchini into a pasta shape.
Toss the zucchini in a tsp. of the pesto. Plate the shrimp alongside and spoon 1 1/2 T. of pesto on top.