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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Shrimp Pesto Salad Recipe

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This recipe for Shrimp Pesto Salad is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups packed basil
1/2 cup shelled unsalted pistachios
1 clove garlic, halved
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3/4 teaspoon salt
1/8 teaspoon pepper
1 pound cavatappi pasta (or other shape)
1 pound raw peeled and deveined shrimp
1 pound asparagus, trimmed and cut into 1-inch pieces
Directions:
Directions:
1. Combine basil, pistachios, garlic and lemon juice in a food processor. While running, drizzle in olive oil until well combined. Remove to a large bowl. Stir in Parmesan, salt and pepper. Set aside.

2. Bring a large pot of lightly salted water to a boil. Add cavatappi; return to a boil and cook 5 minutes. Add shrimp and asparagus to pot; return to a boil and cook 2 more minutes. Reserve 3/4 cup pasta water. Drain and rinse pasta, shrimp and asparagus under cold water. Stir pasta water into pesto. Fold pasta, shrimp and asparagus into pesto. Serve at room temperature or chilled, sprinkled with Parmesan, if desired.

 

 

 

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