Nut-Free Basil Pesto Shrimp
Makes 4 servings
1 lb. Shrimp, tail, and shell removed
2 cloves garlic
1/3 cup extra virgin olive oil
3/4 cup freshly grated parmesan cheese
large handful of fresh basil ( about 1 cup, packed)
pinch of red chili flakes (optional)
cracked black pepper (to taste)
1/2 teaspoon smoked chipotle powder
To make the pesto:
1.) In a food processor, add the fresh basil leaves, garlic, and cheese. Pulse to process. Stream in the olive oil and use a steady pulse to create an emulsion (this process keeps the sauce held together). Once processed, set aside.
Cook the shrimp:
2.) Heat oil in a large skillet over medium-high heat. Add the shrimp, salt, pepper, and smoked chipotle powder and cook for 1 minute on each side.
Seared tomatoes (optional).
3.) Slice the tomatoes in halves, season with salt and pepper.
4.) Add 2 tablespoons olive oil to a large skillet over medium-hough heat. Place the tomatoes exposed flesh side down.
5.) Sear for 2-3 minutes. Remove, and set aside for garnishing later.
Putting it all together:
6.) Add the pesto to the shrimp, and simmer for 3-4 minutes or until the sauce has slightly thickened.
7.) Stir in the spiralized zucchini noodles and toss together, cook for 30 seconds to 1 minute (do not over-cook the zucchini, otherwise it can become too soft and lose its structure.
Serve immediately and garnish with freshly grated parmesan cheese, slivers of fresh basil, and seared cherry tomatoes.
Follow Posh Plate on Pinterest here!