Welcome to Doctor Delicious Dishes! Today, I’m thrilled to introduce you to Almond Pesto Shrimp Pasta, a fresh take on a classic dish. This recipe combines succulent shrimp with a vibrant, nutty pesto made from almonds, offering a delightful twist that’s both quick and healthy. Perfect for busy weeknights or a special dinner, this dish promises a burst of flavor in every bite while keeping things nutritious and satisfying. Let’s dive into this mouthwatering creation that’s sure to become a new favorite in your kitchen!
Beyond its delicious taste, this Almond Pesto Shrimp Pasta is packed with nutritional benefits. Shrimp is an excellent source of lean protein and essential omega-3 fatty acids, promoting heart health and reducing inflammation. Almonds bring a wealth of nutrients, including vitamin E, magnesium, and healthy fats, which support brain health and maintain glowing skin. Paired with large pasta shells, this dish provides a wholesome balance of fiber, vitamins, and minerals, making it a well-rounded meal that nourishes your body while tantalizing your taste buds. Additionally, this almond pesto is a great alternative for those with pine nut allergies, allowing everyone to enjoy the rich, nutty flavors of pesto without any concerns.
Almond Pesto Shrimp Pasta: A Quick and Healthy Twist on a Classic Favorite
Description
A fresh take on a classic, our Almond Pesto Shrimp Pasta combines succulent shrimp with a nutty almond pesto, served over large pasta shells. This quick and healthy dish is packed with nutrients and is perfect for those with pine nut allergies, ensuring everyone can enjoy its rich flavors.
Ingredients
For the Almond Pesto:
For the Shrimp and Pasta:
Instructions
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Gather the Ingredients:
Gather all the ingredients for your Almond Pesto Shrimp Pasta. You’ll need large shrimp, pasta shells, lightly salted almonds, fresh basil leaves, garlic, extra virgin olive oil, grated Parmesan cheese, a lemon, sea salt, and freshly ground black pepper. Optionally, you can use additional fresh basil leaves for garnish.
For the Pesto:
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Prepare the Ingredients:
Prepare all the ingredients for your Almond Pesto Shrimp Pasta. For the pesto, get the almonds, fresh basil leaves, garlic, and extra virgin olive oil. Also, have the grated Parmesan cheese, lemon, sea salt, and freshly ground black pepper on hand. Optionally, you can prepare additional fresh basil leaves for garnish.
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Blend the Ingredients:
Place all the pesto ingredients into your Cuisinart Food Processor. Add the almonds, fresh basil leaves, garlic, grated Parmesan cheese, and sea salt. Pulse until the mixture is finely chopped. With the processor running, slowly add the extra virgin olive oil and lemon juice until the pesto is well combined appearing smooth and creamy.
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Transfer the freshly made almond pesto from the food processor into a bowl. Set it aside while you prepare the rest of the dish.
For the Shrimp and Pasta:
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Boil the Water:
Fill a large pot with water and place it on the stove over high heat. Add a generous pinch of salt and a few drops of olive oil to the water. Bring the water to a rolling boil, ready for cooking the pasta shells.
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Prepare the Shrimp:
Rinse the peeled and deveined shrimp under cold water and drain them in a colander. Pat the shrimp dry with paper towels to remove any excess moisture, ensuring they are ready for cooking.
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Boil the Pasta:
Add the large pasta shells to the boiling water. Cook according to the package instructions until the pasta is al dente, stirring occasionally to prevent sticking. Once cooked, drain the pasta and set it aside.
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Cook the Shrimp:
In a large skillet, heat 2 tablespoons of olive oil with 1 tablespoon of minced garlic over medium heat. Add the prepared shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Season with salt, pepper, and a squeeze of lemon juice.
Mix and Plate:
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Mix Ingredients Together:
In a large bowl, combine the cooked pasta shells with the prepared almond pesto. Toss until the pasta is evenly coated with the pesto. Gently mix everything together. Season with additional salt and pepper to taste.
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Plate and Serve:
Transfer the Almond Pesto Shrimp Pasta to serving plates. Add the shrimp then garnish with additional grated Parmesan cheese and fresh basil leaves. Optionally, add edible flowers for an extra touch of elegance. Serve immediately and enjoy!
Tips for Success:
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Use Fresh Ingredients:
Fresh basil and garlic make a significant difference in the flavor of your pesto. Opt for the freshest ingredients you can find. -
Don't Overcook the Pasta:
Cook the pasta shells until they are al dente. Overcooked pasta can become mushy when mixed with the pesto. -
Toast the Almonds:
For an extra depth of flavor, lightly toast the almonds before blending them into the pesto.
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Dry the Shrimp Well:
Make sure the shrimp are thoroughly dried before cooking to ensure they sear properly and don’t release too much water into the pan. -
Adjust Pesto Consistency:
If the pesto is too thick, you can add a bit more olive oil or a splash of pasta cooking water to reach your desired consistency. -
Season to Taste:
Taste your pesto and the final dish before serving. Add more salt, pepper, or lemon juice as needed to suit your taste preferences. -
Serve Immediately:
This dish is best enjoyed fresh. The pesto can lose its vibrant green color if left to sit for too long. -
Garnish Creatively:
Adding fresh basil leaves and edible flowers not only enhances the visual appeal but also adds a touch of freshness to the dish.
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By following these tips, you can ensure your Almond Pesto Shrimp Pasta turns out delicious and impressive every time!
Equipment:
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Servings 4
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 5g25%
- Cholesterol 100mg34%
- Sodium 350mg15%
- Potassium 500mg15%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 25g50%
- Vitamin A 1000 IU
- Vitamin C 10 mg
- Calcium 200 mg
- Iron 3 mg
- Vitamin E 5 IU
- Vitamin K 60 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.4 mg
- Folate 50 mcg
- Vitamin B12 2 mcg
- Biotin 5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 200 mg
- Iodine 10 g
- Magnesium 70 mmol
- Zinc 2 mcg
- Selenium 30 mg
- Copper 0.2 mg
- Manganese 0.5 mg
- Chromium 10 mcg
- Molybdenum 0.1 mg
- Chloride 11.1 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
