Ingredients
Units Scale
- 1 lb. wild caught shrimp
- Fresh lemon Juice, about 1/4 cup
- Zest of 1 lemon (zest the lemon first, then juice the lemon)
- 3 Tbsp. olive oil
- 2 Tbsp. butter (alternative butter works well too)
- 1–2 small cloves garlic, minced
Veggies to add:
- 1 small bunch broccolini, chopped, stems included
- Roasted veggies such as zucchini cauliflower or butternut squash
- 1 cup shiitakes or a blend of mushrooms, sliced
- 1 cup leeks
- 1 box Jovial Tagliatelle gluten free pasta, cooked according to package directions.
- 1/2 cup pesto sauce homemade or store bought
- Pecorino Cheese, grated or parmesan
- Garnish with lemon zest
Instructions
- Defrost shrimp, if not fresh. Place shrimp in cool water and allow to defrost in the water.
- In a large pot fill water to be able to cover all the pasta once the water comes to a boil. Add a heaping pinch of salt into the water and cover. Bring to a boil.
- In a large skillet over medium high heat, add the olive oil and shrimp. Cover. Reduce heat to simmer. The shrimp will release their wonderful flavorful juices. Keep the juice.
- Cook shrimp for 1-2 minutes. That’s it. Flip each shrimp. Once shrimp has cooked through, the shrimp turn an opaque color. Otherwise they will get tough and chewy. Remove just the shrimp to a bowl. Cover so they don’t dry out.
- Next add the mushrooms and broccolini into pan, along with the juices. Cover and allow veggies to cook down and soften. Keeping the broccolini green ☺ Note you can also blanch the broccolini and toss in after the mushrooms have cooked down. A little trick to keeping them vibrant green.
- While the veggies cook down, add the pasta to the boiling water. STIR Pasta. It’s important to stir occasionally to help separate the long noodles. Once the pasta cooks and the noodles are separated, allow to continue cooking at a low boil for about 9 minutes just until al dente. Check for doneness by tasting a piece. Once done drain pasta reserving a 1/4th cup of the water. This helps distributing the pesto throughout the pasta.
- Now that the veggies and pasta are done, toss the veggies, shrimp and pasta in the pan. Add the pesto and a little pasta water, not all about a tablespoon or two. Add more olive oil or butter. If needed. Mix gently. Incorporating the pesto with the pasta.
- Taste. Add more pesto if desired.
- Salt and pepper to taste. I love sprinkling with a little truffle salt, or even a little red chili pepper flakes! Ohhlala!
- Sprinkle with grated Pecorino Romano and lemon zest and enjoy!
Notes
Don’t over cook shrimp, they get too chewy.
You can add as many veggies as you want. Make it simple!
Follow cooking directions for timing of pasta. Make sure you stir pasta to separate noodles. Taste it 8-9 minutes after a low boil. Pasta should be el dente to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Diet: Gluten Free