Garlicky Shrimp over Pasta with Spinach Yogurt Pesto

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From Jessica Reddick , Clean Plate Club

My Baking Heart

I’m a huge fan of pesto… not only the sauce in its entirety, but each of the ingredients that go into making it. The bright green basil leaves, the fresh garlic, the crunchy pine nuts and the cheesy Parmesan shreds. It’s so good, I could put it on everything. With this batch, I decided to change it up with the addition of spinach and Stonyfield’s plain Greek yogurt. Those two ingredients seriously took things over the top and now, I really could eat it straight from the bowl! But once it’s topped with Garlicky Shrimp, things get serious.
4
servings

Ingredients

For the Pasta with Spinach Yogurt Pesto

4 clv garlic (coarsely chopped)
1-1/2 c baby spinach leaves
3/4 c fresh basil leaves (tightly packed )
1/2 c toasted pine nuts
1 T fresh lemon juice
1/2 t lemon zest
1/2 c freshly grated Parmesan cheese
1/2 c Stonyfield Greek Plain Yogurt
1/2 c extra virgin olive oil
3/4 t kosher salt
1/2 t Freshly ground black pepper
1-12oz bag organic rotini, mostaccioli & shells pasta mix

For the Shrimp

1 c all purpose flour
2 T paprika
1/4 t cayenne pepper
32-51/60 shrimp (cleaned & deveined)
1/4 c unsalted butter
5 clv garlic (minced)
1 pn kosher salt
1/8 c white wine
Nutrition Information: 

Preparation:

Step 1

Combine garlic, spinach, basil, pine nuts, lemon juice and zest in the bowl of a food processor or a blender and process until finely chopped, scraping down the sides of the bowl once or twice. With the motor running on low, add the parmesan cheese and yogurt, then the olive oil in a slow, steady stream. Scrape mixture into a small bowl and season with salt and pepper. Cover with plastic and refrigerate for up to 3 days, until ready to use.

Step 2

Bring a large pot of salted water to a boil and cook pasta until al dente, following the directions on the box. Reserve a 1/2 cup of cooking liquid. Drain pasta and return to pot, tossing with the yogurt pesto. If pasta looks too dry, add reserved cooking liquid, 1 tablespoon at a time, to moisten.

Step 3

In a small bowl, whisk together the flour, paprika and cayenne pepper. Roll the shrimp pieces in the flour mixture, making sure to coat each one. Heat a sauté pan to medium-high heat and add the butter and chopped garlic. Cook both for about one minute, then carefully add the flour-coated shrimp to the pan. Sprinkle some salt over the shrimp pieces. Turn the shrimp over after 3 minutes. Cook for another 3 minutes and then carefully pour the white wine around the shrimp. Stir a bit, and continue to cook, until the garlic on the shrimp is golden brown (don't overcook).

Step 4

Divide pasta among four dishes, topping each with eight shrimp, and serve immediately.

Ingredients

For the Pasta with Spinach Yogurt Pesto

4 clv garlic (coarsely chopped)
1-1/2 c baby spinach leaves
3/4 c fresh basil leaves (tightly packed )
1/2 c toasted pine nuts
1 T fresh lemon juice
1/2 t lemon zest
1/2 c freshly grated Parmesan cheese
1/2 c Stonyfield Greek Plain Yogurt
1/2 c extra virgin olive oil
3/4 t kosher salt
1/2 t Freshly ground black pepper
1-12oz bag organic rotini, mostaccioli & shells pasta mix

For the Shrimp

1 c all purpose flour
2 T paprika
1/4 t cayenne pepper
32-51/60 shrimp (cleaned & deveined)
1/4 c unsalted butter
5 clv garlic (minced)
1 pn kosher salt
1/8 c white wine
Nutrition Information: 

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