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This simple pasta dish is a great last-minute weeknight dinner, with nutty and hearty whole-wheat pasta tossed in a fresh, citrusy pesto. Shrimp is the perfect quick-cooking protein, done in under five minutes, with a subtle taste that ensures the pesto is the star. Looking to mix it up? Try swapping the lemon for lime and substitute herbs like dill, parsley, or basil.
Ingredients
- 8 oz whole-wheat rotini pasta
- 2 cups fresh cilantro, roughly chopped
- 1 tsp. dried oregano
- 3 cloves garlic
- 1 tsp. red pepper flakes
- cup olive oil, plus 1 Tbsp.
- Zest and juice of half a lemon
- 翻 tsp. sea salt and fresh ground black pepper
- 1 lb large shrimp, peeled and deveined
- Cilantro sprigs for garnish, if desired.
Preparation
1. Prepare sauce: In a food processor, pulse cilantro, oregano, garlic, red pepper flakes, and lemon zest until combined. While food processor is running, add cup oil and lemon juice. Stir in salt and black pepper. Set aside.
2. Cook pasta according to package directions. Drain and set aside.
3. Heat a large skillet on medium-high, add remaining oil and shrimp. Cook for 2-3 minutes, until bright pink. Stir in pesto and pasta and cook for 1 minute. Garnish with cilantro sprigs, if desired.