Red Pepper Pesto Pasta with Shrimp

Ingredients

Red Pepper Pesto:

• 1 ½ cups fresh basil leaves, plus a few more leaves as garnish
• ½ cup roasted red peppers, drained (from a jar)
• 3 tablespoons olive oil
• ⅓ cup shredded Parmesan cheese
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• ¼ cup walnuts
• Salt to taste

For pasta:

• 1 pound pasta
• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• Salt and pepper

Instructions

1. 1
   To a blender, add all of the pesto ingredients. Pulse until smooth, scraping down the sides as needed. Give it a taste and add salt as needed (I added about 1/4 teaspoon). Set aside.
2. 2
   Bring a pot of salted water to a boil. Add the pasta and cook per the package’s instructions. (I used whole wheat pasta and it required about 9 minutes.) Remove about 1/2 cup (you can eyeball this measurement) of pasta water and set it aside. Drain the pasta and return to the pot. Pour in the pesto, along with 1/4 cup pasta water and toss until combined. Cover the pot to keep warm.
3. 3
   Meanwhile, in a small sauté pan, set over medium-high heat, add the olive oil. When hot add the shrimp and sprinkle with salt and pepper. Cook for about 1 to 2 minutes per side. Divide the pasta amongst bowls or plates. Top with a few shrimp per plate and garnish with basil.