1small red bell pepperseeded and sliced lengthwise into thin strips
1poundmedium-sized raw shrimppeeled and deveined
Instructions
Place basil, Parmesan, pine nuts, and garlic in a food processor. Pulse a few times. Slowly add the olive oil in a constant stream while processing. Stop and scrape down sides as necessary. Add salt and pepper to taste. Set aside.
Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots and onions and cook for 2 minutes.
Add 2 more tablespoons of oil to the skillet, add the zucchini, mushrooms, and bell pepper. Cook for 2 additional minutes, or until carrot is tender-crisp. Remove the cooked vegetables and keep warm.
Remove vegetables from the skillet and keep warm.
Add 2 tablespoons oil to skillet, stir in pesto then stir in shrimp. Sauté shrimp until they turn pink, about 2 to 3 minutes per side. Do not overcook the shrimp!
Return the vegetables to the skillet and stir until vegetables are heated and coated with sauce. Stir in parmesan cheese.
Transfer shrimp pesto to a serving dish and garnish with fresh basil or chopped Italian parsley if desired. Serve on a bed of hot pasta or substitute cooked zucchini noodles for a low-carb meal.
Notes
Substitute one-cup of store-bought pesto sauce if you prefer.
Pasta shapes like linguine, spaghetti, fettuccine, angel hair pasta, or penne all work well in this recipe.
Feel free to toss the cooked pasta in the skillet with the shrimp pesto if you prefer. My kids preferred it separate.
To substitute scallops: Rinse and dry 1 pound of scallops, then cut into quarter-inch thick slices. Cook until opaque throughout, about 3 to 4 minutes. Cut to test.
You can add sautéed or roasted vegetables like cherry tomatoes, jarred roasted bell peppers, sun-dried tomatoes, or spinach depending on your tastes.
Pesto can be customized by swapping ingredients like walnuts for pine nuts, pecorinio cheese for parmesan, or even swapping out the basil for other greens like kale, spinach or arugula.
For leftovers: Allow the pasta to cool down to room temperature, then transfer to an airtight container and store in the refrigerator for 3 to 4 days. To reheat: Toss the pasta gently with a little extra pesto or a touch of olive oil before reheating to refresh the flavors and textures. Reheat leftover pasta in the microwave or on the stovetop just until heated through.