Lemon Kale Pesto Pasta with Seared Shrimp

In our last post, we shared our lemon kale pesto…so naturally, we had to bring you a mouth watering dinner to smother the pesto all over. We are both pretty much obsessed with all types of pesto, not just because of the amazing flavor combos you can create, but also for the fact that pesto goes so well with so many different things. We are excited to bring you this recipe that we have created using our lemon kale pesto with pasta and seared shrimp. Yum! You are going to love how easy this one is to make.

We know you read our last post and already made your kale pesto, so now you get to use it! Ha! If you haven’t made it, the ingredients and directions are included in the recipe below!

For the pasta, we used Tresomega quinoa spaghetti. We love this pasta because it’s gluten-free, low in fat, high in fiber, and easy to digest! It’s also an excellent source of protein, loaded with minerals, and really easy to cook. This pasta is the perfect choice for this hearty but not heavy dish! So during the last 5 minutes that the pasta is cooking, you can sear up the shrimp.

You can purchase the Tresomega quinoa pasta at Tresomega.com, Amazon.com, Walmart.com, and Sam’s Club.

Shrimp seemed like the perfect choice to smother with the kale and pair with the pasta. We simply seasoned with with salt and pepper and seared it in our grill pan. Let it get a nice golden brown color and set it aside. Be sure not to overcook it! It only needs about 2 minutes on each side.

Rinse the pasta but be sure you reserve about 1/4 cup of the pasta water. Toss the pasta with the kale pesto and slowly add in a small amount of the reserved pasta water to thin it out. Transfer to a plate, season with fresh lemon juice, then top with freshly chopped parsley and lemon zest.

What to Eat with Lemon Kale Pesto Pasta with Seared Shrimp?

I love to enjoy this Lemon Kale Pesto Pasta with Seared Shrimp with so many sides, I love it with salad, garlic bread, grilled asparagus, roasted cherry tomatoes, or sometimes I love to serve it with a Mango Quinoa Salad, especially in the summer. I love how the sweet mango, quinoa, and fresh herbs in the salad mix with the zesty pesto pasta.

Ingredients

For the Pasta Dish:

• 8oz Tresomega quinoa spaghetti
• ½ lb large shrimp, deviened and shelled leaving tails intact
• 1 Tbsp good quality olive oil
• ¼ C reserved pasta water
• ⅓ C lemon kale pesto (see ingredients below)
• ¼ C italian flat lead parsley, chopped
• zest of 1 medium lemon
• juice of ½ medium lemon
• S&P; to taste

For the Lemon Kale Pesto:

• 1 medium bunch lacinato kale, stems removed
• ⅓ C toasted walnuts
• 2 cloves garlic
• juice of 1 lemon
• zest of 1 lemon
• ⅓ C grated romano cheese
• ½ C good quality olive oil
• ¼ tsp kosher salt
• ¼ tsp cracked pepper

How to Make Lemon Kale Pesto Pasta with Seared Shrimp?

For the Lemon Kale Pesto:

Step 1:

Bring a large pot of water to a boil. Add kale and remove with tongs or a slotted spoon after 30 seconds, transfer immediately to a bowl of ice water. Drain and dry kale on paper towels.

Step 2:

Using a food processor, add kale, walnuts, garlic, lemon juice and zest and romano cheese. Pulse until combined. With the food processor running drizzle in the olive oil, add in S&P.; Pulse, stopping to scrape down sides with a spatula until fully incorporated and broken down. Set prepared lemon kale pesto aside.

For the Pasta Dish:

Step 1:

Bring a large pot of salted water to a boil. Add spaghetti and cook 10-15 minutes until a dente.

Step 2:

During the last 5 minutes that the spaghetti is cooking heat a grill pan over medium-high heat. Toss shrimp in olive oil and season with S&P.; Sear the shrimp for about 2 minutes per side until golden brown.

Step 3:

Drain pasta, reserving ¼ C of the water. Toss pasta with lemon kale pesto, slowly add in the reserved water making sure you dont add too much. Season with S&P; to taste. Add shrimp, squeeze lemon juice over the top and garnish with chopped parsley and lemon zest. Serve immediately.

**Note – If using 16oz of spaghetti double the recipe.

Kitchen Equipment Needed

• Large pot (for boiling pasta and kale)
• Bowl with ice water
• Tongs or slotted spoon
• Food processor
• Grill pan or skillet
• Spatula or spoon
• Measuring cups and spoons
• Cutting board and knife
• Paper towels

How to Store Leftovers?

If you have any leftover pasta, you can store it in an airtight container in the refrigerator for up to 5 days. It’s best to keep the shrimp separate.

FAQ

What kind of kale should I use?

Use lacinato kale as I did, also called dinosaur kale.

Can I use regular spaghetti instead of quinoa spaghetti?

Yes! You can use any type of spaghetti you like.

Can I use a different cheese instead of Romano?

Yes, you can use a blend of hard cheeses.

What if I don’t like walnuts?

No problem! Try using almonds, sunflower seeds instead.

Can I use cooked shrimp from the store?

Sure, If your shrimp is already cooked, you can skip the searing step.

Is this recipe spicy?

Nope! This recipe isn’t spicy at all.

Lemon Kale Pesto Pasta with Seared Shrimp is an easy dish that’s full of flavor with lemon, creamy pesto, and shrimp.

If you loved making and eating this pasta, don’t forget to share the recipe with your friends and family. And subscribe to the blog so you never miss a delicious pasta dish.