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Pesto Shrimp Pasta

By: Not Your Mother's Microwave Cookbook by Beth Hensperger

For a fresh-tasting meal for two, try this delicious seafood pasta casserole. Pesto Shrimp Pasta's pesto sauce is super easy to make and it's really healthy for you. The tender shrimp swim in a delicious, lemony pesto sauce. The best part about this recipe is that you can make it in your microwave.

Serves2

Cooking Time4 min

Cooking MethodMicrowave

Ingredients

  • LEMON PESTO:
  • 1 clove garlic, cut into 3 pieces
  • 1 cup loosely packed fresh basil leaves
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • 10 ounces fresh linguine
  • GARLIC SHRIMP:
  • 3 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, cut into pieces
  • 12 ounces medium-size shrimp, shelled and deveined
  • FOR SERVING:
  • 2 tablespoons olive oil
  • 1/2 lemon

Instructions

  1. Place a large saucepan filled with water and a pinch of salt on the stovetop and bring to a boil.

  2. Make the Lemon Pesto. Toss the garlic clove into the work bowl of a food processor, and pulse to finely chop. Add the basil leaves, cheese, lemon juice, and olive oil; process until the mixture is a thick paste flecked with bits of basil. Set aside. (You may store the pesto in the refrigerator with a bit of olive oil poured over the top to preserve the color for up to 2 days, or freeze in a pint-sized zipper-top plastic freezer bag for up to 1 month.)

  3. Add the linguine to the boiling water and cook until al dente.

  4. While the pasta is cooking, make the Garlic Shrimp. Put the garlic in the baking dish; add the olive oil and butter. Microcook on HIGH, uncovered, for 40 to 70 seconds, until the garlic is soft and the butter is melted.

  5. Add the shrimp to the baking dish and stir to coat it with the garlic butter. Microcook on HIGH, uncovered, until all the shrimp are pink, 2 1/2 to 3 minutes, stirring every minute to bring the cooked shrimp from around the outer edges of the dish into the center for even cooking.

  6. Stir the pesto into the shrimp mixture, cover with plastic wrap, and let stand for 2 minutes.

  7. Drain the pasta well and toss with 2 tablespoons olive oil. Mound the pasta on a small rimmed platter. Spoon the cooked shrimp and pesto over the pasta. Toss to coat the strands of pasta with the pesto and distribute the shrimp. With a hand-held grater or Microplane, grate some lemon zest over the top. Serve immediately.

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