The combination of shrimp with pasta is my favorite dinner combination in the world. It makes sense since it brings together my two favorite foods, ha! Coming up with different flavors and ways of preparing it is a lot of fun and always makes me think of my Nana Lulu. I can never think of pasta without thinking of her! This chili lime shrimp pesto pasta is so nutritious and yummy while satisfying the pasta craving. It was a really unique take on traditional shrimp with basil pesto and best of all, I had it on the table in 20 minutes! First, I got my pasta water on the stove to boil. Once it was boiling I poured in my beloved quinoa fusilli to keep this meal gluten free. While the water came to a boil and the pasta cooked for about 8 minutes, I quickly prepared the arugula avocado pesto. I just combined arugula, avocado, parmesan, olive oil, pine nuts, almond milk and salt in my food processor and ran it for a minute until it was a gorgeous, creamy green sauce.
Then, it was time to quickly prepare the chili lime shrimp part of the chili lime shrimp pesto pasta! In a large rondeau pan I heated up some olive oil over medium high heat. The shrimp went in to cook through for about 3 minutes until they were perfectly pink. While they cooked I poured in lime juice, lime zest, chili powder, salt, smoked paprika and crushed red pepper for loads of flavor. That all got a big stir.
I added halved cherry tomatoes in next and let them get soft for a minute, then turned the heat to low and poured in the prepared pesto sauce. I let the pesto sauce gently bubble and warm through for a minute or two to really meld with the shrimp.
The pasta was done by this point so I just drained it and poured it into the pan of pesto and shrimp. That got tossed all together thoroughly and then I hit it with a big drizzle of olive oil to finish it off. After another big stir, the chili lime shrimp pesto pasta was done! It was just scooped into bowls and topped with more grated parmesan. Oh my goodness, it was this incredible fusion of pasta with guacamole. The pesto was so creamy and the tomatoes gave amazing bursts of acidity to cut through it. The shrimp were ridiculously succulent and flavorful to hit it home. This was such an easy dish too, enjoy my friends!