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!
That was all there was to making the chili lime shrimp pesto pasta. It could not have been easier. I scooped it into bowls and topped it with more grated parmesan. Oh my goodness, it was this incredible fusion of pasta with guacamole. The pesto felt so creamy in my mouth while the tomatoes gave amazing bursts of acidity to cut through it. I loved how simple and healthy it was too. Enjoy, my friends! xoxo
Succulent shrimp, an incredible arugula avocado pesto and quinoa fusilli come together beautifully to form this delicious and nutritious chili lime shrimp pesto pasta!
- 3 cups baby arugula packed
- 1/2 an avocado seed removed and peeled, then lightly mashed
- 1/2 cup olive oil
- 1/2 cup pine nuts
- 1/2 cup freshly grated parmesan cheese
- 3 tablespoons almond milk
- 1/2 teaspoon hickory smoked sea salt
- 1 dash olive oil plus additional for drizzling
- 1 pound shrimp peeled and deveined, tails removed
- 1/2 a lime juiced and zested
- 1/2 teaspoon hickory smoked sea salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 pinch crushed red pepper
- 14 whole cherry tomatoes halved
- 1 pound quinoa fusilli or any short pasta you like
- freshly grated parmesan cheese as needed for sprinkling on top
- First, get a large pot of salted water on the stove and bring it to a boil for the pasta. Once it boils, cook the pasta just until tender for about 7-8 minutes. The rest of the dish can be put together quickly while this happens!
- While the water comes to a boil and the pasta cooks, prepare the arugula avocado pesto. In the bowl of a food processor just combine all of the ingredients and run the processor for about a minute until it is creamy and smooth. Set the pesto aside.
- Then, prepare the chili lime shrimp for the pasta. In a large rondeau pan heat the olive oil over medium high heat. Cook the shrimp in it until they are pink and fully cooked through for about 3 minutes. While they cook add the lime juice, lime zest, salt, chili powder, smoked paprika and crushed red pepper. Then the cherry tomatoes go in, allow them to get soft and cook for just a minute. Turn the heat to low. Spoon the pesto into the pan next and let it warm through and gently bubble for another minute while the shrimp absorbs the flavors.
- The pasta should be done by this point. Drain the pasta and add it to the pan with the shrimp and pesto and toss it all together thoroughly. Drizzle a little more olive oil on top to really bring it all together and give it another quick stir. Take the pan off of the heat.
- Scoop the pasta into bowls and top then all with extra freshly grated parmesan cheese. Serve hot immediately and enjoy!
Yum, I love that you’ve added lime to this. I think doing this brightens up the whole dish!
It really does! It cuts through the creamy richness of the avocado. Thanks so much for the kind words :-).
I’ve never thought about adding avocado to pesto — I bet it adds a nice creaminess.
Yes, the creamy texture it adds is wonderful!! Thank you so much for stopping by 🙂
This looks so good, I have been wanting to find a great Pesto recipe. I am a tad obsessed on pasta and sandwiches. Can’t wait to try.
Thank you so much!!
This looks delicious and so easy to make! I love avocado in just about everything!
Thank you so much!!
Would not have thought of this combination. it looks great!!
Thank you so much!!