5 from 1 vote
Chili Lime Shrimp Pesto Pasta
Chili Lime Shrimp Pesto Pasta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Succulent shrimp, an incredible arugula avocado pesto and quinoa fusilli come together beautifully to form this delicious and nutritious chili lime shrimp pesto pasta!

Course: Main Course
Cuisine: Mediterranean
Keyword: Chili Lime Shrimp Pesto Pasta, Shrimp
Servings: 6
Calories: 564 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE ARUGULA AVOCADO PESTO
  • 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
FOR THE PASTA
  • 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
Instructions
  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. Scoop the pasta into bowls and top then all with extra freshly grated parmesan cheese. Serve hot immediately and enjoy!
Nutrition Facts
Chili Lime Shrimp Pesto Pasta
Amount Per Serving (1 serving)
Calories 564 Calories from Fat 302
% Daily Value*
Fat 33.5g52%
Saturated Fat 6.9g43%
Cholesterol 155mg52%
Sodium 638mg28%
Potassium 1038mg30%
Carbohydrates 44.4g15%
Fiber 7g29%
Sugar 8.6g10%
Protein 26.7g53%
Calcium 120mg12%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.