Shrimp & Kale Pesto Fettuccine (Paleo)

Shrimp & Kale Pesto Fettuccine (Paleo)
Shrimp & Kale Pesto Fettuccine (Paleo)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pesto -

  • 1

    Bunch Kale, stalks removed

  • Aprx 1oz of fresh basil leaves

  • 2

    garlic cloves

  • 1/4

    cup to 1/3 cup EVOO

  • 2

    tbs lemon juice

  • 1/2

    cup walnuts

  • salt/pepper to taste

  • Pasta -

  • 8

    ounces paleo/primal fettuccine such as Cappello's brand (GF/Grain free)

  • 1

    pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)

  • 1/2

    cup sliced jarred roasted red peppers

  • 2

    teaspoons coconut oil

  • 1

    pound raw shrimp, (21-25 per pound), peeled and deveined

  • 1

    cup dry white wine

  • Freshly ground pepper, to taste

Directions

Pesto: Blanch the kale by adding to boiling water for about 3 minutes and then immediately submerging the leaves into a cool ice bath. Add kale, basil, walnuts, garlic, lemon juice and salt & pepper to your food processor and give it a few pulses. Experiment with the amount of basil used, start with less and add more as you see fit. Once taste suits you, turn food processor to on and slowly add in EVOO. Pasta: Bring a large pot of water to a boil. Heat oil in a large skillet over medium heat. Add asparagus and sautee for a few minutes in order to lightly sear them. Remove from pan and put aside. Add a touch more oil to the pan, add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add fettuccine to pot of boiling water and cook for 1 minute to al dente. Drain and return to empty pot. Stir in peppers, asparagus, and the pesto. Toss to coat and add in shrimp. Season with salt & pepper and serve immediately.

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