Red and Green Pesto with Spaghetti Squash and Lemon Shrimp

By jennKI

Ingredients

• 3 red chile peppers, preferably fresno
• 3 cloves garlic, unpeeled
• 2 cups chopped flat-leaf parsley
• A couple of handfuls parmigiano-reggiano cheese
• 1/4 cup pistachio nuts, toasted
• 1/3 About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling
• Juice of 2 lemons
• Salt and pepper
• 1 large spaghetti squash
• 1 pound peeled and deveined shrimp
• Splash white wine or white vermouth
• 2 tablespoons butter

Details

Servings 4

Preparation

Step 1

In a small skillet, char the chiles and garlic cloves over medium-high heat for 8 to 10 minutes. Scrape off the charred skins and seed the chiles. Pop the garlic cloves from their skins. Using a food processor, pulse the chiles, garlic, parsley, cheese and pistachios with about 1/3 cup EVOO and half of the lemon juice; season with salt and pepper to taste. Place in a pasta bowl.

Meanwhile, prepare squash by poking holes and microwaving for 11 mins. Toss with the pesto for 2 minutes to coat.

While the squash is working, in a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the shrimp, season with salt and pepper and cook until almost fully pink, about 3 minutes. Add the remaining lemon juice and the wine (or vermouth). Swirl in the butter to melt. Serve the squash in shallow bowls and top with the shrimp.