Red and Green Pesto with Pasta and Lemon Shrimp

By Mary-2

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
• About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling
• Juice of 2 lemons
• Salt and pepper
• 1 pound spaghetti or linguine pasta
• 1 pound peeled and deveined shrimp
• Splash white wine or white vermouth
• 2 tablespoons butter

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

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, bring a large pot of water
to a boil, salt it, add the pasta and cook
until al dente. Add a small ladleful of
the pasta cooking water to the pesto,
then drain the pasta and toss with the
pesto for 2 minutes to coat.

While the pasta 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 pasta in
shallow bowls and top with the shrimp.