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Serves 4 |
Shrimp with Artichoke Pesto Over Angel Hair
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Ingredients:
- 1 lb angel hair pasta
- 1 tbsp salt-free lemon and herb seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 lb large shrimp, peeled and deveined
- 2 tsp olive oil
- Artichoke Pesto:
- 14-oz can artichoke hearts, drained
- 1 packed cup fresh basil leaves
- 2 cloves garlic, peeled
- 1/2 cup reduced-sodium chicken broth
- 2 tbsp grated Pecorino Romano or Parmesan cheese
- 1 tbsp olive oil
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Preparation:
- Cook pasta according to package directions. Drain and set aside (cover with foil to keep warm).
- Meanwhile, in a shallow dish, combine lemon and herb seasoning, salt and black pepper.
- Add shrimp and turn to coat both sides.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add shrimp to hot pan and cook 2 minutes per side, until opaque and cooked through.
- Meanwhile, in a blender, combine artichoke hearts, basil, garlic, chicken broth, cheese, and 1 tablespoon oil. Process until smooth.
- Arrange angel hair on a serving platter and top with artichoke pesto. Arrange shrimp on top and serve.
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