Arugula Pesto Shrimp Pasta
Culinary Genie
2 servings
20 minutes
20 minutes
560
Italian
Mediterranean
Pasta & Rice
Pasta tossed with olive oil, Culinary Genie Salt-Free Mediterranean Herb Seasoning Blends, mushrooms, tomatoes, shrimp and Culinary Genie Arugula & Walnut Pesto recipe. This is a very versatile and simple pasta…make it dairy-free by omitting the cheese or using dairy-free Parmesan in both the pesto and this pasta. Use pasta of your choice for gluten or grain-free. For a vegan option, spicy plant-based sausage links work great in place of shrimp.
Ingredients
4 ounces short-cut pasta of choice (whole grain, gluten-free or grain-free)
1 tablespoon olive oil
1 cup sliced baby portobello mushrooms
¼ cup thinly sliced red onion
1 teaspoon Salt-Free Mediterranean Herb Seasoning Blend, divided
6 ounces (31-40 count) raw shrimp, peeled and deveined
2 tablespoons dry vermouth or sherry, optional
8 cherry tomatoes, cut in half
⅓ cup prepared Arugula & Walnut Pesto
Toasted chopped walnuts, grated Pecorino Romano or Parmesan cheese or dairy-free Parmesan cheese, optional
Directions
Prepare pasta according to package directions until slightly under al dente. Drain, reserving ¼ cup pasta water.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add mushrooms, onions and ½ teaspoon Salt-Free Mediterranean Herb Seasoning Blend; salt as desired. Sauté 2-3 minutes.
Add shrimp and remaining ½ teaspoon Salt-Free Mediterranean Herb Seasoning Blend. Sauté until shrimp is opaque and cooked through, about 5-6 minutes. If desired, add vermouth to pan and scrape brown bits off the bottom of pan.
Stir in tomatoes; sauté 1-2 minutes. Stir in Arugula & Walnut Pesto, pasta and reserved pasta water. Toss and simmer 2-3 minutes.
Serve garnished with walnuts and cheese, if desired.