Anti Inflammatory Classic Shrimp Pesto Pasta

Total time35 min

Prep time15 min

Cook time20 min

Anti Inflammatory Classic Shrimp Pesto Pasta

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
⅓ cup pine nuts
½ cup finely grated parmesan cheese
Sister River Foods Parma Vegan Parmesan Original 7 oz Sister River Foods Parma Vegan Parmesan Original 3.5 oz Plant-Based Parmesan Style Cheese Alternative
Panacheeza Dairy Free Parmesan Style Grated Cheese Alternative 8 Oz
Panacheeza Dairy Free Parmesan Style Grated Cheese Alternative, 16 oz
See all
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 cloves garlic
½ tsp kosher salt
¼ tsp black pepper
½ cup extra-virgin olive oil

For the pasta and shrimp

12 oz linguine
2 tsp kosher salt
1 ½ lb large shrimp (21–25 count), peeled and deveined
2 tbsp olive oil
¼ tsp red pepper flakes
¼ tsp black pepper
1 tbsp fresh lemon juice

For serving

2 tbsp finely grated parmesan cheese (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
fresh basil leaves, for garnish (optional)

Instructions

1
Make the pesto: combine the basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor and pulse until coarsely chopped, about 8–10 pulses. With the machine running, stream in the olive oil until the pesto is smooth with a few flecks of texture remaining. Transfer to a large bowl and set aside.
2
Bring a large pot of water to a boil over high heat. Add 1 1/2 tsp kosher salt, then add the linguine and cook, stirring occasionally, until al dente — tender with a slight resistance at the center — about 9–11 minutes or per package directions. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta through a colander.

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