Lemon Pesto shrimp
Ingredients of Lemon Pesto shrimp
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Angel hair pasta 8 oz. 225 g Bag of frozen uncooked medium shrimp 12 oz. 340 g Basil pesto 1/2 cup 125 mL Half-and-half cream 1/4 cup 60 mL Lemon juice 1 tbsp. 15 mL Grated lemon zest 2 tsp. 10 mL Grated Parmesan cheese 1/4 cup 60 mLHow to Lemon Pesto shrimp
Combine water and salt in Ducth oven. Bring a boil. Add pasta. Boil, uncovered, for 3 minutes, stirring occasionally. Add shrimp. Cook, uncovered , for about 2 minutes, stirring occasionally, until pasta is tender but firm and shrimp are pink. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta pasta and shrimp to same pot. Cover to keep warm.
Combine remaining 4 ingredients and reserved cooking water in small bowl. Add to pasta.
Add cheese. Toss Makes about 5 cups (1.25 L)
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