Typically when we think of pesto, we think of basil, garlic, pine nuts, and olive oil. Wikipedia describes that pesto derived from the Italian word pestare meaning to pound (Wikipedia, 2019). Which means, that pesto can take many forms and in this recipe the pesto is made with browned butter, parsley, celery, walnuts, and lemon juice as a few of the ingredients. This dish is easy to make, fresh tasting, and more mild tasting than basil based pesto. It’s a wonderful way to try something different and quite delicious. Here’s how to make it:
Start by peeling and deveining 1 pound, 40-50 defrosted shrimp.
In a bowl or measuring cup make the marinade of 2 Tbl. olive oil, 1 Tbl. grated lemon zest, 1 tsp. granulated garlic, 1/2 tsp. sea salt, and 1/2 tsp. black pepper. Mix well to combine and pour over the shrimp and toss to coat completely.
Allow shrimp to marinate no longer than 15 minutes. In the mean time, bring a large pot of water to a boil and cook the linguini according to package instructions. Also, cut up 2 cups of zucchini into 1/2 inch pieces and set aside.
In a large nonstick skillet over medium high heat, cook the shrimp tossing until opaque and slightly browned. Remove to a plate. In the same pan used to cook the shrimp, add the zucchini and cook over medium heat until crisp tender. In another pan or pot, melt 1 stick of butter and cook over medium heat until a rich brown color stirring often so it doesn’t burn.
When butter has reached a rich brown color and has a nutty aroma, remove from heat immediately and allow to cool slightly. In the mean time in a food processor, start making the pesto. To the food processor add 1 cup of roughly chopped celery with the leaves, 1 Tbl. Lemon zest, the juice of one whole lemon (no seeds). 2 Tbl. olive oil, 1/4 cup freshly chopped parsley (or 1 Tbl. dried parsley), 1 tsp. pepper, 1 cup of walnuts, 1/4 cup of grated parmesan cheese, and the browned butter. Blend until smooth.
If pesto starts to thicken don’t worry because it is just the butter cooling off and it will melt when tossed with the hot linguini.
Add the shrimp back to the pan with the zucchini and heat through. Add the pesto to the pan and stir until melted and heated through.
Drain the linguini but reserve some of the pasta water to thin the sauce if necessary. Add the linguini to the pan and toss to coat the pasta with the pesto sauce. Use reserved pasta water to thin the sauce if too thick.
At this point if desired, toss in a pinch of red pepper flakes. Sprinkle with more parmesan cheese, freshly chopped parsley, salt & pepper to taste, and it’s done!
Serve with parmesan cheese and lemon wedges on the side. Enjoy and happy cooking!
Prep Time: 30 min.
Cooking Time: 30 min. total including the pasta
Difficulty: Easy
Servings: 4-6
Ingredients: This is a list of all the ingredients that will be used for both the marinade and the pesto listed below.
1 pound peeled and deveined shrimp (40-50 size)
1 pound linguini pasta (Reserve some of the pasta water after cooking)
2 cups of zucchini cut into 1/2 inch pieces
2 whole lemons (some for the marinade & pesto plus wedges for serving)
4 Tbl. olive oil divided
1 stick of butter
1 cup walnuts
1 cup celery roughly chopped
1 tsp. granulated garlic
Grated parmesan cheese plus more for serving
freshly chopped parsley
salt & pepper
pinch of red pepper flakes (optional)
Marinade for Shrimp: (marinade shrimp for no more than 15 min.)
2 Tbl. olive oil
1 tsp. granulated garlic
1 Tbl. grated lemon zest
1/2 tsp. salt
1/2 tsp. black pepper
The Pesto: In food processor (can be made ahead)
1 stick of butter browned and cooled slightly
1 cup celery with leaves roughly chopped
2 Tbl. olive oil
1 Tbl. grated lemon zest
1 tsp. black pepper
Juice of one whole lemon (no seeds)
1 cup walnuts
1/4 cup freshly chopped parsley or 1 Tbl. dried
1/4 cup grated parmesan cheese
References: Meaning of the word pesto –