Lemon pepper Shrimp with Kale and Pistachios Pesto


For Pesto

6 cups stemmed and chopped kale
1/2 cup shelled, roasted, and salted pistachios
1/2 cup grated Parmesan
2 Tbsp fresh lemon juice
2 cloves of garlic
2/3 cup olive oil
Salt and pepper to taste

For the Linguine & Shrimp

1 lb dry Linguine pasta
1 Tbsp olive oil
11/4 lb large Shrimp, peeled and deveined, tails left on
2 Tbsp of whole wheat flour or cornstarch
Minced zest and juice of 1 lemon
1/4 cup chopped, shelled, roasted and salted pistachios


For the pesto

Pulse kale, 1/2 cup of pistachios, parmesan, 2 Tbsp of lemon juice and garlic until minced and a paste forms. With machine running, pour in 2/3 cup of oil, season with salt and pepper.


For the Linguine & Shrimp

Cook pasta in a pot of boiling salted water according to package directions, drain.


Heat 1 tbsp of oil in a large sauté pan over medium high.

Toss shrimp with flour to coat. Sauté in batches until firm and pink, 3-5 minutes. Return all shrimp to the pan. Stir in zest and remaining lemon juice season with pepper.


Toss pasta with 1 cup pesto, then top with shrimp and garnish with chopped pistachios. Chill the remaining pesto in an airtight container for up to two weeks.


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