Grilled Shrimp and Pesto Pasta with Greens
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- 1 lb whole uncooked large shrimp or prawns
- 1 lb pasta
- 1/2 cup pesto
- 4 tbsp olive oil
- 4 garlic clives, crushed
- 1/2 cup white wine
- 1/2 cup, tightly packed chopped greens (bite sized pieces) such as spinach, chard or kale
- 1/4 cup Parmesan cheese, grated
- 1/4 cup cream
- black pepper to taste
Peel and skewer shrimp (or prawns). Brush with oil and garlic. Grind pepper on just before grilling.
Heat BBQ and water for cooking pasta. While it is heating, cook greens in white wine over medium-high heat. When softened, add cream, Parmesan and pesto; add pesto last, after cream has begun to bubble. Stir to blend and remove from heat.
Cook pasta and grill shrimp. Once done, quickly reheat sauce. Combine pasta and sauce and, just before serving, toss shrimp in with it.