Gustare Spaghetti Pesto with Shrimp

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Main Dish
Gustare Spaghetti Pesto with Shrimp

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Recipe Data

6
Servings
5min
Prep
35min
Total

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    Description

    We love everything about this pasta dish. From the warm Gustare Vita pesto pasta to the lemony and creamy shrimp. This quick dinner is perfect for a weeknight meal.

    Click to watch Chef Edi make his Gustare Spaghetti Pesto with Shrimp.

    For more recipes from Chef Edi, visit HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 lbs.Gustare Vita spaghetti
    2 tbsp.Gustare Vita olive oil
    2 clove(s)garlic, minced
    1lemon, zested and juiced
    ¾ lbs.EZ Peel shrimp , peeled, deveined, and tails removed
    1 tbsp.Kraken dark rum, if desired
    ½ c.Bar Harbor fish stock
    c.Alouette crème fraiche
    2 jar(s)(6.5-oz. each) Gustare Vita pesto
    ¼ c.Parmigiano Reggiano cheese, shredded
    Hazelnuts, toasted and chopped, for garnish
    Fresh basil, for garnish
    Additional Parmigiano Reggiano cheese, shaved or shredded, for garnish

    Things To Grab

    • Large stockpot
    • Colander
    • Large skillet
    • Meat thermometer
    • Large bowl

    Directions

    1. Cook pasta according to package directions; drain, reserving ½ cup pasta water, and keep warm.

    2. In a large skillet, cook olive oil, garlic, and lemon zest over medium heat. Add shrimp to skillet and toss to coat in olive oil.

      Hyvee Culinary Expert Tip
      If desired, flambé the shrimp with rum. To flambé, tilt the skillet away from you and light on fire using a multi-purpose lighter. Being very careful as the alcohol catches on fire, shake the pan to stir the shrimp. Once the alcohol is burned off, the fire will flame out.
      HSTV EdItalianChef Edi, EdItalianHSTV Personality
    3. Reduce heat to medium-low. Add fish stock, lemon juice, and crème fraiche to skillet. Stir to coat shrimp. Cook until shrimp turn opaque (145 degrees). Turn off stovetop; remove from heat.

    4. Place reserved ½ cup pasta water into a large bowl with pesto. Stir in ¼ cup shredded Parmigiano Reggiano cheese. Add cooked pasta and toss to coat.

    5. To serve, plate pasta with creamy lemon shrimp topped with hazelnuts, fresh basil, and additional shaved, or grated, Parmigiano Reggiano cheese, if desired.

    Nutrition facts

    Servings

    730 Calories per serving

    Amounts Per Serving

    • Total Fat: 40g
    • Cholesterol: 140mg
    • Sodium: 1190mg
    • Total Carbohydrates: 67g
    • Protein: 23g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 15%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

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