Pepita Pesto-Coated Pasta with Shrimp – #FishFridayFoodies

Pepita Pesto-Coated Pasta with Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Pesto doesn’t happen around here. Yes, I know it’s fabulously delicious and makes everything lip-smacking tasty, however, a certain person in this house isn’t able to eat it. I’ll give you a hint; it’s not me or Brenna. That’s right, B.O.B. Bob is the buzz-killer in this instance. His severe nut allergy is prohibiting us from dousing every food known to man in pesto because pesto without nuts just isn’t that wonderful. Or is it?

Recently, while snacking on pepitas during a cookie baking session, a wonderful thought suddenly whacked me upside of the head. Instead of walnuts or pine nuts, I could use pepitas to make homemade pesto. What a brilliant discovery. Finally, pesto would be able to cross our kitchen threshold. No more telling it to go away because B.O.B. Bob would rather spend the day someplace other than an emergency room. Thanks to pepitas, an end has finally come to our pesto deprivation.

Anyhoo, it seemed only natural to use this new found pepita pesto knowledge for this month’s “Fish and Seafood Pasta” Fish Friday Foodies challenge issued by Caroline of Caroline’s Cooking. Lots and lots of fresh, easy to throw together without much hassle pesto, really makes this seafood pasta perfect for any Friday evening. Trust me on this one y’all. Pepita pesto and I are gonna be best buddies for awhile now that I know that pesto doesn’t always have to end with B.O.B. Bob having gigantic mega-sized lips, struggling to breathe, and running with haste for the Benadryl.

Pepita Pesto-Coated Pasta with Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Shrimp:

  • 1 Pound Medium to Large Shrimp, Peeled & Deveined
  • 1 Tablespoon Extra Virgin Olive Oil
  • Pinch of Kosher Salt
  • Pinch of Finely Ground Black Pepper

Pasta:

  • Water
  • 1 Teaspoon Sea Salt
  • 8-oz. Mini Penne Rigate

Pesto:

  • 1 Bunch of Parsley, Stems Removed
  • Juice of 1 Lemon
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Salted Roasted Pepitas
  • 1/4 Teaspoon Finely Ground Black Pepper

Pepita Pesto-Coated Pasta with Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

Shrimp:

  1. Place the shrimp, olive oil, salt, and pepper into a bowl; mix until coated evenly.
  2. Grill or sauté until cooked through; set aside.

Pasta:

  1. Bring the water and sea salt to a boil in a large pasta pot.
  2. Add the pasta and cook according to package directions, or until desired consistency.
  3. Drain well.

Pesto:

  1. Place all of the pesto ingredients into a food processor and process for 30 seconds.
  2. Mix the pesto with the cooked pasta, top with shrimp, and serve immediately.

Pepita Pesto-Coated Pasta with Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Garnish with additional pepitas.
  • You may choose to add additional salt to this recipe. Pepitas have varying amounts of salt, which make it difficult to gauge how much salt to add without tasting.
  • Use your favorite pasta in this recipe; there is no need to stick with penne pasta.

Pepita Pesto-Coated Pasta with Shrimp | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add a clove or two of crushed garlic to the pesto.
  • Sprinkle with Parmesan cheese before serving.
  • Use a Flexible Grill Basket to grill the shrimp needed for this recipe.

Flexible Grill Basket

Sur La Table® Flexible Locking Skewers

Pepita Pesto-Coated Pasta with Shrimp

Pepita Pesto-Coated Pasta with Shrimp

Ingredients:

    Shrimp:
  • 1 Pound Medium to Large Shrimp, Peeled & Deveined
  • 1 Tablespoon Extra Virgin Olive Oil
  • Pinch of Kosher Salt
  • Pinch of Finely Ground Black Pepper
  • Pasta:
  • Water
  • 1 Teaspoon Sea Salt
  • 8-oz. Mini Penne Rigate
  • Pesto:
  • 1 Bunch of Parsley, Stems Removed
  • Juice of 1 Lemon
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Salted Roasted Pepitas
  • 1/4 Teaspoon Finely Ground Black Pepper

Directions:

    Shrimp:
  1. Place the shrimp, olive oil, salt, and pepper into a bowl; mix until coated evenly.
  2. Grill or sauté until cooked through; set aside.
  3. Pasta:
  4. Bring the water and sea salt to a boil in a large pasta pot.
  5. Add the pasta and cook according to package directions, or until desired consistency.
  6. Drain well.
  7. Pesto:
  8. Place all of the pesto ingredients into a food processor and process for 30 seconds.
  9. Mix the pesto with the cooked pasta, top with shrimp, and serve immediately.
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I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.

#FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com.Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.





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  • Shrimp, penne & pepitas…I’m all in! Love it!

    • Colleen Delawder

      Yeah! It’s a winner!

  • Elaine Boddy

    Looks like you found a perfect answer! Pesto can be so many different things after all 🙂
    Thank you for joining us at Fiesta Friday 🙂

    • Colleen Delawder

      Thanks Elaine! So happy I stumbled on the perfect solution!

  • Wendy Klik

    What a perfect solution….Viva La pesto!!

    • Colleen Delawder

      For sure Wendy…Pesto is King!!!

  • Sid’s Sea Palm Cooking

    Pesto made with Pepita’s, I’m with you on that one. It sounds fantastic, and the rest of the recipe sounds great as well.

    • Colleen Delawder

      Thanks Sid!

  • Karen

    Fantastic idea, and pepitas are supposed to be really nutritious too. I bet B.O.B. Bob was thrilled.

    • Colleen Delawder

      Karen, I’m not sure about thrilled, but it was certainly a nice change for him to be able to eat pesto! B.O.B. Bob is not a big talker when it comes to food.

  • Love the idea of pepita pesto – I think I have seen it before but never tried it. Given how lovely your photos are I really should! Thanks for joining this month’s theme.

    • Colleen Delawder

      So glad I could join this month!

  • I’ve never tried pesto with pepita’s before, but it sounds yummy and perfect for this time of year. Great timing too, because I was planning on making pesto today! 🙂 The rest of your dish looks great too!

    • Colleen Delawder

      Thanks April, hope your pesto turned out amazing!

  • P~

    What a smart substitution! It looks fabulous. P~

    • Colleen Delawder

      Thanks! So happy I found a great substitute for nuts!