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.
- 1 Pound Medium to Large Shrimp, Peeled & Deveined
- 1 Tablespoon Extra Virgin Olive Oil
- Pinch of Kosher Salt
- Pinch of Finely Ground Black Pepper
- 1 Teaspoon Sea Salt
- 8-oz. Mini Penne Rigate
- 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
- Place the shrimp, olive oil, salt, and pepper into a bowl; mix until coated evenly.
- Grill or sauté until cooked through; set aside.
- Bring the water and sea salt to a boil in a large pasta pot.
- Add the pasta and cook according to package directions, or until desired consistency.
- Drain well.
- Place all of the pesto ingredients into a food processor and process for 30 seconds.
- Mix the pesto with the cooked pasta, top with shrimp, and serve immediately.
- 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.
- 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.
- These Flexible Locking Skewers are also perfect for grilling shrimp.
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