Walnut-Mint Pesto Shrimp Pasta

This is a perfect summer (or fall, winter, spring...whenever!) dish as it's light yet still hardy enough to fill you up.  I've never tried seafood that I haven't liked yet and shrimp is on my top 5 favs!  When this shrimp is poached in broth, paired up with gluten free linguine and tossed with this minty pesto it is so good!

1 box  (1 lb.) gluten free linguine pasta (like this Paleo pasta)

 <a target="_blank" href="https://www.amazon.com/gp/product/B00TWQ8MVW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00TWQ8MVW&linkCode=as2&tag=melissa03e-20&linkId=25f2fc82dc6845957e5e6d0062d121ac">Paleo Sweet Potato Starch Noodles</a><img src="//ir-na.amazon-adsystem.com/e/ir?t=melissa03e-20&l=am2&o=1&a=B00TWQ8MVW" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />

1 - 6 oz. jar Italian seasoning, marinated artichoke hearts
3 oz. raw walnuts (about a handful)
2 tbsp dried mint leafs
1 tbsp dried parsley, or 2 sprigs fresh
2 tbsp olive oil
1 lb. shrimp, peeled and deveined
1/2 - 1 cup chicken or vegetable broth

Cook linguine according to package directions.  In food processor combine marinated artichoke hearts, walnuts, mint, parsley and olive oil until well blended.  In a large skillet heat the broth (just enough to cover the bottom of the pan) Once broth begins to simmer add shrimp.  Poach, turning shrimp until both sides are pink, just a few minutes. Drain pasta and toss with pesto and shrimp until pesto is evenly distributed (add some more olive oil as needed).  Salt, pepper and serve immediately.

*  There's a lot to say about quick meals.  This dinner literally takes the time for the pasta to cook from start to finish. Eating healthy doesn't have to be a lengthy or overly involved process.  In fact, most of the time it's pretty simple and straight forward.
*By not cooking anything in oil none of the nutrients were lost in the process.  However, if you use just plain olive oil the way it was processed was through heat and thus when you cook with it you lose nothing since it has already been heated.  On the other hand, if you use extra virgin olive oil then it has been cold pressed and is still technically raw. This means it has retained the naturally occurring flavinoids and therefore cooking it would cause them to be destroyed.  Want to know what I think...well I'll tell you.  I cook your food as much as possible without oil and then add it afterward for the flavor and health benefits, but if you just must cook with oil go for it now and then.



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Friday, 23 April 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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