"Craving these SPICY SHRIMP with a side of pasta topped with homemade KALE BASIL CASHEW PESTO right now! Throwing it back to this meal from a while ago, because it might need to happen tonight. I’ve been resting my back past few days. But getting some recipes done too. I’m drinking hot cocoa and watching the snow fall right now 🙃"
Spicy Shrimp Pasta Bowl
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 1
Recipe Card
For the Pesto
ingredients
- 2 handfuls baby kale
- 1 chopped basil
- 2 tablespoons cashew butter
- 1/2 cup olive oil, plus 1 tablespoon and 1 teaspoon, divided
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 lemon, juiced
- 1/2 tablespoon coconut aminos
For the Bowl
ingredients
- 1/4 pound pasta, cooked according to package directions
- 6 shrimp
- 1/2 cup cherry tomatoes
- 1/4 cup Castelvetrano olives
- Goat cheese, for garnish
- Parmesan, for garnish
To Make the Pesto
Method
Step 1
Preheat the oven to 425ºF. Drizzle the tomatoes with 1 teaspoon olive oil. Roast until blistered, about 15-20 minutes.
Step 2
To make the shrimp, heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Cook the shrimp until crisp, about 3 minutes per side. Season with salt and pepper.
Step 3
To make the pesto, process all ingredients in a food processor until smooth.
Step 4
To assemble the bowl, top the pasta with pesto. Keep the rest reserved in a container in the fridge for up to 1 week. Add the shrimp, tomatoes, and olives, then sprinkle with goat cheese and Parmesan.