It’s official: I’m welcoming in all things spring and summer with Salsa Verde Shrimp Pasta.
This recipe was originally created to be a stand-alone. However, I dreamt it up while I was reading Summer Rental, and soon this flavorful dish was screaming to become the book-inspired recipe for this great summer read.
Even though the ladies of Summer Rental are on a beach vacation, they’re still on a budget, which means they do a lot of cooking at home. I can easily see them whipping up this delicious dinner with fresh ingredients they bought at their local fishmonger’s and farmer’s market earlier in the day.
I mean, that’s what I would do if I rented a beach house.
Which I will. Totally will. One day. When we’re all released from quarantine. *sigh*
Until then, let’s all pretend we’re on a beach vacation with each other and make Salsa Verde Shrimp Pasta #alonetogether!
The salsa verde is based off a recipe I saw while watching an episode of Giada Entertains; she made the salsa to drizzle over lamb chops. We’re not really into lamb at the Cottage, but everything about the salsa verde looked great.
Husband was like, “That would work great with fish!” And, of course, I was like, “Or, with pasta!” Then he was like, “Or, with chicken…,” to which I responded emphatically, “Or, with pasta!”
Salsa Verde Shrimp Pasta is our compromise. I tweaked Giada’s salsa verde recipe a bit, then added in some marinated, pan-seared shrimp and nutty whole wheat pasta, then sprinkled the whole thing with crunchy chopped pistachios and salty feta cheese. YUM.
The flavors in this meal are as bright and sunny as a summer day. There’s tons of fresh lemon all over this recipe, and the tangy zip pairs perfectly with the salsa verde’s medley of fresh green herbs.
I used thawed, frozen shrimp for this dish, and, surprisingly, fresh herbs have been pretty easy to get from the supermarket these days. And, hey, if you grow your own herb garden? THIS IS YOUR TIME.
Salsa Verde Shrimp Pasta really does feel like summer vacation in food form. I can easily picture myself sitting on a weatherbeaten wooden porch that overlooks the gently crashing surf, sipping a chilled glass of crisp, white wine…
…while shoveling mammoth forkfuls of pasta and shrimp into my mouth. ‘Cuz I’m classy like that.
Wherever you’re residing this spring or summer, be sure to have ingredients on hand for Salsa Verde Shrimp Pasta. It’s light, it’s fresh, and after all the heavy comfort food we’ve been eating the past weeks, this dish is a welcome change for the change of seasons!
Salsa Verde Pasta with Shrimp
Ingredients
SHRIMP MARINADE INGREDIENTS
- 1 lemon, zested and juiced
- 1/4 cup extra vrigin olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp onion powder
- 1 pinch red chili pepper flakes
- 1 lb medium raw shrimp, peeled and de-veined
SALSA VERDA INGREDIENTS
- 1/4 cup capers, drained and chopped
- 1/2 cup fresh Italian parsley, chopped
- 1/4 cup green onions, chopped
- 1/2 cup fresh mint leaves, chopped
- 2 tsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
PASTA INGREDIENTS
- 1 lb whole wheat penne pasta
- 1/4 cup unsalted pistachios, shelled and chopped
- 1/2 cup feta cheese crumbles
Instructions
PREP INSTRUCTIONS
- Whisk together the first six marinade ingredients until combined. Place the shrimp in a shallow bowl and pour the marinade over them, making sure all shrimp are covered. Cover with plastic wrap and marinate for 30 minutes (either on the counter or in the fridge).
- Whisk together all salsa verde ingredients in a medium bowl until combined. Set aside.
- Chop the pistachios, then place in a small bowl and set aside.
COOKING INSTRUCTIONS
- Cook the pasta according to package instructions. Drain, then set aside and keep warm.
- While the pasta cooks, make the shrimp: Place a large skillet over medium-high heat. Remove shrimp from marinade and place in a single layer in the pan; discard marinade. Cook shrimp 2-3 minutes on one side, letting them get a little brown, and then flip and cook 2-3 minutes on the other side until cooked through.*
- Remove cooked shrimp onto a plate and set aside.
- To serve: scoop some pasta into a bowl, then spoon the salsa verde over it. Add 4-5 shrimp, then sprinkle with the chopped pistachios and feta cheese crumbles. Serve immediately.
These photos look fantastic! I’m gonna try this dish out!
Yassss. DO IT. It’s so delicious and the perfect way to welcome in fresh flavors for the spring!