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Salsa Verde Pasta with Shrimp

Salsa Verde Shrimp Pasta combines whole wheat penne, herbalicious salsa verde, and lemon-marinated shrimp. Perfect for spring and summer!
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

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.

Notes

*You may have to cook the shrimp in two batches. You want the shrimp to sear, not steam, so they should only be placed in a single layer in the pan.
The Salsa Verde recipe is adapted from this recipe.