Tuesday, March 25 2014, 01:49 PM MDT
Lemon Pepper Shrimp Pasta With Avocado Pesto Sauce
As Aired on March 25, 2014
Recipe Courtesy Chef Johnny McAdams, Harmons City Creek
3 avocados halved and pitted
1 C. fresh basil
1 ¼ C. shredded Parmesan
1 ½ C. vegetable stock
Salt and pepper to taste
1.In a food processor add avocado, basil, Parmesan, salt and pepper.
2.Pulse the processor 6 to 8 times to coarse chop the ingredients.
3.Turn on to low, slowly add the vegetable stock to emulsify the sauce.
Lemon Pepper Shrimp
1 lbs. large raw shrimp (peeled and deveined)
1 lemon (zest and juiced)
1 Tbs. coarse black pepper
1 tsp. butter
1 tsp. garlic (minced)
1.Heat a large sauté pan over medium high heat.
2.Add butter and melt until the butter is bubbly. Next, add the garlic.
3.Place the remaining ingredients into the pan.
4.Sauté shrimp for 2-3 minutes, moving constantly.
5.Add the avocado pesto to the pan and cook covered for 4 to 6 minutes.
6.Place the sauce and shrimp over your pasta and serve.
*Recipe alternatives – With this recipe you can easily substitute the shrimp for chicken. You can also substitute the pasta for roasted spaghetti squash.