Spaghetti with Basil Pesto, Shrimp, & Sun-Dried Tomatoes

Spaghetti with Basil Pesto, Shrimp, & Sun-Dried Tomatoes

Yields: 2 servings

Ingredients:

• 1 package Pasta Queen Spaghetti (10 oz)
• 1 container Pasta Queen Basil Pesto (8 oz)
• 8 oz large shrimp, peeled & deveined (or 1 large chicken breast, sliced)
• 2 tablespoons olive oil
• ½ cup julienned sun-dried tomatoes (oil-packed, drained)
• 2 cloves garlic, thinly sliced
• 2 cups baby spinach
• Zest of ½ lemon
• Juice of ½ lemon
• ¼ cup freshly grated Parmesan
• 2-3 tablespoons reserved pasta water
• Fresh basil, for garnish (optional)
• Toasted pine nuts or chopped pistachios (optional)
  

Method:

• Bring a large pot of salted water to a boil.
• Cook the fresh spaghetti for 2-4 minutes, or until al dente.
• Reserve ½ cup of pasta water before draining.
• While the pasta cooks, heat olive oil in a large skillet over medium heat.
• Season shrimp or chicken with salt and pepper.
• Cook shrimp for about 2 minutes per side until just cooked through, or cook chicken until golden and fully cooked. Remove to a plate.
• In the same skillet, add the sliced garlic and sun-dried tomatoes. Cook for about 1 minute until fragrant.
• Add the spinach and cook just until wilted.
• Reduce the heat to low.
• Add the cooked pasta, pesto, and 2-3 tablespoons of reserved pasta water, gently tossing until the pesto becomes silky and coats the pasta.
• Return the shrimp or chicken to the pan.
• Stir in the Parmesan, lemon zest, and lemon juice.
• Divide between two bowls.
• Garnish with fresh basil, extra Parmesan, and toasted pine nuts or chopped pistachios if desired.

Tip: Avoid cooking the pesto over high heat or allowing it to boil, as it can lose its fresh flavor and become oily.

For even more flavor, finish with a drizzle of good extra virgin olive oil and a pinch of flaky sea salt. The fresh lemon brightens the pesto and balances the richness of the cheese and nuts.