Shrimp Pesto Pasta

Valentine’s Day is almost here, so we wanted to let you know how much we love and appreciate you! To show our gratitude for all the love and support you’ve shown us over the years, we asked Chef Shawn to put together this delicious dinner recipe for two that’ll remind you to K.I.S.S. (keep it simple and salty) this Valentine’s Day. Enjoy!

Shrimp Pesto Pasta

Ingredients:

1 pound long pasta (linguini or angel hair)
1/2 cup butter
2 cups heavy cream
1 teaspoon Redmond Real Salt
1/2 teaspoon ground black pepper
1 cup grate parmesan cheese
1/2 cup pesto
1 pound large shrimp, peeled and deveined
1 lemon
pickled red jalapeños for garnish (optional)

Bring a large pot of salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; then drain. While the pasta is cooking, in a large skillet melt the butter over medium heat then add the heavy cream. Add parmesan cheese (save a little for garnish) and squeeze in half a lemon. Stir constantly. Whisk in the pesto. Add the shrimp, and cook until they turn pink, about 8 minutes. Season with Redmond Real Salt and black pepper to taste. Serve over your hot pasta. Garnish with red peppers and parmesan. For a keto-friendly version, try using zoodles in the recipe.

About Shawn Wilson

Chef Shawn Wilson grew up in upstate New York in a close Italian family. Being in the kitchen around home made food was part of every family gathering. Through college he worked in restaurants and bars to make money. After college he moved to Cape Cod Massachusetts where he worked at a 5 star resort and developed a passion for quality, fresh ingredients. After 3 years on the cape he moved to Utah and has worked and learned from some of the top Chefs at the best restaurants in the state over the last 18 years. Every meal is made into an experience when he cooks. His love for great food and quality ingredients tells his story in each dish he thoughtfully prepares.