PENNE WITH SHRIMP AND SCALLION PESTO

Penne with Shrimp and Scallion Pesto image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
12 ounces dry penne
6 scallions (white parts sliced and green parts chopped)
1/3 cup fresh parsley leaves
1/4 cup toasted pine nuts
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely grated lemon zest
3/4 pound medium shrimp, shelled and deveined, tails-on
Juice 1/2 lemon
Lemon wedges and green salad, for serving, optional

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve 1/4 cup cooking water and then drain the pasta.
Meanwhile, put the scallion greens, parsley, pine nuts, 1/4 cup oil, 1 teaspoon salt and a few grinds of pepper in the bowl of a food processor and pulse the until smooth. Set aside.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the scallion whites, garlic and lemon zest, and cook, stirring occasionally, until the garlic is soft and is begins to brown, about 2 minutes. Add the shrimp, season with a pinch each of salt and pepper, and cook, stirring occasionally, until the shrimp just begin to turn pink but are not completely cooked through, about 2 minutes. Add the lemon juice and scallion mixture, toss to combine, and bring to a quick simmer to heat through; remove from the heat.
Add the drained pasta and reserved cooking water to the skillet. Toss until the pasta is coated with the sauce. Divide the pasta among 4 plates and season with pepper. Serve with lemon wedges and a green salad if using.
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