The last time we went shopping, they had these big, beautiful shrimp on sale. They were cleaned, cooked, and peeled… so I just couldn’t resist buying a bag of them. Seriously, when the hardest part of working with shrimp is figuring out what awesome recipe to make with them, life is pretty good.
In true Allison fashion, I had not planned ahead at all for these shrimp, but I had a hankerin’ for pesto. And once I get a hankerin’, the beast needs to be fed!
True pesto is made with garlic, basil, pine nuts, olive oil, and cheese (usually Parmigiano-Reggiano). But I’ve been seeing a lot of pesto recipes made with spinach, so I decided to give that a try – with cashews instead of pine nuts because that’s what I had in the house, and because I love cashews. I did use some basil too, for good measure. I love basil, and it just wouldn’t be pesto without it!
Seriously, y’all, this is SO easy. You just pop everything in the blender and watch the magic happen. Bright green and delicious. Yummy!
Thanks to Real Simple for the Pinterest pesto inspiration. My recipe ended up being a little different, but their version helped me get the proportions right.
If you don’t like shrimp, chicken would made a great protein substitute in this dish. Or, just leave out the protein completely and you have a light vegetarian option.
Here’s the recipe! Looking for even more seafood recipes? Try out this recipe for easy salmon packets, which are perfect on the grill or in the oven.
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