by aargersi
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aargersi's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 shallot - peeled and sliced Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
8 medium shrimp - peeled and cleaned Ask a question about this ingredient
2 ounces thin spaghetti Ask a question about this ingredient
a handful of grape tomatoes - halved Ask a question about this ingredient
2 tablespoons pesto (I used a lemon basil one but really any sort of basil pesto works) Ask a question about this ingredient
1/4 cup crumbled feta Ask a question about this ingredient
a few kalamata olives - halved Ask a question about this ingredient
1 tablespoon capers Ask a question about this ingredient
1 splash dry white wine Ask a question about this ingredient
2 chopped green onions Ask a question about this ingredient
1/2 lemon cut in 2 wedges Ask a question about this ingredient
Cook the spaghetti according to the al dente directions on the package
Ask a question about this stepIn a large skillet - heat the olive oil to medium and saute the shallot for a few minutes until it just starts to brown. Throw a pinch of salt and a grind of pepper in while you are doing this.
Ask a question about this stepAdd the tomatoes and saute 2-3 more minutes until they are just soft.
Ask a question about this stepAdd the shrimp and saute until they are pink on both sides but not yet cooked through.
Ask a question about this stepAdd the olives and capers, then the spaghetti. Toss all of it with the pesto and a splash of wine, the shrimp will finish cooking during this process.
Ask a question about this stepToss in the feta and onions and put the whole thing on your plate, sprinkle toasted pine nuts on top and squeeze one lemon wedge over it and serve with the other one for extra lemon kick if needed! ** I used Meyer lemons and they were wonderful with this! **
Ask a question about this stepI hope you enjoy! It is a nice summery break when it is cold and bleak out (have I mentioned about a billion times how much I prefer SUMMER? :-)
Me too! I love to use my summer pesto and my canned summer tomatoes in the winter...I love a nice sauce or even gazpacho on a bleek day. (You are so lucky to live in Austin...my favorite Texas town!!! great restaurants!)
Yes, yes, yes! Perfect...
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I've got some pesto in the freezer and can't think of a better use for it -yum!