Giiiiirl you fancy!! This dish is very easy but sure to impress! Great meal for a Valentine's or Galentine's celebration, or just a great meal that comes together quickly to spruce up an average weeknight!
Ingredients:
1 yellow or red onion, thinly sliced
1lb of shrimp, deveined and tails removed
Pappardelle pasta or whatever you have on hand
Pesto:
2 garlic cloves
3 tablespoons of walnuts
1/2 cup of basil leaves
1/4 cup of grated parmesan
1/2 cup of olive oil
Salt & pepper
Carrots:
1 bunch of carrots with stems on, peeled
2 garlic cloves
2 sprigs of fresh rosemary
1 tablespoon of olive oil
Salt and pepper
Directions for Carrots:
Preheat oven to 425 degrees.
Peel the carrots and trim the stems. Place carrots on a parchment paper-lined baking sheet with 2 whole garlic cloves and the rosemary sprigs. Drizzle 1 tbsp of olive oil and sprinkle with salt and pepper.
Roast until caramelized and soft, about 30 minutes.
Directions for Pesto and Shrimp:
In a skillet over medium heat, add olive oil and cook the onions, stirring occasionally until softened, about 15 minutes. Then add a pinch of salt and turn up the heat until the onions start to caramelize. Stir often and be careful not to burn them. Once they're done, set aside.
In a medium pot of boiling salted water, cook the pasta according to package directions to al dente. Drain and set aside.
To make the pesto, add the 2 cloves of garlic, walnuts, basil, parmesan, and one reserved carrot top to a food processor, pulse the mixer until you have a coarse paste. Add olive oil and pulse until it takes the form of a pesto sauce. Season with salt and pepper.
Combine 3/4 of the pesto sauce with the shrimp and sauté in a skillet over medium heat for 2-3 minutes on each side until fully cooked. Add the onions, pasta, and 1/2 cup of the pasta water. Stir until warmed through, and then take off the heat.
The pasta can be served alongside the carrots drizzled with any leftover pesto. Enjoy!
