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  • Writer's pictureSophie Zuckerman

Carrot Top Pesto Shrimp with Caramelized Onions and Roasted Carrots on the Side

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:

  1. Preheat oven to 425 degrees.

  2. 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.

  3. Roast until caramelized and soft, about 30 minutes.

Directions for Pesto and Shrimp:

  1. 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.

  2. In a medium pot of boiling salted water, cook the pasta according to package directions to al dente. Drain and set aside.

  3. 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.

  4. 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!





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