Callaloo Pesto Penne with Shrimp
An easy recipe that's quick enough to pull together on a weekday. The Pesto is made with callaloo and ackees so there's no need for cheese and I promise, you won't miss it
Ingredients
- 1 box Penne pasta, cooked al dente (I used Barilla pasta)
- 1/2 cup Reserved water from cooking the pasta
- 1 Red bell pepper cut into strips
- 1 tbsp Oil coconut olive, canola etc, use whatever you like
For the shrimp:
- 1 lb Shrimp peeled and deveined whatever size you like
- 2 cloves Garlic finely minced I like to grate mine on a zester
- Salt red pepper flakes and pepper to taste
For the Pesto:
- 1 can Linstead Market Jamaica Callaloo drained
- 1 cup Linstead Market Jamaica Ackee about half the can
- 1/3 cup Pumpkin Seeds
- 3 cloves Garlic
- 2 to 4 tbsps Olive Oil
- Splash of lemon juice optional
- Salt and pepper to taste
Instructions
Season the shrimp:
- Mix the minced garlic with salt to make a paste.
- Rub the garlic paste over the shrimp and sprinkle with red pepper flakes and pepper if using. Set aside while you make the pesto.
Make the pesto:
- Blend all the pesto ingredients in a food processor till fairly smooth.
- Start with the lesser quantity of oil and add more if needed
- Taste and adjust seasoning.
To finish:
- Heat oil in a large saute pan (I actually like to use a wok since it's usually the biggest pot I have)
- Add shrimp in one layer and cook till just starting to turn pink. Add red peppers and cook briefly.
- Add pasta then some of pesto and cook till heated through. If necessary, add some of the reserved cooking water a little at a time to thin the sauce out. You may or may not use all the pesto depending on how saucy you like the finished dish.
- If desired: sprinkle with more red pepper flakes and drizzle with extra virgin olive oil
- Enjoy!
Notes
Recipe Notes:
You can use chicken instead of shrimp
Make it vegan! Omit the shrimp all together and add beans and/or more veggies like mushrooms or broccoli