Gluten Free Avocado Arugula Pesto with Chipotle Shrimp
Servings: 6 servings
Ingredients
Chipotle Shrimp
- 1 1/2 pounds large shrimp peeled and devained
- 4 Tablespoons adobo sauce
- 2-4 canned chipotle chilis depending on heat desired
- Juice of 1 lime
- 1/2 teaspoon salt
- 2 Tablespoons of olive oil
Avocado Arugula Pesto
- 2 Haas Avocados or 1 Florida
- 1 cup arugula
- 2 cups spinach
- 2 large garlic cloves
- 1/4 cup sliced toasted almonds
- 1/4 cup shredded parmesan
- 2 Tablespoons olive oil
- 2 Tablespoons lime juice
- salt and pepper to taste
Pasta
- 12 ounce box gluten free penne pasta
Instructions
Chipotle Shrimp
- Combine peppers, adobo, salt, lime juice, and olive oil in blender (or Magic Bullet). Puree.
- Place shrimp in bowl and cover with marinade.
- Marinade for 15-30 minutes.
- Sautee for 2-3 minutes per side, careful not to over cook.
Pesto
- Combine all pesto ingredients in a food processor.
- Pulse until combined.
- Salt and Pepper to taste
Pasta
- Boil Pasta according to package directions.
Serve
- Toss pesto with pasta.
- Divide among serving dishes.
- Top with Chipotle marinated shrimp.
Notes
Prep time includes marinating shrimp. Adjust salt and pepper to taste in pesto. If pesto is to thick, add a bit more olive oil.
Shrimp can also be skewered and grilled using a grill pan.
Shrimp can also be skewered and grilled using a grill pan.