Main ingredients 🥩
ScallionsParmesan CheeseAnchoviesGarlicPistachiosOlive OilPastaCrab-flavored Stock CubeShrimp
Striker Chef's Scallion Pesto Shrimp Pasta
A zesty and alluring one-pan pasta featuring homemade pesto made with fragrant scallions and nutty pistachios, tossed with plump shrimp.
🙋 Recommended for
- ⭐ Those curious about a uniquely Korean and zesty pesto flavor, different from basil pesto.
- ⭐ Those who want a simple one-pan pasta that maximizes the plump texture of shrimp.
Ingredients needed 🛒1 servings
- Scallions about 1 bunch (a handful)
- Parmesan Cheese to taste
- Anchovies 1-2
- Garlic 3 cloves
- Pistachios 10
- Olive Oil generously
- Salt a pinch
- Pepper a pinch
- Pasta 100g
- Crab-flavored Stock Cube 1
- Shrimp 5-6
Recipe 🍳
- Wash and finely chop the scallions. Set aside about a handful for garnish.
- In a blender, combine the chopped scallions, Parmesan cheese, anchovies, crushed garlic, and lightly crushed pistachios.
- Add a generous amount of olive oil, a pinch of salt, and pepper, and blend until smooth to make the scallion pesto.
- Bring water and the crab-flavored stock cube to a boil in a pan, then add the pasta and start cooking.
- Once the pasta is fully submerged and boiling, add the shrimp.
- When the shrimp turn pink on both sides and are plump, remove them temporarily to prevent overcooking.
- As the pasta reduces and becomes al dente with minimal liquid remaining, turn off the heat completely.
- With the heat off, add the cooked shrimp and 3 tbsp of scallion pesto, and toss gently like dressing a salad.
- Add the reserved fresh scallions, toss once more, then plate. Finish with a drizzle of pepper and olive oil.
- Finely chop scallions, reserving some for garnish, and place the rest in a blender.
- Blend with cheese, anchovies, garlic, pistachios, olive oil, salt, and pepper to make pesto.
- Boil stock, cook pasta, then add shrimp until plump and remove shrimp.
- Once pasta is cooked, turn off heat, add pesto and reserved shrimp, and toss gently.
- Mix in fresh scallions, plate, and finish with pepper and olive oil.
Cooking tips 💡
- When mixing in the pesto, always turn off the heat. Cooking with the heat on can alter the bright green color of the scallions and diminish their aroma.
- Shrimp can become tough if cooked with the pasta the entire time. The key is to remove them as soon as they turn pink and plump, then mix them in after turning off the heat.
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