"So Tired" pesto pasta with spicy harissa shrimp

Baby Kale Pesto Pasta with spicy shrimp - Simple recipe that can be pulled together quickly for busy weeknights.

Shrimp obviously requires little time, and this homemade kale pesto is as basic, yet flavorful as it gets.

It’s another manic Monday, and I'm already so tired like it's humpday. I have an abundance of herbs on hand from the previous days’ Farmer’s Market haul, but little time with track practice and violin lessons on tap. Net net, pesto pasta with spicy shrimp is an easy call.

The pesto recipe is one I use all the time, but obviously if you have one you like feel free to use it instead. You can access the link for the kale pesto recipe here, but if not make sure to follow a few key rules:

baby kale pesto cooking/meal prep tips

• Cleanliness is everything! Unless you prefer a dirt grainy mouthfeel in your pesto, take the time and clean the greens and herbs well before blending. Use a good salad spinner to dry them or go old school and just use paper towels
• Toast the nuts first in a small skillet over low heat first regardless of what types you use. Be careful not to burn them.
• Chop up your ingredients well, especially if you’re using larger oily nuts which tend to release their oils when processed creating a more pasty consistency in your pesto.
• Make more pesto than you need. It freezes just fine so you can have on hand for later dishes. I have these large rubber ice cube trays commonly used for chilling cocktails.  If using in leftovers remember pesto doesn’t heat well (it will brown) so let it thaw and come to room temperature then heat the food you plan to use with it if necessary.

If you’re not familiar with harissa, it’s typically a Tunisian chili paste. However, today you can find dry spice versions which are great for livening up dishes particularly seafood like shrimp. It has a deep roasted pepper flavor, a hint of sweetness, and a mild heat. When heated all the spices (cumin, coriander, garlic, paprika, chili powder) all come alive even more.

Baby Kale pesto pasta with spicy shrimp

If you make this baby kale pesto pasta with spicy shrimp please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them. You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. 

Dope beats, fresh eats, best life. Enjoy this super quick and tasty baby kale pesto pasta with spicy shrimp on a crazy busy weeknight.

Baby Kale Pesto Pasta w/ Spicy Shrimp

Simple recipe for baby kale pesto pasta, perfect for busy weeknight meal. The pasta is topped with deeply flavorful harissa spiced shrimp.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: American

Servings: 4 people

Calories:

Author: Marwin Brown

Ingredients

Harissa Shrimp Ingredients

• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 teaspoon smoked sweet paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon coriander
• ▢ ½ teaspoon cumin
• ▢ 1 lb shrimp peeled and deveined
• ▢ ½ tablespoon olive oil

Pesto

• ▢ 2 to 3  cloves  garlic chopped
• ▢ 3  cups  pre-packaged baby kale and spinach mix
• ▢ 1  cup  mix of fresh basil  parsley, and cilantro
• ▢ ¼Â  cup  pepitas pumpkin seeds toasted
• ▢ 1  whole lemon juiced
• ▢ 1  teaspoon  kosher salt
• ▢ 1  teaspoon  ground pepper
• ▢ ¼  cup  extra-virgin olive oil
• ▢ ¼Â  cup  grated Parmesan cheese optional

Pasta

• ▢ 16 oz orecchiette pasta
• ▢ 1 cup cherry tomatoes halved
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon Aleppo pepper

Instructions

Harissa Shrimp Instructions

• Combine spices in a medium bowl. Add shrimp and then toss.
• Heat skillet on medium heat. Add olive oil and then increase heat to high. Add shrimp and cook for two minutes. Remove and set aside.

Pesto Instructions

• In a food processor, add the garlic, baby kale leaves, herbs, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil.
• Add the pepitas and process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and adjust by adding more lemon, salt or pepper.

Pasta Instructions

• Prepare pasta according to package instructions. Drain in colander over a bowl. Reserve a cup of the cooking liquid.
• Add pasta and reserved cooking liquid to pan and cook for a minute. Add tomatoes and pesto and cook for another minute. Season with salt, Aleppo pepper, and black pepper. Add shrimp and serve.

Notes

Harissa Shrimp Instructions Combine spices in a medium bowl. Add shrimp and then toss. Heat skillet on medium heat. Add olive oil and then increase heat to high. Add shrimp and cook for two minutes. Remove and set aside. Pesto Instructions In a food processor, add the garlic, baby kale leaves, herbs, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Add the pepitas and process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and adjust by adding more lemon, salt or pepper. Pasta Instructions Prepare pasta according to package instructions. Drain in colander over a bowl. Reserve a cup of the cooking liquid. Add pasta and reserved cooking liquid to pan and cook for a minute. Add tomatoes and pesto and cook for another minute. Season with salt, Aleppo pepper, and black pepper. Add shrimp and serve.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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