Mediterranean Shrimp Pasta
Submitted by: Hatem Khalek, IT Manager III, Information Technology 1 lb local shrimp, deveined and rinsed 1 package gluten-free pasta (I use Tinkyada Brown Rice) 1 shallot, diced 1 large clove garlic, minced 1 tsp dried oregano 1/4 cup olive oil 2 organic zucchini, quartered and sliced 1 pint baby heirloom tomatoes, halved 4–5 green onions, sliced 1 can organic artichokes, quartered 1/2 cup kalamata olives, pitted and halved 1 cup asparagus, trimmed and cut in 1/2 inch pieces (about 10 stalks) 1/4 cup lemon juice, freshly squeezed (about 1 or 2 lemons) 1 tsp sea salt (adjust to taste) Freshly ground pepper to taste Crushed pepper flakes (optional) Clean the shrimp, rinse and set aside in a colander to drain the extra liquid. In a large sauté pan, heat 2 tbsp olive oil and begin sautéing the shrimp for a minute and set aside. Do them in batches if the pan is not large enough. Set aside. Add the rest of the olive oil, sauté shallots, and garlic until softened. Add zucchini and asparagus and sauté for another minute. Then add shrimp back, oregano, salt, and pepper. With a wooden spoon, toss around until well blended. Add 1/4 cup of the pesto, artichoke quarters, olives, and tomatoes, and toss around in the sauce. Leave to simmer for a couple of minutes, turn off the heat, add lemon juice and green onions. Serve with the pasta. Kale Pesto 2 bunches basil 2 cup baby kale 1/4-1/2 cup extra virgin olive oil 2 tbsp almond flour 1 garlic clove 1/4 cup lemon juice, freshly squeezed 1/2 tsp sea salt Freshly ground pepper to taste Toss all ingredients in a food processor and blend until a smooth paste. Stores well in the refrigerator for four days.