Keto Creamy Pesto Shrimp Pasta
Ingredients
- 1/2 pound wild caught shrimp, peeled and deveined
- 2 tablespoons grass fed butter, or ghee for dairy free, divided
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1 clove of garlic
- 1/4 cup pesto
- 2 tablespoons heavy cream, use original flavor nutpods or coconut milk for dairy free
- 9- ounce package hearts of palm pasta, drained
- 1 cup chopped spinach
- kosher salt + black pepper
- 2 tablespoons roasted pinenuts, for garnish
- 2 tablespoons grated parmesan, for garnish (leave off if dairy free)
Instructions
Preheat your cast iron skillet over medium heat for 5 minutes.
Add 1 tablespoon of the ghee, and lay the shrimp in an even layer. Cook until the first side turns pink, 1-2 minutes. Flip and cook the other side 30-60 seconds. Transfer the cooked shrimp to a plate.
To the same cast iron skillet, add the last 1 tablespoon ghee. Add the bell pepper and onion. Cook for 5 minutes, stirring occasionally, until softened.
Add the garlic, and cook for just 30 seconds until fragrant.
Add in the pesto and nutpods. Stir for 30 seconds to warm, then add in the hearts of palm pasta, cooked shrimp + spinach. Toss and cook for 1-2 minutes to warm through.
Serve warm, topped with pinenuts and grated parmesan.
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