Dairy-Free & Egg-Free Pesto Pasta with Shrimp

Ingredients

• about 450 g Gluten-Free Pasta
• about 450 g Shrimp (peeled and deveined)
• 2 cups Fresh Basil Leaves
• 1/4 cup Pine Nuts
• 3 Garlic Cloves
• 1/4 cup Nutritional Yeast
• 1 tbsp Lemon Juice
• 1/2 cup Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large heavy-bottomed pot with at least 4 quarts (3800 ml) of water and bring it to a rolling boil over high heat, which is 100°C / 100°C. Add the about 450 g Gluten-Free Pasta to the boiling water and cook for 8 to 12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite.
2. 2While the pasta cooks, prepare the pesto. In a food processor, combine the 2 cups Fresh Basil Leaves, 1/4 cup Pine Nuts, 3 Garlic Cloves, 1/4 cup Nutritional Yeast, 1 tbsp Lemon Juice, 1/2 cup Olive Oil, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Process on high speed for 1 to 2 minutes until the mixture is smooth and well combined.
3. 3Heat a 30.48 cm skillet over medium heat (approximately 148.9-176.7°C / 150-175°C). Add the about 450 g Shrimp (peeled and deveined) to the hot skillet in a single layer. Cook for 3 to 5 minutes, flipping once, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 63°C / 63°C.
4. 4Carefully drain the cooked about 450 g Gluten-Free Pasta using a colander. Add the drained pasta to the skillet with the cooked about 450 g Shrimp. Pour the prepared pesto sauce over the pasta and shrimp, then toss everything together gently with tongs until the pasta and shrimp are evenly coated.
5. 5Serve the Dairy-Free & Egg-Free Pesto Pasta with Shrimp immediately.

Substitutions

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