Grain Free Shrimp Scampi with Parsley Arugula Pesto

This Parsley Arugula pesto makes a quick and easy bowl with simple ingredients that all will love. It comes together in little time and is the perfect weeknight meal.

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About this Recipe

By: Caitlin Greene

I love pesto because you can make so many different variations with them. I have made arugula pesto, parsley, cilantro…the list goes on really. I love experimenting with different flavors. Parsley has such a fresh flavor and combined with kale and lemon, it makes for a fresh and healthy combination.I used this pesto on pasta, gnocchi, toast and even with eggs. Today, I decided to use them with some sweet potato noodles and served them with a shrimp scampi.

How do you make this Grain-free Shrimp Scampi and Parsley Arugula Pesto?
First, make the shrimps. To make the shrimps, heat a pan with the olive oil and ghee over medium heat. Add the garlic cloves and saute for about 1 minute. Add the broth, pepper and red pepper flakes. Let it cook until it reduces to about half the amount for about 3 minutes. Pour in the shrimps and saute until cooked through for about 2 minutes. Remove the shrimp and add the lemon juice, parsley and cilantro and mix together. Cook down a but then pour sauce over the shrimp. Combine well.

Then, make the pesto. To make the pesto, add all the ingredients for the pesto- parsley, arugula, garlic, lemon juice, olive oil, pinch of salt and pepper, into a blender and blend until smooth.
To make the sweet potato noodles, heat a pan with some oil over medium heat. Add the sweet potato noodles and saute for 2-3 minutes. Remove from the heat and toss the sweet potato noodles with the pesto. Serve the shrimps with the sweet potato noodles, roasted tomatoes and asparagus.

Grain Free Shrimp Scampi with Parsley Arugula Pesto

Grain Free Shrimp Scampi with Parsley Arugula Pesto

Ingredients

  • Shrimp
  • ½ lb shrimps
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon of ghee
  • 1/2 cup broth
  • Dash of pepper
  • 1 tablespoon lemon juice
  • 2 tbsp parsley, chopped
  • 2 tbsp cilantro chopped
  • Pesto
  • 1/2 cup parsley
  • 1/2 cup arugula
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • pinch of salt and pepper
  • Sweet potato noodles
  • Roasted tomatoes
  • Roasted asparagus

Instructions

  1. To make the shrimps, heat a pan with the olive oil and ghee over medium heat. Add the garlic cloves and saute for about 1 minute. Add the broth, pepper and red pepper flakes. Let it cook until it reduces to about half the amount for about 3 minutes.
  2. Pour in the shrimps and saute until cooked through for about 2 minutes. Remove the shrimp and add the lemon juice, parsley and cilantro and mix together. Cook down a but then pour sauce over the shrimp. Combine well.
  3. To make the pesto, add all the ingredients for the pesto- parsley, arugula, garlic, lemon juice, olive oil, pinch of salt and pepper, into a blender and blend until smooth. 
  4. To make the sweet potato noodles, heat a pan with some oil over medium heat. Add the sweet potato noodles and saute for 2-3 minutes. Remove from the heat and toss the sweet potato noodles with the pesto.
  5. Serve the shrimps with the sweet potato noodles, roasted tomatoes and asparagus. Enjoy!

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