Pesto Shrimp & Vegetables
Who loves an easy-to-put-together, nutrient-dense, delicious meal? My hand is raised, in case you’re wondering. Plus, this smells AMAZING while it’s cooking!
The tomatoes here are an AIP reintroduction so just leave them out if you need to! It doesn’t change the overall tone of the dish, and a great addition could be zucchini if you want to add a little something in place of them!
•1/2 lb shrimp
•1 small bunch asparagus, cut into thirds
•1 cup baby bella mushrooms, sliced
•10-12 baby heirloom tomatoes, cut in half (optional)
•3 tbsp olive oil, divided
•1 tsp sea salt, plus a pinch, divided
•1/2 tsp garlic powder
•1/2 cup Pesto (below)
Add 2 tbsp of olive oil to a pan. Add the asparagus, mushrooms, 1 tsp sea salt and 1/2 tsp garlic powder. Cover and sauté until asparagus is crisp-tender.
Add the tomatoes to the asparagus and mushrooms.
In a separate skillet, add the remaining olive oil. Toss the shrimp with remaining sea salt and add to the skillet. Sauté until pink and firm.
Combine the shrimp with the vegetables, about 2 tbsp of the juice from the pan the veggies cooked in, and the pesto. Toss and serve!
•2 cups fresh basil
•1 cup fresh parsley
•2 large garlic cloves, minced
•1/8 cup lemon juice
•1/4 cup Olive Oil
•1/2 tsp sea salt
•2 tbsp Nutritional Yeast
•5 tbsp water
Add all ingredients to a food processor and process to desired consistency.