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Collard Green Pesto with Shrimp

Don’t you just love recipes that are super quick and easy. This one really takes the cake – but, it won’t weigh you down!

1/2 pound of shrimp, cleaned & deveined

1/2 pound of angel hair pasta, cooked & drained

1 zucchini, cut into pieces

1 tablespoon of butter

1 tablespoon of olive oil

a pinch of salt and pepper

a handful of parmesan cheese

For the pesto:

-3 cups of collard green leaves

-1/2 cups of toasted pecans

-1/2 cups of grated Parmesan cheese

-1 teaspoon of salt

-1 teaspoon of pepper

-3 garlic cloves

-1 1/2 cups of olive oil\

First, make the pesto by combining all the ingredients into a blender and blending until smooth. Set aside. Heat a large skillet, melt in the butter and add olive oil. Then, toss in the shrimp and zucchini and saute for about 60 seconds. Then, add in the pesto and the pasta. Mix well to coat then toss in a handful of Parmesan cheese and serve while warm.

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