Pasta Salsa Verde with Shrimp
By Marge Perry & David BonomThere are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.
- Cuisine: Italian
- Course: Dinner
All you need for this recipe and more...
INGREDIENTS
- bellflower shaped pasta
- drained capers
- fresh basil leaves
- fresh lemon juice
- ground black pepper
- Large shrimp
- medium fennel bulb
- oil-packed anchovy fillets
- olive oil
- parsley leaves
- pasta
- red bell pepper
- Salsa Verde
- Salt
- small garlic clove
- small red onion
- sugar snap peas
- walnuts
DIRECTIONS
- Combine the parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil, and salt in a blender
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions
- Season the shrimp with the salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
- Add the last tablespoon of the oil to the skillet, stir in the onion and cook until just starting to soften, 1-2 minutes. Add the fennel and bell peppers and cook until crisp-tender, 2-3 minutes. Stir in the snap peas and cook until bright green, 1 minute. Add the pasta and cook, tossing, until hot, 1 minute. Remove from the heat and stir in the shrimp and salsa verde. Toss well and serve warm or at room temperature.
