Chili Lime Shrimp Pesto Pasta

• 3 cups Baby Arugula, Packed
• 1/2 Ripe Avocado, Seeded And Peeled, Then Lightly Mashed
• 1/2 cups Olive Oil
• 1/2 cups Pine Nuts
• 1/2 cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Almond Milk
• 1/2 teaspoons Hickory Smoked Sea Salt
• 1 pound Quinoa Fusilli Or Any Short Pasta You Like
• 1 dash Olive Oil, Plus Additional For Drizzling
• 1 pound Shrimp, Peeled And Deveined With The Tails Removed
• 1/2 Lime, Juiced And Zested
• 1/2 teaspoons Hickory Smoked Sea Salt
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Smoked Paprika
• 1 pinch Crushed Red Pepper
• 14 whole Cherry Tomatoes, Halved
• Freshly Grated Parmesan Cheese, As Needed For Sprinkling On Top

1. 1.
2. First, get a large pot of salted water on the stove and bring it to a boil for the pasta.
3. Once it boils, cook the pasta just until tender for about 7-8 minutes.
4. The rest of the dish can be put together quickly while this happens!
5. 2.
6. While the water comes to a boil and the pasta cooks, prepare the arugula avocado pesto.
7. In the bowl of a food processor just combine all of the pesto ingredients and run the processor for about a minute until it is creamy and smooth.
8. Set the pesto aside.
9. 3.
10. Then, prepare the chili lime shrimp for the pasta.
11. In a large rondeau pan heat the olive oil over medium high heat.
12. Cook the shrimp in it until they are pink and fully cooked through for about 3 minutes.
13. While they cook add the lime juice, lime zest, salt, chili powder, smoked paprika and crushed red pepper.
14. Then the cherry tomatoes go in, allow them to get soft and cook for just a minute.
15. Turn the heat to low.
16. Spoon the pesto into the pan next and let it warm through and gently bubble for another minute while the shrimp absorbs the flavors.
17. 4.
18. The pasta should be done by this point.
19. Drain the pasta and add it to the pan with the shrimp and pesto and toss it all together thoroughly.
20. Drizzle a little more olive oil on top to really bring it all together and give it another quick stir.
21. Take the pan off of the heat.
22. 5.
23. Scoop the pasta into bowls and top with freshly grated Parmesan cheese.
24. Serve hot and enjoy!

arugula, avocado, olive oil, nuts, freshly grated parmesan cheese, almond milk, salt, fusilli, olive oil, shrimp, salt, chili powder, paprika, red pepper, cherry tomatoes, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chili-lime-shrimp-pesto-pasta/ (may not work)