Lemon Shrimp with Basil Spinach Pesto

• 2 whole Lemons (zest And Juice, Divided Use)
• 4 cloves Garlic, Minced, Divided
• 2 pinches Salt And Pepper
• 1/2 cups Extra-virgin Olive Oil, Divided
• 1 pound Peeled And Deveined Shrimp (I Used A 51-60 Count)
• 1 pound Pasta
• 2 cups Loosely Packed Fresh Spinach Leaves
• 2 cups Loosely Packed Basil Leaves
• 1 Tablespoon Pine Nuts
• 13 cups Grated Parmesan

1. Whisk together the juice of the lemons, 2 cloves of garlic, and salt and pepper.
2. Whisk in just enough oil to form an emulsion, about 3-4 Tablespoons.
3. Toss the shrimp in to marinate and set aside.
4. Put your water on to boil.
5. In a food processor, combine spinach, basil, remaining garlic, the zest of one lemon, pine nuts, parmesan, and a couple of tablespoons of oil.
6. ( In the photo, my cheese isnt grated.
7. I couldnt find my stinking grater).
8. Pulse until pureed.
9. Add in a couple more tablespoons of oil to form a smooth pesto.
10. Add salt and pepper to taste.
11. Cook and drain the pasta.
12. While pasta cooks, quickly saute the marinated shrimp in a hot skillet, just until they have turned pink, about 3 minutes.
13. Then combine the pasta, shrimp, and pesto together.
14. Sprinkle with additional lemon zest and grated parmesan cheese and serve!

lemons, garlic, salt, extravirgin olive oil, shrimp, pasta, fresh spinach leaves, basil, nuts, parmesan

Taken from tastykitchen.com/recipes/main-courses/lemon-shrimp-with-basil-spinach-pesto/ (may not work)