Lemon Shrimp with Basil Spinach Pesto

Whisk together the juice of the lemons, 2 cloves of garlic, and salt and pepper. Whisk in just enough oil to form an emulsion, about 3-4 Tablespoons. Toss the shrimp in to marinate and set aside.

Put your water on to boil.

In a food processor, combine spinach, basil, remaining garlic, the zest of one lemon, pine nuts, parmesan, and a couple of tablespoons of oil. ( In the photo, my cheese isn’t grated. I couldn’t find my stinking grater). Pulse until pureed. Add in a couple more tablespoons of oil to form a smooth pesto. Add salt and pepper to taste.

Cook and drain the pasta.

While pasta cooks, quickly saute the marinated shrimp in a hot skillet, just until they have turned pink, about 3 minutes. Then combine the pasta, shrimp, and pesto together.

Sprinkle with additional lemon zest and grated parmesan cheese and serve!