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Red Pepper Pesto Pasta with Lemon Shrimp

Sweet, yet zesty, this pasta dish has a touch of lemon, making it light enough for warm-weather days and chilly nights alike.


4 Markon First Crop Red Bell Peppers, roasted, skins removed, and chopped
2 T Ready-Set-Serve Peeled Garlic, chopped roughly
1/4 C pistachios
1/2 C Parmesan cheese, grated
1 T zest of Markon First Crop Lemon
1/4 C olive oil +2 T
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 lb. spaghetti noodles, cooked with 2 T pasta water reserved
12 large shrimp, patted dry
Salt and pepper, to taste
1/4 C Ready-Set-Serve Lemon Juice
Extra Parmesan, microgreens, and edible petals, to garnish


Place roasted red bell peppers, garlic, pistachios, Parmesan, lemon zest, kosher salt, and pepper in a food processor and blend until nearly smooth. With the machine running, drizzle in 1/4 cup of olive oil.
Heat remaining two tablespoons olive oil in a large saute pan. When hot, add seasoned shrimp and cook until browned on each side. Deglaze with lemon juice.
Toss cooked spaghetti noodles with pesto and top with three shrimp per portion. Garnish with Parmesan, microgreens, and edible petals.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.