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Meyer Lemon Pesto and Feta Pasta with Shrimp

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Meyer Lemon Pesto and Feta Pasta with Shrimp

Last week I made a meyer lemon pesto that I enjoyed so much that I just had to make it again. One of my favourite ways of enjoying a freshly made pesto is on a simple pasta that allows the flavours of the pesto to shine. I have also been getting back into shrimp lately and I could not resist adding some to the mix. While I was pulling things out of the fridge to make this meal, I noticed some feta and I thought that it would make a nice addition. As with most pesto pastas, this one was super easy to make and it was pretty much done in as much time as it took to cook the pasta. I was going to just mix the cooked shrimp, pesto and feta and toss it with the pasta but after cooking the shrimp, I could not let all of those browned bits of flavour on the bottom of the pan go to waste so I added the extra step of deglazing the pan with a bit of white wine to get all of that flavour. The meyer lemon pesto and feta pasta with shrimp was so good! Using the full meyer lemon in the pesto really works well giving the pesto an amazing brightness and freshness that paired particularly well with the salty feta and juicy shrimp.

Meyer Lemon Pesto and Feta Pasta with Shrimp

Meyer Lemon Pesto and Feta Pasta with Shrimp

Cook Time:30 minutes Total Time:30 minutes Servings: 4
ingredients
  • 1 pound pasta (gluten free for gluten free)
  • 1 tablespoon olive oil
  • 1/2 pound shrimp (shelled and de-veined)
  • 1/4 cup white wine (of broth)
  • 1 batch meyer lemon pesto
  • 1/2 cup feta (crumbled)
directions
  1. Cook the pasta as directed.
  2. Meanwhile, heat the oil in a pan.
  3. Add the shrimp and cook until done, about 2-3 minutes per side, and set aside.
  4. Add the white wine, deglaze the pan, remove from heat and mix in the pesto.
  5. Mix the feta into the pesto and toss with the pasta to coat.
Similar Recipes:
Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto
Basil Pesto on Penne
Creamy Pea and Artichoke Pesto Pasta Salad
Wild Leek Pesto on Penne
Pistachio Pesto on Penne
Asparagus and Baby Artichoke Quinoa Salad

Take a look at the Presto Pasta Nights roundup on Once Upon a Feast.
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Reader Interactions

Comments

  19. Sarah Shean says

    April 6, 2010 at 5:33 pm

    Hi Kevin – I feel a little silly asking this, but I'm a new/self-taught cook and I've always been curious: what is a Meyers lemon and how does it differ than a regular lemon?

    Reply

  23. Kevin says

    April 6, 2010 at 10:27 pm

    A meyer lemon is a cross between a lemon and a mandarin orange and it is a bit milder and sweeter than a lemon. I have heard it said on several occasions that you can replace meyer lemon juice with equal parts lemon juice and mandarin orange juice. For this pesto I would also use healthy amounts of zest from both of them as well for even more flavour.

    Reply

  24. Kevin says

    April 7, 2010 at 11:10 am

    Zoe Sotet Art Studio: To deglaze the pan you add some liquid, commonly wine or stock, and scrape up the browned caramelized bits from the bottom of the pan which are full of flavour. When you add the liquid, simmer it a bit and using a wooden spoon scrape the brown bit of the bottom of the pan.

    Reply

  27. Jane says

    April 9, 2010 at 2:12 am

    I am absolutely going to have to try this … on some night when I can invite people over, so I don't eat the entire thing myself!

    Reply

  29. ejm says

    April 9, 2010 at 2:44 pm

    Unlike Jane, I would like to make this when there's nobody else around so I can eat it all myself.

    -Elizabeth

    P.S. Kevin, where are you finding Meyer lemons?

    Reply

  33. Shalini says

    February 14, 2011 at 8:17 pm

    This was sooo good! But I am SO sad to say… I've fallen victim to 'pine mouth' I had never heard of it before – googled in a panic this morning – apparently it can last up to 6 days… day 1 almost done, 5 more to go! Just an FYI for anyone buying their pine nuts… my fiancé ate some of this pasta and he is 100% fine, sadly I'm not… and now can't bear to eat anymore of it 🙁 But it's almost so good that I'm going 'what the heck!'

    http://www.epicurious.com/articlesguides/blogs/editor/2009/05/got-pine-mouth.html

    Reply

  35. Shari says

    October 14, 2011 at 10:57 am

    We have an over abundance of Meyer Lemon this year, that is a good thing 🙂 I was googling yesterday looking for recipes that use Meyer Lemon and found yours. I made this last night, YUM!!!! Love your blog.
    I will be posting some recipes using Meyer Lemon next week, if you get time, check them out at http://www.The SaucyGourmet.net

    Reply

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