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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Meyer Lemon Pesto and Feta Pasta with Shrimp

[heart_this] · Apr 5, 2010 · 35 Comments

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.

6 Ingredients, Food, Gluten-free, Italian, Main Course, Pasta, Pesto, Recipe, Seafood, Shrimp

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Reader Interactions

Comments

  1. Bridgett says

    April 6, 2010 at 12:09 am

    Beautiful! I love all the flavors here and those shrimp are calling my name.

    Reply
  2. Rachael says

    April 6, 2010 at 12:23 am

    This looks amazing- classically delicious flavor combo!

    Reply
  3. Anonymous says

    April 6, 2010 at 12:28 am

    Whew! Back to your usual appetizing-looking food. I can't get Meyer limes, could I use regular ones?

    Reply
  4. Chocolate Freckles says

    April 6, 2010 at 12:30 am

    Pasta and Shrimp!! I cannot believe in a better combination!! Love to cook and shrimp is one of my favourite!

    Reply
  5. ♥peachkins♥ says

    April 6, 2010 at 12:31 am

    my daughter loves pesto..she will suely love your version, Kevin!

    Reply
  6. Ruth Daniels says

    April 6, 2010 at 12:32 am

    Kevin – you melt my heart with this one! Welcome back to Presto Pasta Nights -we've missed you.

    This dish rocks!!!!

    Reply
  7. James says

    April 6, 2010 at 12:39 am

    Nice one – might try this with the last of my marmite pasta dough.

    Reply
  8. Anonymous says

    April 6, 2010 at 1:44 am

    Duh! meyer LEMON!!! could reg lemon be used?

    Reply
  9. Dream It Up Cookies says

    April 6, 2010 at 2:02 am

    Love all your food and pictures!

    Reply
  10. Suzy says

    April 6, 2010 at 2:16 am

    That pasta dish looks so good! I am going to give it a try!

    Reply
  11. Melissa says

    April 6, 2010 at 2:23 am

    I made the rissoto with the chokes (sans shrimp) for Easter. It was a really big hit.

    Reply
  12. Zoe Sotet Art Studio says

    April 6, 2010 at 4:22 am

    This sounds absolutely divine.
    What does it mean when you say 'deglaze the pan'?

    Reply
  13. Cherine says

    April 6, 2010 at 8:50 am

    I love the flavors in this pasta dish!

    Reply
  14. Rosa's Yummy Yums says

    April 6, 2010 at 9:36 am

    A fabulous combo!

    Cheers,

    Rosa

    Reply
  15. Joanne says

    April 6, 2010 at 10:13 am

    This is a perfect use of pesto! The lemon and feta pair so well together.

    Reply
  16. Elizabeth and Jared says

    April 6, 2010 at 10:26 am

    What beautiful colours mixed together and what great ingredients. I'd never have thought to mix shrimp, pesto and feta! well done!

    Reply
  17. Levinson Axelrod says

    April 6, 2010 at 3:24 pm

    Very nice dish. Looks like a very flavorful meal. Thanks for the recipe.

    Reply
  18. cook to food says

    April 6, 2010 at 3:26 pm

    Hello Sir,your blog is very beautiful
    and recipe look amazing.

    Reply
  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
  20. Gloria says

    April 6, 2010 at 6:07 pm

    Kevin, I hope you had a wonderful Easter! I love this Meyer lemon Pesto, gloria

    Reply
  21. Juliana says

    April 6, 2010 at 8:09 pm

    Wow, this pasta with Meyer lemon and shrimp sure looks very tempting…it is right for the Spring 🙂

    Reply
  22. Veggie Belly says

    April 6, 2010 at 8:23 pm

    i love the meyer lemon pesto here!

    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
  25. Bellini Valli says

    April 7, 2010 at 1:53 pm

    This sounds like a keeper Kevin…delicious and uncomplicated.

    Reply
  26. Ana Powell says

    April 8, 2010 at 7:23 am

    Beautiful, delicious and awesome work x

    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
  28. Emmy says

    April 9, 2010 at 3:12 am

    Thanks!! This was FAN-TAS-TIC!!

    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
  30. Grumpy & HoneyB says

    April 9, 2010 at 3:28 pm

    This looks so good. I am so addicted to noodles and shrimp!

    Reply
  31. Liane says

    April 9, 2010 at 6:56 pm

    This was wonderful! YUM! It looked good, but it tasted even better!

    Reply
  32. Kevin says

    April 13, 2010 at 10:36 am

    Elizabeth: I found the meyer lemons at the Saint Lawrence Market here in Toronto.

    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
  34. My Greenbrae Cottage says

    September 12, 2011 at 11:36 pm

    Love your blog! I keep finding it when I look for recipes!! You have some great taste (pun intended!!)

    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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