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
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
- Cook the pasta as directed.
- Meanwhile, heat the oil in a pan.
- Add the shrimp and cook until done, about 2-3 minutes per side, and set aside.
- Add the white wine, deglaze the pan, remove from heat and mix in the pesto.
- Mix the feta into the pesto and toss with the pasta to coat.
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Bridgett says
Beautiful! I love all the flavors here and those shrimp are calling my name.
Rachael says
This looks amazing- classically delicious flavor combo!
Anonymous says
Whew! Back to your usual appetizing-looking food. I can't get Meyer limes, could I use regular ones?
Chocolate Freckles says
Pasta and Shrimp!! I cannot believe in a better combination!! Love to cook and shrimp is one of my favourite!
♥peachkins♥ says
my daughter loves pesto..she will suely love your version, Kevin!
Ruth Daniels says
Kevin – you melt my heart with this one! Welcome back to Presto Pasta Nights -we've missed you.
This dish rocks!!!!
James says
Nice one – might try this with the last of my marmite pasta dough.
Anonymous says
Duh! meyer LEMON!!! could reg lemon be used?
Dream It Up Cookies says
Love all your food and pictures!
Suzy says
That pasta dish looks so good! I am going to give it a try!
Melissa says
I made the rissoto with the chokes (sans shrimp) for Easter. It was a really big hit.
Zoe Sotet Art Studio says
This sounds absolutely divine.
What does it mean when you say 'deglaze the pan'?
Cherine says
I love the flavors in this pasta dish!
Rosa's Yummy Yums says
A fabulous combo!
Cheers,
Rosa
Joanne says
This is a perfect use of pesto! The lemon and feta pair so well together.
Elizabeth and Jared says
What beautiful colours mixed together and what great ingredients. I'd never have thought to mix shrimp, pesto and feta! well done!
Levinson Axelrod says
Very nice dish. Looks like a very flavorful meal. Thanks for the recipe.
cook to food says
Hello Sir,your blog is very beautiful
and recipe look amazing.
Sarah Shean says
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?
Gloria says
Kevin, I hope you had a wonderful Easter! I love this Meyer lemon Pesto, gloria
Juliana says
Wow, this pasta with Meyer lemon and shrimp sure looks very tempting…it is right for the Spring 🙂
Veggie Belly says
i love the meyer lemon pesto here!
Kevin says
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.
Kevin says
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.
Bellini Valli says
This sounds like a keeper Kevin…delicious and uncomplicated.
Ana Powell says
Beautiful, delicious and awesome work x
Jane says
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!
Emmy says
Thanks!! This was FAN-TAS-TIC!!
ejm says
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?
Grumpy & HoneyB says
This looks so good. I am so addicted to noodles and shrimp!
Liane says
This was wonderful! YUM! It looked good, but it tasted even better!
Kevin says
Elizabeth: I found the meyer lemons at the Saint Lawrence Market here in Toronto.
Shalini says
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
My Greenbrae Cottage says
Love your blog! I keep finding it when I look for recipes!! You have some great taste (pun intended!!)
Shari says
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