Beach House Shells, Shrimp, and Collard Greens and Cashew Pesto

Updated: Sep 9, 2019


Sometimes after traveling and arriving at the beach, I want to prepare an easy dinner. Luckily I always have some staples in the freezer like pesto, shrimp, and pasta which makes it easy for me to whip up dinner. While cooking the pasta, shells shaped since we are at the beach, I grilled shrimp and then tossed everything together with my Collard Greens and Cashew Pesto. We love this simple and delicious dish. Of course, this meal is perfect anywhere and not just at the beach.


Ingredients for Beach House Shells, Shrimp, and Collard Greens and Cashew Pesto:


1 pound shell shaped pasta cooked according to package instructions

1 pound large shrimp, cleaned

1 1/2 cups Collard Greens and Cashew Pesto

2 tablespoon olive oil

a handful of fresh basil

kosher salt

pepper

bamboo skewers, soaked in water for an hour


Time-Saving Tip: The shrimp can be peeled and cleaned a few hours before using and refrigerate. The pesto can be made in advance or frozen.


Let's see what we need.

We're ready to cook.



Toss the shrimp with three tablespoons of olive oil; season with salt and pepper. Thread the shrimp onto skewers. Continue the process until all the shrimp is used up.


Place the shrimp on a hot grill. Turn off when the shrimp starts to turn pink. When the other side barely turns pink, remove from the grill; remove the shrimp from the skewers


Once the pasta is cooked toss in the pesto and combine well, gently fold in the shrimp, and adjust seasoning and garnish with basil.



It's ready! It's delicious and so easy. What else could you ask for in a meal?


Enjoy!


Beach House Shells, Shrimp, and Collard Greens and Cashew Pesto:

main dish


  • 1 pound shell shaped pasta cooked according to package instructions

  • 1 pound large shrimp, cleaned

  • 1 1/2 cups Collard Greens and Cashew Pesto

  • 2 tablespoon olive oil

  • a handful of fresh basil

  • kosher salt

  • pepper

  • bamboo skewers, soaked in water for an hour

  • Toss the shrimp with three tablespoons of olive oil; season with salt and pepper. Thread the shrimp onto skewers. Continue the process until all the shrimp is used up.

  • Place the shrimp on a hot grill. Turn off when the shrimp starts to turn pink. When the other side barely turns pink, remove from the grill; remove the shrimp from the skewers

  • Once the pasta is cooked toss in the pesto and combine well, gently fold in the shrimp, and adjust seasoning and garnish with basil.

  • Time-Saving Tip: The shrimp can be peeled and cleaned a few hours before using and refrigerate. The pesto can be made in advance or frozen.


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