I have found chimichurri to be a lot like pesto. You can use it in place of pesto in so many instances. It's got a different flavor, of course, as it uses parsley instead of the common basil in pesto. It's got a bit of a bite to it that pesto does not have from the red pepper flakes and the red wine vinegar. That aside, you can still use it just like pesto. In pastas, on pizzas, as a condiment on the table to spoon on whatever you please. Heck, spoon it directly in your mouth if it makes you happy - I'll never tell!
Chimichurri Shrimp Pasta
Created by Jenn's Food Journey
1 garlic clove, finely minced
1 teaspoon salt
1 Tablespoon dried oregano
1 teaspoon red pepper flakes
2 Tablespoons red wine vinegar
1 teaspoon lemon juice
1/4 cup olive oil
1/4 cup parsley, finely chopped
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
16 large (41/50 count) shrimp, peeled, deveined and tails removed
salt and pepper
8-10oz ziti pasta
Place the garlic, salt, and black pepper in a mixing bowl and mash into a paste with a fork or wooden spoon. Add the oregano, hot pepper flakes, vinegar, and lemon juice and whisk to mix. Whisk in the olive oil in a thin stream, followed by the parsley. Taste for seasoning, adding salt or vinegar if necessary. Set aside.
Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
Spay a non-stick skillet with non-stick cooking spray and place over medium heat. Add the peppers and saute for 2 minutes. Add the shrimp and quickly saute until the shrimp is cooked through and turned pink, about 3-5 minutes. Season with salt and pepper. Add the shrimp and peppers to the pasta and toss with chimichurri sauce. Serve immediately. Enjoy!
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