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Monday, August 20, 2012

Chimichurri Shrimp Pasta

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
Printable Recipe 
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!

One Year Ago:  Grilled Steak with Creamy Parmesan Sauce
Two Years Ago:  Guest Blogger - Posole


Yenta Mary said...

Oh, my word, this is inspired! I always think of chimichurri with steak, but this is perfect!!!

Mary said...

Another great pasta dish, Jenn. I would eat soooo happily at your table!

StephenC said...

A great go-to meal for a week night. Fast and tasty.

Big Dude said...

Great looking dish Jenn - made me instantly hungry. I especially like the color added by the sliced peppers.

Cranberry Morning said...

I've been wondering what to do with all that fresh parsley in my garden! It's feeling neglected because I so often walk past it on the way to pick even more basil! This is a great idea.

Debra said...

Yet another dish I just have to try! This look amazing!

Bo said...

I would have never thought to use chimichurri sauce on pasta!

Lea Ann (Cooking on the Ranch) said...

I fell in love with Chimi last summer. Love your idea with shrimp and pasta.

Chris said...

Chimichurri = pesto

That is brilliant. I feel the same way but never realized it until you verbalized it. It is South American pesto! Love it.

Candace said...

Love chimichurri! This is a fantastic idea to use it with shrimp and pasta. It looks fantastic!