The Millennial Chef

Shrimp & Bruschetta Pesto Pasta


2 cups of fresh parsley

3 cups of basil

1 bunch of green onions

3 cloves of garlic

1/4 cup pine nuts

2 tablespoons of cashews

1/2 cup of Parmesan cheese

3 lemons

About 3/4 cup of extra virgin olive oil (drizzle in slowly until the consistency you like)

1.5-2 cups of chopped heirloom tomatoes, about 5-6 small tomatoes

2 tablespoons minced red onion (about a quarter of a large onion)

1/2 teaspoon crushed red pepper *optional*

1 lb of shrimp, peeled, deveined, and tails removed

Garlic powder

1 lb of your favorite pasta, I used Fusilli Bucati and it was fabulous! Highly recommend.

Salt and pepper to taste

Serving size- 4


  1. Bring a large pot of water to a boil. Salt generously. Cook your pasta according to package instructions. Save 1 cup of pasta water and set aside. (Add the pasta in when you cook the shrimp)
  2. Make your pesto. Take out a food processor and add the parsley (stems on or off, up to you, but I removed from stems), basil, 1/2 cup of green onion, 2 cloves of garlic, pine nuts, cashews, parmesan cheese, and juice and zest of 1 lemon. Pulse together a couple a couple times and then slowly drizzle in the olive oil. Start with 1/2 cup, check the consistency, and add more per your palate. Season with salt and pepper, taste and then set aside.
  3. Next, make your quick bruschetta. Chop up the heirloom tomatoes and add them to a bowl. I like mine on the smaller size, but your choice. Then, add in 1 clove of minced garlic, red onion, 1 tablespoon of chopped green onion, juice and zest of 1 lemon, crushed red pepper, and salt and pepper. Mix, taste for seasonings, and set aside.
  4. Next, season your shrimp with 1 teaspoon of salt, pepper, and garlic powder (or more or less to your taste), plus the zest of 1 lemon. Can you tell I love lemon yet? Then, take out a saute pan and add a little olive oil and bring the pan up to a high heat.  Cook your shrimp a few minutes on each side until cooked through.
  5. Now, it's time to add everything together! Once your pasta has been cooked, add it to a large mixing bowl along with 1/2 cup of your pesto (to start), 1 cup of your bruschetta (to start), the shrimp, couple tablespoons of your pasta water and combine. This next part is completely up to you. Add more of your pesto/bruschetta/pasta water to your liking! Taste it here and adjust accordingly. Garnish with lemon zest (or not if you think this is too much at this point, but I think there is no such thing), chopped green onion, & bruschetta! Enjoy folks!

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